Chongqing chicken is a sure way to spice up your meal rotation. The fiery Sichuan stir-fry combines juicy pieces of fried chicken tossed with mouth-numbing peppercorns and red chilies. Whether you enjoy spicy food or want to bust out of your routine, this meal is a must-try!
What is Chongqing Chicken?
Chongqing chicken features bite-sized pieces of fried chicken tossed with dried red chilies and Sichuan peppercorns. The dish started with marinated chicken, lightly coated in starch and deep-fried until golden and crispy. The fried chicken pieces stir-fry with aromatics to finish the dish with layers of incREDible flavor.
Hailing from Chongqing—once part of China’s Sichuan province, famed for its spicy cuisine—this dish goes by many names: Szechuan chicken, Mala chicken, or Chongqing laziji—to name a few.
What sets it apart is the heavy-handed use of dried red chilies and a mouth-tingling sensation, or má, from the Sichuan peppercorns. The unique numbing sensation balances the heat and amplifies the flavor. The fiery stir-fry is delicious, but it’s not for the faint of heart.
Key Ingredients
- Soy Sauce: Dark soy sauce is ideal for marinating. It deepens the color while giving the chicken a rich, slightly sweet flavor. Later, the chicken fries with light soy sauce for a salty, umami finish.
- Shaoxing Wine and Eggs Whites: Combining Shaoxing wine and egg whites in a stir-fry marinade is common in Chinese cuisine. The duo tenderizes the chicken and gives it a silky texture through a technique known as velveting. Add a splash of Shaoxing wine at the end to brighten and balance the flavor of the stir fry.
- White Sugar: White sugar in the marinade encourages browning as the chicken cooks, and a little in the stir fry helps with caramelization as the ingredients combine.
- Chicken Thighs: Boneless, skinless chicken thighs are ideal for quick and easy preparation—cut them into bite-size pieces. Traditional recipes call for breaking down a whole chicken; if you have the butchering skills, go for it!
- Salt and Corn Starch: Kosher salt and cornstarch create a light coating that protects the chicken from the wok’s intense heat while giving it a lightly crispy exterior.
- Sichuan Peppercorns: Look for whole, red Sichuan peppercorns since they offer a stronger numbing sensation than the green variety. While Sichuan pepper powder works, whole ones provide the best texture and flavor. These citrusy peppercorns deliver the signature mouth-tingling sensation that defines Chongqing chicken (or Mala chicken). Paired with plenty of chilies, they create the perfect balance of numbing (má) and heat (là) to complete the mala flavor combination.
- Red Dry Chilies: You will need whole dried red chilies and lots of them! They flavor the chicken and give the dish its fiery look. While they might seem intimidating, they can be left behind as you pick out the crispy chicken pieces with your chopsticks. I chop the chilies into small pieces to infuse the chicken with even more flavor but use whole chilies if you want.
- Ginger: Grated ginger adds a natural sweetness and a vibrant, fresh flavor to balance the heat.
- Garlic: Enhance the savoriness by mincing four fresh garlic cloves.
- Scallions: Garnish the dish with fresh scallions or spring onion.
Additions and Substitutions
- Control the spice. If you are new to Sichuan cuisine, start with fewer red chilies and peppercorns. You can always add more later.
- Experiment with mix-ins. Consider adding roasted peanuts or sesame seeds to the stir fry for some textural variation.
Tools You’ll Need
For the best results, cook the chicken with a wok or a heavy-bottomed pan like a Dutch oven or stainless steel saute pan. A wok is ideal because it ensures even heat distribution, allowing you to fry the chicken over high heat while keeping it juicy and tender. Plus, you can stir-fry the aromatics in the same pan for fewer dishes.
I recommend keeping an instant-read thermometer handy to monitor the temperature of the oil and chicken.
How to Make Chongqing Chicken
The full recipe with measurements is in the recipe card below.
Marinate the Chicken
Step 1: Combine the marinade ingredients in a mixing bowl until the sugar dissolves. Add the chicken and coat the pieces. Cover and marinate for 30 minutes at room temperature.
Step 2: Meanwhile, prepare a rimmed baking sheet with a wire rack and set it aside. Transfer the marinated chicken to a colander to drain for 1-2 minutes.
Coat and Fry the Chicken
Step 1: Combine cornstarch and salt in a mixing bowl. Add ½ of the chicken to the cornstarch mixture. Stir to coat, then shake off any excess. Once coats, set the chicken aside, and repeat with the remaining chicken pieces.
Step 2: Heat the oil to 350°F (176°C) in a preheated wok over medium to medium-high heat. Add half of the chicken pieces to the oil in a single layer.
Step 3: Fry for 3-5 minutes, until the chicken is golden brown on all sides, moving the pieces as they fry. Transfer the chicken to the wire rack or plate lined with paper towels using a slotted spoon.
Step 4: Allow the oil to return to 350°F (176°C) between batches. Then, fry the remaining chicken pieces and transfer them to the wire rack to drain.
How do you know when the chicken is done?
The chicken is done cooking when it reaches a safe internal temperature of 165°F (74°C). Check the temperature by inserting a food thermometer into a larger piece of chicken.
Prepare the Stir-Fry
Step 1: Safely discard the oil and warm two tablespoons of fresh oil in a preheated wok over medium heat. Add the red chilies and Sichuan peppercorns and cook until they sputter.
Step 2: Stir in the ginger, garlic, scallion whites, sugar, soy sauce, and Shaoxing wine. Heat for 1-2 minutes. Then, stir in the chicken pieces and toss to coat.
Step 3: Transfer the Chongqing chicken to a serving dish. While the chilies and peppercorns are more for flavoring than eating, you can nibble on them if you’re up for the challenge!
Expert Tips
- Mise en place. This dish comes together quickly, so prep all your ingredients ahead of time for fuss-free cooking.
- Marinate the chicken. Combine the chicken with the marinade ingredients. Cover and set it aside for 30 minutes to tenderize the chicken pieces.
- Heat the oil. Ensure the oil reaches 350°F (176°C) before frying so the chicken gets crispy without absorbing too much oil.
- Bloom the peppers. Fry the peppercorns and dried red chilies to release their bold, aromatic flavors.
If you enjoy Chongqing chicken, try more stir-fry recipes from Jamil Ghar!
Serving Suggestions
Whether cooking for yourself or sharing with friends, homemade Chongqing chicken is the perfect way to spice up mealtime.
I often get asked the question: do you eat the chilies in Chongqing chicken? The answer is no—unless you want to (which I usually do). They are essential for building the dish’s flavor, but you can leave them behind. Using your chopsticks to pick out the juicy chicken pieces is like a treasure hunt and part of the fun of enjoying the meal.
It pairs well with simple sides like steamed jasmine rice or vegetable fried rice to balance the heat. Stir-fried bok choy, sautéed string bean, and Chinese broccoli or broccoletti are tasty options. Or consider serving it with a cooling Din Tai Fung cucumber salad.
If you want to go all in with the Sichuan flavor, complete the spread with small plates like Dan Dan noodles, Mapu tofu, garlic green beans, kung pao chicken, and wontons in chili oil.
What To Do With Leftovers
- Refrigerate: Store the leftover Chongqing chicken in an airtight container for 3-4 days– if it lasts that long.
- Freeze: Let the chicken cool completely, and transfer it to a freezer-safe container or bags. The fried chicken will freeze for 4-6 months.
- Thaw: Let the chicken defrost in the refrigerator overnight.
- Reheat: Warm the leftover chicken in a saute pan over medium heat until warm.
Frequently Asked Questions
Is Chongqing chicken spicy?
For most, Sichuan chicken is definitely on the spicy side, especially if you are sensitive to spicy food! However, it’s not as quite as intense as it seems at first glance.
And if you’re eating Chongqing laziji with chopsticks, you can pick out the chicken and leave everything else behind.
What does Sichuan chicken taste like?
Many flavors come through in this dish—spicy, sweet, and savory all at once; this balance can be attributed to the mala effect that provides a numbing sensation or buzzing tingle to offset the heat of the chili peppers.
The dish is spicy, but not in a way that overwhelms you—it’s a flavorful kind of heat. If you can tolerate the lingering spiciness of the chilies, it’s worth every delicious bite.
Where can I buy Sichuan peppercorns and dried red chilies?
While dried red chilies are easy to find in most grocery stores (I usually grab the fragrant Arbol chilies from the international section), Sichuan peppercorns can be trickier. Your best bet is to visit a local Asian grocery store, where they’ll likely be in stock. You can always buy red Sichuan peppercorns online if that’s not an option.
More Sichuan Dishes:
Chongqing Chicken
- Wok or Dutch Oven
- ⅓ cup dark soy sauce
- 3 tablespoon Shaoxing wine
- 2 tablespoon white sugar
- 2 large egg whites, lightly beaten
- 2 pounds chicken thighs, skinless and boneless, cut into 1-inch pieces
- 1 teaspoon kosher salt
- ⅓ cup cornstarch
- 2 quarts canola oil
- 2 tablespoon canola oil
- 1 cup dried red chilies, chopped
- 2 teaspoons red Sichuan peppercorns
- 1 -inch knob of ginger, peeled and julienne
- 4 garlic cloves, julienne
- 8 scallions, thinly sliced, whites and greens separated
- ½ teaspoon white sugar
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine
- Combine the marinade ingredients in a mixing bowl until the sugar dissolves. Add the chicken and coat the pieces. Cover and marinate for 30 minutes at room temperature.
- Meanwhile, prepare a rimmed baking sheet with a wire rack and set it aside. Transfer the marinated chicken to a colander to drain for 1-2 minutes.
- Combine cornstarch and salt in a mixing bowl. Add ½ of the chicken to the cornstarch mixture. Stir to coat, then shake off any excess. Once coats, set the chicken aside, and repeat with the remaining chicken pieces.
- Fry for 3-5 minutes, until the chicken is golden brown on all sides, moving the pieces as they fry. Transfer the chicken to the wire rack or plate lined with paper towels using a slotted spoon.
- Allow the oil to return to 350°F (176°C) between batches. Then, fry the remaining chicken pieces and transfer them to the wire rack to drain.Tip: The chicken is done cooking when it reaches a safe internal temperature of 165°F (74°C). Check the temperature by inserting a food thermometer into a larger piece of chicken.
- Safely discard the oil and warm two tablespoons of fresh oil in a preheated wok over medium heat. Add the red chilies and Sichuan peppercorns and cook until they sputter.
- Stir in the ginger, garlic, scallion whites, sugar, soy sauce, and Shaoxing wine. Heat for 1-2 minutes. Then, stir in the chicken pieces and toss to coat.
- Mise en place. This dish comes together quickly, so prep all your ingredients ahead of time for fuss-free cooking.
- Marinate the chicken. Combine the chicken with the marinade ingredients. Cover and set it aside for 30 minutes to tenderize the chicken pieces.
- Heat the oil. Ensure the oil reaches 350°F (176°C) before frying so the chicken gets crispy without absorbing too much oil.
- Bloom the peppers. Fry the peppercorns and dried red chilies to release their bold, aromatic flavors.
Kate
Saturday 13th of January 2024
Made this with tofu to try to emulate a spicy crispy tofu dish we get locally . It needed more spice and the tofu at the restaurant wasn't marinated but this is close. Thanks!
Tressa Jamil
Saturday 13th of January 2024
I have been recipe-testing something similar that we get at a restaurant too. Be sure to check back once its posted :)
Emily Thompson
Friday 26th of May 2023
Wow. I tried making the Chongqing chicken, and it turned out awesome. My family couldn't stop raving about it, and I can't wait to make it again. Thank you for this incredible recipe!
Michael
Friday 26th of May 2023
I recently tried out the Chongqing chicken recipe and I have to say, it was absolutely amazing! The combination of the deep-fried chicken, the fragrant Arbol chilies, and the Sichuan peppercorns created a flavor explosion in my mouth. The chicken was incredibly juicy and tender, and the spices added just the right amount of heat and numbing sensation. I couldn't get enough of it! This recipe has definitely become a new favorite in my household. Thanks for sharing!
Jasmine
Thursday 6th of April 2023
I never comment on anything. But I had to for this recipe because this now my 3rd time making it. I only had to read the recipe the first time, and nailed it the next 2 times on my own, thanks to your clear directions. 10 out of 10.
Tressa Jamil
Thursday 6th of April 2023
Wow, thank you so much for taking the time to leave a comment! We are thrilled to hear that you have enjoyed making it multiple times and that our directions were clear and easy to follow. It's always rewarding to know that our efforts are helping others in the kitchen. We appreciate your support and hope you continue to enjoy our recipes in the future!
Shariq
Wednesday 16th of November 2022
This has to be one of the best friend chicken dishes I've tried! So flavorful and easy to prepare. The peppers taste so good, I keep eating them long after the chicken is gone.