Cut the chicken along the spine and put it in a small baking tray.
Mix 1 tbsp of wine and 2 tbsp of soy sauce
and pour this marinade over the chicken.
Make incisions on the breast and lower leg,
coat the chicken with marinade and leave to marinate for 15 minutes.
While the chicken is marinating, prepare the sauce:
Garlic finely cut or press the garlic press.
Finely chop the green onions.
Transfer the onion and garlic to a bowl...
Add sugar, wine, soy sauce, chili oil and sesame oil, broth and ground Sichuan pepper. and mix thoroughly.
Put the wok on the fire, pour the oil and heat it to the deep-fried temperature.
Wipe the chicken with a paper towel and gently lower it into the heated oil.
Turn down the heat and fry for 15-20 minutes, periodically turning and piercing the chicken with a toothpick
When the transparent juice started to come out of the punctures, the chicken is ready. Get.
Cut the hot chicken into small pieces and place it on a plate...