Geleshan Spicy Chicken
A signature dish from Chongqing, this chicken is crispy, flavorful, and tossed with dried chilies and Sichuan peppercorns for a numbing, spicy kick.
Ingredients
15 items- Chicken thighs 500 g
- Dried red chilies 60 g
- Sichuan peppercorns 20 g
- Ginger 4-5 slices
- Garlic 3 cloves
- Spring onions 2 stalks
- Cooking wine 1 tbsp
- Light soy sauce 1 tbsp
- Salt 1 tsp
- Cornstarch 1 tsp
- Egg yolk 1
- Sugar 1 tsp
- Chicken bouillon powder 1/2 tsp
- White sesame seeds 1 tbsp
- Cooking oil 500 ml
Nutrition
Steps （7 steps）
Debone chicken thighs and cut into 2cm cubes. Mix with cooking wine, light soy sauce, half the salt, cornstarch and egg yolk. Marinate for 15 minutes.
Cut dried chilies into short segments (discard seeds). Prepare Sichuan peppercorns. Slice ginger and garlic; chop spring onion.
Heat plenty of oil over medium heat to 180°C. Fry chicken cubes for 3-4 minutes until golden, then remove and drain.
Increase heat to high, raise oil to 200°C. Return chicken and fry for 1 minute until very crispy and color deepens. Drain quickly.
Leave 2 tbsp oil in wok. On low heat, sauté ginger and garlic slices until fragrant. Add dried chilies and Sichuan peppercorns, stir-fry on low until chilies darken and release aroma (approx 2 minutes).
Turn to medium heat, add fried chicken, toss well. Add sugar, chicken powder, remaining salt and white sesame seeds. Stir-fry for 1 minute to combine.
Scatter spring onion, toss quickly, turn off heat and transfer to plate.
Tips
Keep a close eye on oil temperature; double-frying guarantees satisfying crunch; use low heat when toasting chilies and peppercorns to avoid bitterness; add roasted peanuts for extra texture.
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