レストランより美味しい！スパイシードライポットチキンのレシピ

レストランより美味しい！スパイシードライポットチキンのレシピ

Why is it that when you make dry pot chicken, it doesn’t taste as good as it does in restaurants? Today, I’ll teach you a simpler recipe. Spicy, delicious, and satisfying. I bought half a chicken and cut it into small pieces. Fresh chicken doesn’t need to be blanched. Just add a spoonful of salt and a spoonful of flour. Flour has strong absorption properties, which help remove dirt from the chicken. At this point, open your mouth in surprise and check to see if all the impurities have been washed away. Rinse the chicken several times with clean water. Make sure to drain the chicken thoroughly. Heat oil in a walk and add slices of ginger. Then add the chopped chicken and fry it directly. Continue frying until the chicken turns golden brown. Next, heat some oil in the walk again and add garlic and dried chili. The key to this dish’s rich taste is the dry pot sauce made by a chef from Anuan Cuisine. It comes in two flavors, spicy and non-spicy. Once the aroma comes out, add the fried chicken back into the walk. Add green and red peppers and a spoonful of light soy sauce. Stir fry everything over high heat until well combined. The result, chicken that’s spicy, delicious, and perfect for pairing with drinks.

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Ever wondered why your dry pot chicken doesn’t taste as good as the restaurant’s? 😮
Most people make the first step wrong — but today I’ll show you how to fix it!

🍗 Clean fresh chicken with salt + flour to remove dirt and keep the flavor.
🔥 Fry until golden brown with ginger, garlic, and dried chili.
🥘 Add Anchuan-style dry pot sauce (spicy or mild) and toss with peppers.

The result? Spicy, fragrant, restaurant-level dry pot chicken you can easily make at home!
Perfect with rice, drinks, or family gatherings ❤️

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