Should I fry spicy chicken over high heat or low heat? What is the best heat for frying spicy chicken?

We all know that spicy chicken is a popular delicacy. There are many ways to cook it. It tastes spicy and delicious, and has a crispy texture. Many people like to eat it. There are certain requirements for making spicy chicken, especially the control of the frying temperature. So should spicy chicken be fried on high heat or low heat? Let's take a closer look!

Should I fry spicy chicken over high or low heat?

It is generally recommended to fry over high heat.

When frying chicken, the oil temperature must be slightly hot. Otherwise, after the chicken is put into the pan, it will take a long time to fry, and the fried chicken will be too dry. The taste will be very bad and it will be very unpalatable, with no taste at all. Therefore, the fire must be big and the oil temperature must be high to achieve the effect of crispy outside and tender inside.

How to make spicy chicken

Ingredients: 2 chicken legs, about 500 grams

Ingredients: 50g dried chili

Seasoning: 5g fresh peppercorns, 5g Sichuan peppercorns, 3g pepper powder, 15g salt, 5g MSG, 5g chicken stock, 2g rice vinegar, chopped green onions, garlic slices, ginger slices, cooking wine, starch, custard powder, and sesame seeds as needed

Start making:

1. Chop the chicken legs into pieces of the same size with a machete, add cooking wine, 3 grams of salt, MSG, chicken powder, and pepper and marinate for about 10 minutes, squeeze out excess water, add custard powder, an egg, sesame seeds, and starch and mix well. Note: Do not rinse the chicken legs with water unless they are frozen. Do not add too much custard powder.

2. Add salad oil to the pan, heat the oil to 4 layers, put the chicken legs in, and take them out after they are cooked. Heat the oil to 7 layers, put them in the pan again, fry until golden brown, and take them out. Note: The first time you put them in the pan, the oil temperature should be controlled to 4 layers, and after taking them out, you should beat off the excess residue, and then heat the oil to 7 layers and fry them again.

3. Leave some oil in the pan, add ginger, garlic, fresh vine pepper and Sichuan pepper, sauté until fragrant, then add dried chili pepper and salt, fry slowly over low heat until fragrant and the color slightly darkens, then add fried chicken thighs, add chopped green onion, rice vinegar and a small amount of water, stir-fry evenly over high heat and serve. Note: The dried chili pepper should be fried until fragrant and darker in color, salt should be added when frying the chili pepper, and a small amount of water should be added at the end.

Tips for making spicy chicken

1. Do not wash chicken legs with water

Since chicken thighs are used for frying, there will be residual moisture after washing with water, which will easily remove the starch and turn white when frying.

2. Fry the chicken nuggets twice

The first frying is done on low heat to make the chicken pieces cooked through and set. If you fry them directly at high temperature, it is easy to burn the outside and still be raw inside.

3. Add salt when frying peppers

Because salt is added when marinating the chicken nuggets, the chicken nuggets have flavor. If salt is added later, the salt will not dissolve easily and will stick to the chicken nuggets, making them taste very salty. In addition, it can also force out excess water in the peppers, making them drier and crisper.

4. Add rice vinegar and water

This will stimulate the aroma of the chili peppers, and the rice vinegar will evaporate its sour taste under the action of high temperature, retaining its special chemical effect. The role of water is to blend the spicy taste of the chili peppers, the numbing taste of the peppercorns and the numbing taste of the Sichuan peppercorns, so that the flavor can be integrated into the chicken nuggets to the greatest extent, and it will also make the chili peppers more crispy.