湘味辣子鸡
湖南人吃辣和四川不一样，川菜讲究麻辣，湘菜是纯辣、香辣、鲜辣。辣子鸡在湖南是下酒硬菜，鸡肉剁成小块，先炸到金黄，再和干辣椒、花椒、蒜瓣一起炒。辣椒要多到在辣椒里找鸡的程度，这才是正宗吃法。最后撒一把白芝麻，香得整条街都闻得到。 【小贴士】 • 鸡肉剁小块先炸到金黄，这样外酥里嫩 • 辣椒要多到在辣椒里找鸡的程度，这才是正宗吃法 • 干辣椒用剪刀剪段去籽，不然炒出来会发苦 • 最后撒白芝麻增香，关火后拌匀就行
准备时间 Prep
20 分钟 min
烹饪时间 Cook
15 分钟 min
份量 Serves
4 人份 servings
总时长 Total
35 分钟 min
chicken thighs
bone-in, chopped into pieces
dried red chilies
garlic, sliced
ginger, sliced
Shaoxing wine
light soy sauce
dark soy sauce
sugar
sesame oil
spring onions, cut into segments
cornstarch
Marinate chicken pieces with Shaoxing wine, 1 tbsp soy sauce, and cornstarch for 15 minutes.
Cut dried chilies in half and shake out seeds for less heat if desired.
Heat a generous amount of oil in wok until smoking. Fry chicken pieces until golden and crispy. Remove and drain.
Pour off excess oil, leaving 2 tablespoons. Add dried chilies and stir-fry until darkened and fragrant.
Add garlic and ginger slices. Stir-fry for 30 seconds.
Return chicken to wok. Add dark soy sauce and sugar. Toss over high heat for 2 minutes.
Add spring onions and sesame oil. Toss briefly and serve immediately.
Cooking Tips