Description
Experience the fiery and authentic flavors of Chongqing Spicy Chicken with this classic Sichuan recipe. Crispy chicken tossed in a fragrant blend of dried chilies, Sichuan peppercorns, and aromatic spices, this dish is a must-try for spice lovers.
Ingredients
Scale
Main Ingredients:
- 1 1/2 pounds boneless chicken thighs (cut into 1-inch pieces)
- 2 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- 1 cup dried red chili peppers (mild to hot, based on preference)
- 1 tablespoon Sichuan peppercorns
- 4 garlic cloves (sliced)
- 1 tablespoon ginger (minced)
- 3 green onions (cut into 1-inch pieces)
- vegetable oil for frying
For the Sauce (optional but recommended):
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
Instructions
- Marinate the Chicken: In a bowl, marinate the chicken with light soy sauce, Shaoxing wine, cornstarch, white pepper, and salt. Let sit for at least 20 minutes.
- Fry the Chicken: Cut the dried chilies, fry the marinated chicken until crispy, and drain on paper towels.
- Prepare the Aromatics: Stir-fry Sichuan peppercorns, dried chilies, garlic, ginger, and green onions in the remaining oil.
- Combine and Serve: Return the chicken to the pan, add the sauce if using, toss to coat, and cook briefly before serving hot.
Notes
- This dish can be adjusted for spice levels by modifying the type and quantity of dried chilies used.
- Pair this fiery dish with steamed jasmine rice to balance the intense flavors.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese (Sichuan)
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 2g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 170mg
