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Chongqing Chicken
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Chongqing Chicken

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Chongqing chicken is a popular Sichuan dish known for its spicy and numbing flavors, originating from the city of Chongqing in southwestern China. This recipe combines crispy chicken, crunchy peanuts, scallions, and chili peppers in a savory and aromatic sauce, often served with steamed rice. The dish requires a balance of spicy Sichuan peppercorns, chili oil, and fermented soybeans, creating a unique flavor experience for adventurous eaters.

Time Cook
30
Level
Intermediate
Calories
550
Allergens
Peanuts, Soybeans, Gluten

Ingredients

1 pound
Chicken breast
350 Calories
2 tablespoons
Peanut oil
190 Calories
1 teaspoon
Sichuan peppercorns
0 Calories
2 tablespoons
Fermented soybeans
100 Calories
1 tablespoon
Chili oil
120 Calories
2 stalks
Scallions
20 Calories
3 cloves
Garlic
15 Calories
1 inch
Ginger
10 Calories
2 tablespoons
Soy sauce
10 Calories
1 tablespoon
Shaoxing wine
20 Calories
1 teaspoon
Sugar
15 Calories
1 tablespoon
Cornstarch
10 Calories

Step-by-Step Instructions

1
Prepare the ingredients by cutting the chicken into bite-sized pieces, mincing the garlic and ginger, and chopping the scallions.
2
Heat the peanut oil in a wok or large skillet over high heat. Add the Sichuan peppercorns and cook for 1 minute, until fragrant.
3
Add the chicken to the wok and cook until browned and crispy, about 5-7 minutes. Remove the chicken from the wok and set aside.
4
Add the fermented soybeans, chili oil, garlic, and ginger to the wok. Cook for 1-2 minutes, until the mixture is fragrant and the soybeans are lightly browned.
5
Add the soy sauce, Shaoxing wine, sugar, and cornstarch to the wok. Cook for 1-2 minutes, until the sauce has thickened and the cornstarch is fully dissolved.
6
Return the chicken to the wok and toss to coat with the sauce. Cook for an additional 2-3 minutes, until the chicken is fully coated and the sauce has thickened.

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