Ingredients:
1000g of fresh native chicken half , 300g of dried chili segments, one egg, 150g of cornstarch, 100g of garlic, 50g of green onion, 50g of ginger, 40g of Sichuan peppercorns, 10g of oil , 10 grams of light soy sauce, 5 grams of thirteen spices, 10 grams of cooking wine, 3 grams of salt, 4 grams of sugar, 5 grams of cooked sesame seeds
1. Chop the prepared half chicken into small pieces. Do not chop into too big pieces. Easy to taste
2, Chop the chicken into small pieces, add ginger, salt, cooking wine, thirteen spices, light soy sauce, and oyster sauce to marinate. Small pieces of chicken are more flavorful and usually marinated for about half an hour!
3. Cut the ginger, onion, garlic and other accessories and set aside!
4. Crack an egg into the marinated chicken pieces, then add cornstarch and mix evenly. Just coat the cornstarch with a layer of slurry. You don’t need too much.
5, Heat the oil in a pan until the oil is 70% hot. Add the chicken pieces and quickly use chopsticks to break up the chicken pieces. Fry the chicken pieces until golden brown, then remove from the pan and control the oil!
6, In order to make the chicken pieces crispy on the outside and tender on the inside, it is generally necessary to re-fry the chicken pieces a second time. The oil temperature can be higher, fry for about a minute and remove!
7, Heat up 50% oil in a pan, add onion, ginger and garlic and sauté until fragrant. Add Sichuan peppercorns and dried chili pepper segments and sauté until fragrant.
8. Then add fried chicken pieces, add a little sugar to enhance the flavor, add scallions and cooked sesame seeds. Stir fry for 30 seconds and it will be ready.
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