主配料：

鸡肉 400克（Chicken meat 400 g）

葱姜蒜各15克15 g each of Scallion\ginger\garlic  

干辣椒 40克Dried chili 40 g

花椒10克Chinese prickly ash 10 g

青麻椒5克Tsing Ma pepper

 

腌料：

白胡椒粉 1茶匙（1 tsp white pepper powder）

料酒1汤匙（1 tbsp cooking wine）

酱油1/2茶匙（1/2 tsp soy sauce）

盐1/4茶匙（1/4 tsp salt）

粟粉或生粉1汤匙（1 tbsp cornstarch）

油1汤匙（1 tbsp of oil）

 

酱汁：

酱油1/2茶匙（1/2 tsp soy sauce）

料酒1汤匙（1 tbsp cooking wine）

白糖1/2茶匙（1/2 tsp sugar）

香醋1/2茶匙（1/2 tsp balsamic vinegar）

 

 

 

红油材料：

干辣椒片10克（10 g dried chili flakes ）
韩国辣椒粉3汤匙（Korean chili powder 3 tbsp ）
桂皮2-3克（2-3g Cinnamon stick ）
桂叶2片（2 bay Leaves ）

拍碎的草果1个（1 Tsaoko--smash）
小茴香1/2茶匙（1/2 tsp fennel ）
八角2颗（2 star anise ）
花椒1汤匙（Chinese prickly ash 1 tbsp）

丁香3个（3 cloves ）

油 1.5杯（1.5 cups oil）

 

 

 

 

 

今天给大家分享 川味辣子鸡的做法，如果你在餐馆里见过这道菜，你会发现它的辣椒比鸡肉多，这就是它的一个特点，一位中国的美食评论家说，吃这道菜，要在辣椒中寻找鸡块，让人有一种寻找的快感。现在我们就开始。

 

1、做这道菜，想要味道香，首先要做红油。

辣椒碎片，你可以买现成的，也可以把干辣椒烤酥后捣成碎片。

韩国辣椒粉 放它，红油颜色会更红。

然后是屏幕显示的其它香料，这些香料在中国超市都可以买到。

 

2、把所有材料放入一个不锈钢碗里，加入半杯的菜油搅匀。再把1杯的菜油烧热 至轻微冒烟，然后倒入香料碗内 ，之前先放一些冷的菜油在碗里 是为了降低一些油温，防止香料变焦。

 

3、放置一旁 油温凉下来后，把红油过滤出来。红油就做好了，这里我多做了红油 用不完的可以留着做许多不同的菜。

 

4、现在开始处理鸡肉。传统的做法 辣子鸡的每一块鸡肉都是带着骨头的，但家庭制作这样有点难度，所以我选的是鸡大腿肉约400克左右，把骨头取走，鸡肉切成小块（如视频所示，甚至还可以更小块）。

 

5、然后把小块鸡肉清洗几遍。再用厨房纸把鸡肉擦干，放入一个碗里，把 白胡椒粉、料酒、酱油盐（salt）放入抓匀之后放入生粉，再抓匀，最后加入一点油拌匀，放置15分钟。

 

6、现在我们来处理这道菜的重要角色 干辣椒，先把40克或更多的干辣椒剪成小段，把其中的辣椒籽去掉 。放一边备用。

 

7、另外，我们还要提前准备好酱汁，把屏幕显示的调味料混匀，一边备用。

 

8、现在进入最重要的步骤 炸鸡块。锅里放入至少2杯的菜油 因为我们需要足够的油量，烧热至160摄氏度以上，或你可以放一块鸡肉试一下，如果鸡肉周围有大气泡翻滚，就说明油温可以了，然后把 刚才腌过的鸡肉一块块的放入，尽量分开放不要黏在一起，记得要用大火，才能保证油温足够高。同时，这里的鸡块要分2次炸，一次炸太多会让油温降低，炸这个鸡块一定要保持比较高的温度，否则鸡块会出水 粘在一起 就炸不酥了。

 

9、鸡块下锅后不要太早去动它，直到鸡肉不会粘在锅底，你就可以翻动了，炸到鸡肉变小，颜色变深，外表酥脆即可捞出，再把剩下的鸡肉炸完。全部捞出之后，油锅继续开大火，大约等10秒左右的时间，再让锅里的油温升高一些，把刚才炸过的所有鸡块，放入油里复炸，1-2分钟即可.这时鸡块颜色会变的更深，但注意不要焦了，捞出备用。

 

10、炒锅烧热，放入1/4杯之前准备的红油，把葱姜蒜放入，用中火炒香，再放入 花椒10克Chinese prickly ash 10 g、青麻椒5克Tsing Ma pepper 和刚才处理过的干辣椒，一起翻炒出香，注意只能中火，一定不要把材料炒焦了 那样就会有苦味。当你闻到香气时，把炸过的鸡块放入一起炒 一小会，让其入味，然后倒入之前准备好的酱汁，翻炒均匀即可起锅。

 

 

 

 

Today I will share with you guys a sichuangnese style spicy popcorn chicken. If you've ever had this dish in the restaurant you'd know that there is always more red pepper in this dish than chicken, one of its key characteristics. A famous food critique in china even commented how the thrill of finding a piece of chicken in the pile of red pepper is best part of this dish

 

The key to this dish is its spicy fragrance, so the first step is to make the chilli oil 

prepare the dried chilli flakes, you can buy them in the store or make your own by crushing dry toasted pepper 

Combine with korean chilli powder, this will add the bright red color to the chilli oil

these are the other ingredients that you can find in chinese supermarkets 

add all of there ingredients in a stainless bowl and add in half a cup of vegetable oil. heat 1 cup of vegetable oil until it is slightly smoky. pour the hot oil into the stainless bowl. the oil we started with in the bowl will help lower the temperature and prevent the spices from burning 

Let the spices soak in the oil and once it is cooled and strain, now the chilli oil is ready. i made extra chilli oil here because it is really useful to use in many recipes

 

Now we will prepare the chicken, in the traditional recipe, every piece of chicken has a bone in the middle but that adds a lot more work so in a family recipe I like to use chicken thigh meat, about 400 grams or so, debone and dice into the size shown

wash clean the chicken pieces and dry with kitchen towels, place in a bowl and mix with white pepper powder, cooking wine, soy sauce, salt and once its well mixed, mix with corn starch. add a little bit oil at the end and set for 15 minutes 

 

Now we will prepare the most important ingredient, the dry red peppers, cut up about 40 grams or so and deseed them and set them aside

now combine the ingredients shown on the screen to make the sauce and set that aside 

The next step is frying the chicken, place at least 2 cups of vegetable oil because you need enough oil for the chicken pieces to float.  The oil has to be at least 160degree celcius and above. you can test with 1 piece of chicken and if large bubbles form around the chicken piece then the oil is ready. now add in all the chicken pieces one piece at a time and try to keep them separated when adding them in. make sure you are using high heat and fry the chickens in 2 batches, if frying them all at once the oil temperature will be lowered too quick and cause the chicken to stick together and you won't achieve the crunchy texture 

Once the chicken pieces are in the oil, don't touch them until the chicken pieces freely floating, slightly rotate them until the chicken pieces seize up slightly and turn darker in color and crunchier in texture, remove the chicken and set aside. repeat with all the chicken pieces .keep oil heat on high heat for 10 seconds after all the chickens are strained out to raise the temperature again and place in all the chicken pieces from earlier to refry a second time, after 1-2 minutes they are ready. careful not to burn them

Heat a pan hot and add in a quarter cup of chilli oil and add in ginger, garlic and scallion and stir on medium heat, add in 10 grams of chins prickly ash and tsing ma pepper and the prepared dry pepper from earlier, stir until fragrant, use only medium heat so they they don't burn. when the nice spicy fragrant fills your kitchen add in the fried chicken pieces and incorporate everything together. pour in the prepared sauce, stir fry until everything is well combined and plate