Name: Chongqing Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 4
Ingredients: 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces; 2 tablespoons Shaoxing wine; 1 tablespoon light soy sauce; 1 teaspoon salt; 1 egg white; 3 tablespoons cornstarch; 2 cups vegetable oil for frying; 2 tablespoons Sichuan peppercorns; 8-10 dried red chilies, cut into 1-inch segments, seeds removed; 4 cloves garlic, minced; 1-inch piece ginger, minced; 3 scallions, white parts thinly sliced, green parts cut into 1-inch pieces; 1 tablespoon chili oil; 1/2 cup roasted peanuts (optional)

Instructions

Marinate the chicken

In a medium bowl, combine the chicken pieces with Shaoxing wine, soy sauce, and salt. Let marinate for at least 15 minutes. Then add the egg white and mix well. Gradually add cornstarch and coat each piece thoroughly.
Fry the chicken

Heat oil in a wok or deep skillet to 350°F (175°C). Working in batches, fry the chicken pieces until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
Prepare the aromatics

Pour off all but 2 tablespoons of oil from the wok. Over medium heat, add the Sichuan peppercorns and stir-fry for 30 seconds until fragrant. Add the dried chilies and stir-fry for another 30 seconds until they begin to darken.
Create the flavor base

Add the minced garlic, ginger, and white parts of scallions to the wok. Stir-fry for about 1 minute until fragrant but not browned.
Combine and finish

Return the fried chicken to the wok and toss to combine with the aromatics. Add the green parts of scallions and stir-fry for another minute. Drizzle with chili oil and toss well to coat.
Serve

Transfer to a serving plate, sprinkle with roasted peanuts if using, and serve immediately while hot. Traditionally served with steamed rice to balance the spiciness.

Chongqing Chicken

Ingredients

Instructions

Nutritional Information