Nashville Hot Chicken

As the tip of your teeth breaks through the crispy, scaly outer crust, hot spicy oil surges forth. The intense burning sensation of freshly ground cayenne pepper collides with the juiciness of the chicken thigh meat, while the sour coolness of pickled cucumbers makes a sudden rescue -- an ultimate taste experience where pain and pleasure intertwine.

Ingredients Preparation:

Chicken thighs: 4 pieces (600g), cut into 3cm cubes.

Dried cayenne peppers: 5, ground into powder using a fine grater.

Brown sugar: 2 tablespoons.

Cooking Steps:

Step 1. Awakening the Spicy Powder: Grind the cayenne peppers into fine powder with a rotary grater with ultra-fine settings (the tool’s precise blade rotation grinds peppers 200% finer than store-bought powder, releasing more heat and depth).

Step 2. Spicy Oil Lava: Mix the spicy powder, brown sugar, and garlic powder, then pour in 100ml of hot oil at 180°C.

Step 3. Frying Finale: Fry the chicken cubes at 175°C for 4 minutes -> then re-fry at 190°C for 2 minutes. After draining, soak them in the spicy oil and serve with pickled cucumber slices.

Tips:

Worried it's too spicy? Replace 1/3 of the cayenne peppers with deseeded bell peppers (easily grated into mild flakes with a rotary grater). For a vegetarian version, use cauliflower florets instead of chicken.

Flavor enhancement: Before soaking in the spicy oil, sprinkle freshly grated lemon zest with a multi-blade rotary grater -- its ergonomic handle makes zesting effortless, adding a zing that balances the richness. 

May you still can't help reaching for a second piece even when you're burning from spiciness to tears!