chongqing chicken

Chongqing chicken is a traditional, spicy dish of chicken and dried red chilies. Use our authentic Sichuan La Zi Ji recipe &amp; make this classic dish at home!

Chongqing Chicken (Sichuan La Zi Ji)

boneless skinless chicken thighs

cornstarch

salt

Shaoxing wine

soy sauce

Sichuan peppercorns

ginger ((julienned))

garlic ((sliced))

red chilies ((see note!))

sugar

scallion ((chopped))

Note: You can use fewer dried chilies if you like. This dish won’t actually be that spicy, unless you break open some of the dry hot peppers. If you do like the dish spicy, don’t break open more than six peppers. It will be hot enough, trust me.

Start by rinsing the chicken and cutting it into bite-sized pieces. Add the chicken to a bowl and toss with the marinade ingredients. Set aside for 30 minutes.

Prepare the rest of the ingredients. When you’re ready to cook, heat 3 tablespoons oil in a wok over high heat. Add the chicken in a single layer, and let it sear (DO NOT STIR at this point). Once you’ve got a good, crisp crust on the bottom of the chicken, stir and continue to sear the chicken until it’s browned and crisp on all sides. You really need a hot wok to achieve this. Turn off the heat and remove the chicken to a plate with a slotted spoon.

There should be about 1 tablespoon of oil left in the wok at this point. Add more if you need to. Heat the wok over medium low heat, and add the Sichuan peppercorns. Let them toast for 1-2 minutes, until fragrant. Add the ginger and garlic, and cook for 1 minute. Add the whole dried chilies, and stir for another minute. Monitor the heat levels to avoid burning.

Turn up the heat to high, and add the chicken, Shaoxing wine, sugar, and scallion. Continue to stir-fry, until any liquid in the wok has evaporated. Serve with rice and a veggie!

Chongqing chicken combines deep-fried chicken pieces with fragrant Arbol chilies and mouth-numbing Sichuan peppercorns, resulting in irresistibly juicy and flavorful chicken.

Chongqing Chicken (Sichuan Chicken)

white sugar, (granulated)

egg whites, (lightly beaten)

chicken thighs,

corn starch

canola oil

Sichuan peppercorns, (dried, red or

red chilies, (dried, chopped)

ginger,

garlic, (julienne)

scallions, (thinly sliced,

Combine the ingredients for the marinade In a mixing bowl. Stir until the sugar dissolves. Add the chicken, cover, and marinate for 30 minutes at room temperature. Meanwhile, set a wire rack onto a rimmed baking sheet.

Pour the marinated chicken into a colander and let it drain for 1-2 minutes.

Combine cornstarch and salt on a plate. Add ½ of the chicken to the cornstarch mixture. Stir to coat, then shake off any excess. Set the chicken onto the wire rack, and repeat with the remaining chicken.

Warm the oil to 350° F (176° C) in a Dutch oven. Add half of the chicken in a single layer and cook until both sides brown, about 3-5 minutes. Using a slotted spoon, transfer the chicken to an unused wire rack or paper towels.

Allow the oil to return to 350° F (176° C) and repeat the process with the remaining chicken.

Heat oil in a heavy-bottomed pan or wok. Then, add Arbol chilies and Sichuan peppercorns until they begin to sputter.

Next, add the garlic, ginger, sugar, and Shaoxing wine. Cook for about 3 minutes.

Stir in the reserved chicken and toss to combine.

Garnish with scallions, serve with jasmine rice, and get your chopsticks ready!

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Chongqing Chicken (Sichuan Chicken)

Top 2 chongqing chicken recipes from across the web

The most viewed chongqing chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chongqing Chicken (Sichuan La Zi Ji...

Chongqing Chicken (Sichuan Chicken)

The most viewed chongqing chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine