Everyone knows that Sanhuang chicken is eaten for its tenderness, but if it is crispy with spicy chili on the outside and tender and juicy on the inside, would you like to eat the chicken made like this? So today I will use a combination of Sichuan and Cantonese methods to make a

Everyone knows that three-yellow chicken is eaten for its freshness, but if the skin is fragrant crispy chili and the inside is tender and juicy, would you like to eat the chicken made like this? So today I will use a combination of Sichuan and Cantonese methods to make a crispy and delicious spicy baked chicken. It can be said to be super enjoyable to eat.

Ingredients: Three yellow chicken

Seasonings: peanut oil, lard, shallots, ginger, garlic, green onions, millet spicy, chili noodles, coriander, very fresh soy sauce, oyster sauce, rice wine, cooking wine, salt, sugar , starch

production steps:

1. Chop the chicken into uniform small pieces, add salt and cooking wine, mix well and marinate for a while, then rinse the chicken with water several times, and be sure to remove the remaining residue from the chicken. All the blood and water are squeezed out, so that negative pressure can be formed to absorb the juice again.

2. Squeeze the chicken dry, add soy sauce, oyster sauce, a little salt and sugar, crushed pepper, rice wine and smashed onion and ginger, and mix well until the chicken absorbs all the juice, then add starch and mix well. , locking the moisture in the chicken, so that the baked chicken can be crispy on the outside and tender on the inside. Finally, add a little peanut oil to the chicken to maintain a smooth texture. Marinate for 20 minutes.

3. At this time, prepare the ingredients. Cut the shallots into two, cut the ginger into dices, and prepare a little garlic. Let me tell you here, the ginger, onion, and garlic here are usually used to make the base. You must prepare a little more, otherwise the chicken will easily burn into the pot and the flavor will be insufficient. If you like spicy food, you can chop some millet and add some chili powder to increase the spiciness. Finally, prepare a few spring onions and coriander and cut them into sections.

4. To make the baked chicken crispy on the outside and tender on the inside, we must first fry the chicken in a flat-bottomed non-stick pan. After the pot is hot, pour a little peanut oil into it. Use high heat to fry the chicken on both sides until it is a little brown and the excess oil is released. Pour in the chili noodles and stir-fry quickly and then turn off the heat. Here you should pay attention to frying the chicken over high heat, which can quickly caramelize the skin of the chicken and make it crispy on the outside and tender on the inside.

5. Next, after the casserole is heated, pour the controlled oil in, and add a little lard if possible to make the taste more fragrant and smooth. Add the diced ginger first to bring out the fragrance, then add the garlic and onions and continue to stir-fry until fragrant.

6. Sauté everything until fragrant, add the chicken, sprinkle chopped chili millet on top, cover and bake over high heat for 6 minutes.

7. When the time is up, open the lid of the pot, add green onions and coriander, cover the pot, pour in rice wine to burn and increase the aroma, and continue to bake for another minute. Turn off the heat and start the pot. The aroma after opening the lid can be smelled ten kilometers away, not to mention a bite of chicken that is crispy on the outside, tender on the inside, spicy and juicy.

If you like this spicy baked chicken, would you like to give it a like? Thank you for your attention and sharing different home-cooked food every day.