Chongqing Spicy Chicken
A classic Chongqing dish with crispy fried chicken tossed in dried chilies and Sichuan peppercorns. Bold, spicy, and irresistibly addictive.
Ingredients
15 items- Chicken thighs 500g
- Dried red chilies 50g
- Sichuan peppercorns 2 tbsp
- Ginger 1 piece
- Garlic 4 cloves
- Green onions 2 stalks
- Cooking wine 2 tbsp
- Light soy sauce 1 tbsp
- Salt 1 tsp
- Sugar 1 tsp
- White pepper powder 1/2 tsp
- Cornstarch 2 tbsp
- Cooking oil as needed
- Toasted white sesame seeds 1 tbsp
- Cilantro a few sprigs
Nutrition
Steps （8 steps）
Mix bite-sized chicken thigh cubes with cooking wine, light soy sauce, salt, white pepper and ginger slices. Marinate for 15 minutes.
Add cornstarch to the marinated chicken and toss well to coat evenly with a thin layer of starch.
Heat enough oil in a wok over medium heat to 180°C (350°F). Fry chicken pieces for about 5 minutes until golden and crispy. Drain.
Increase oil temperature to 200°C (400°F). Return chicken and fry for 1 minute to extra crisp. Drain and set aside.
Leave a little oil in the wok. Over low heat, stir-fry Sichuan peppercorns and dried chilies until fragrant and chilies darken, about 2 minutes, being careful not to burn.
Turn the heat to medium. Add sliced garlic and green onion sections, stir-fry until fragrant and slightly golden, about 1 minute.
Add the fried chicken back to the wok. Quickly toss with sugar and stir-fry for 30 seconds to combine.
Turn off the heat. Sprinkle with toasted white sesame seeds and cilantro leaves. Toss well and serve.
Tips
Marinate chicken with cooking wine and soy sauce to enhance flavor; removing chili seeds reduces heat; double-frying builds extra crunch; stir-fry chilies and Sichuan pepper over low heat to avoid bitterness.
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