Chongqing Chicken – Chongqing Chicken or Chongqing Laziji combines shallow-fried chicken with fragrant dried chilies and mouth-numbing Sichuan peppercorns, resulting in irresistibly juicy and flavorful chicken.
WHAT IS CHONGQING CHICKEN?
Chongqing chicken is a Chinese dish from Chongqing that, until recently, was a part of the Sichuan providence known for its spicy cuisine. This plate has many names, including Szechuan, Mala, and Chongqing laziji, to name a few. Marked by mouth-tingling Sichuan peppercorns and dried red chilies, this stir-fry is not for the faint of heart. However, if you enjoy spicy food, it’s not as hot as it appears.
WHAT YOU NEED TO MAKE THIS RECIPE
- Dark Soy Sauce: Dark soy sauce is different from light or all-purpose soy sauce; it has a more intense flavor, and the saltiness makes it perfect for marinating.
- Shaoxing Wine + Eggs Whites: The combination of egg white and vinegar creates a velveting effect that tenderizes the chicken.
- White Sugar: Sugar prevents the chicken from becoming tough.
- Chicken Thighs: We use boneless chicken thighs cut into bite-size pieces. Traditionally this meal is made with a broken-down whole chicken, but I don’t possess the butchering skills. Chicken thighs work well for this recipe since they stay moist throughout the cooking process.
- Salt + Corn Starch: Salt and cornstarch perfectly coat the seasoned fried chicken.
- Sichuan Peppercorns: Citrus-flavored Sichuan peppercorns create a tingly, numbing sensation in your mouth and provide a classic Sichuan flavor. Use red or green peppercorns; the red ones are stronger, and the green is more numbing.
- Arbol Chilies: Mild Arbol chilies have a deep flavor and give the meal its signature look. While the meal looks super spicy at first glance, the chicken pieces are picked up with chopsticks, leaving the chilies behind, but only if you want to. I prefer to scoop up a few with each bite for a bit of heat.
- Ginger: Fresh ginger lends flavor to the chicken.
- Garlic: I suggest using four cloves, but don’t let my recipe tell you how much garlic to use – measure with your heart.
- Scallion: Scallions add a nice peppery finish.
HOW TO MAKE CHONGQING CHICKEN
The full recipe with measurements is in the recipe card below.
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 chicken into a colander and drain for 1-2 minutes.
Combine cornstarch and salt on a plate. Add ½ of the chicken to the mixture. Stir to coat, then shake off any excess. Set the chicken onto the wire rack, and repeat with the remaining chicken.
Warm 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.
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 3 minutes.
Stir in the reserved chicken and toss to combine. Garnish with scallions, serve with jasmine rice, and get your chopsticks ready!
COOKING TIPS
- Control the heat by increasing or reducing the number of chopped red chilies in the dish.
- Marinate the chicken for at least 30 minutes to help infuse the meat with flavor. A traditional marinade includes soy sauce, Shaoxing wine, sugar, and egg whites.
- Use a wok to stir-fry the chicken. A wok heats evenly and allows you to cook the chicken quickly over high heat; this helps to retain its moisture and texture.
- Be sure to remove the chicken from the wok when it is fully cooked. Overcooking the chicken can make it tough and dry.
- Use Sichuan peppercorns to add a unique flavor and numbing sensation to the dish. These can be added to the stir-fry along with dried chili peppers.
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SERVING SUGGESTIONS
- Jasmine Rice, Brown Rice
- Dan Dan Noodles, Mapu Tofu
- Spring Roll
- Wontons in Chili Oil
- Sautéed Peppers, Stir Fried Cabbage, Sautéed String Bean
- Yuxiang Eggplant
FREQUENTLY ASKED QUESTIONS
What does Sichuan chicken taste like?
Many flavors come through in this dish- spicy, sweet, and salty. The combination of peppercorns, chilies, and garlic adds heat and savoriness to the chicken, while the sweetness comes through in the sauce.
Is Chongqing chicken spicy?
For most, Sichuan chicken is going to be pretty spicy. But, it’s not as spicy as it looks. And if you eat Chongqing Laziji with chopsticks, you can easily pick the chicken out of the dish, leaving the chilies behind.
Where can I buy Sichuan peppercorns and Arbol chilies?
Sichuan peppercorns are actually berries from an ash tree rather than pepper, but they deliver a ton of heat and a unique citrusy flavor, so we will count them! Dried red chilies are easier to come by in regular grocery stores. However, Sichuan peppercorns can be difficult to track down. Your best bet is to take a trip to a local Asian market where they should be in stock. Otherwise, I find them online.
Do you eat the peppers in Chongqing chicken?
You don’t have to eat the peppercorns and chilies, at least not all of them; use your chopsticks to pick out the chicken pieces.
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Chongqing Chicken (Sichuan Chicken)
Equipment
Ingredients
For the Marinade:
- ⅓ cup dark soy sauce
- 3 tablespoon Shaoxing wine
- 2 tablespoon white sugar, granulated
- 2 large egg whites, lightly beaten
For the Chicken:
- 2 pounds chicken thighs, skinless and boneless, cut into 1-inch pieces
- 1 teaspoon kosher salt
- 1 cup corn starch
- 2 quarts canola oil
For the Dish:
- 2 tablespoon canola oil
- 1-2 teaspoons Sichuan peppercorns, dried, red or green
- 1 cup red chilies, dried, chopped
- 1 inch fresh ginger, peeled and julienne
- 4 cloves garlic, julienne
- ½ teaspoon white sugar, granulated
- 1 teaspoon Shaoxing wine
- 8 scallions, thinly sliced, whites and greens separated
Instructions
- 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!
Notes
- Control the heat by increasing or reducing the number of chopped red chilies in the dish.
- Marinate the chicken for at least 30 minutes to help infuse the meat with flavor. A traditional marinade includes soy sauce, Shaoxing wine, sugar, and egg whites.
- Use a wok to stir-fry the chicken. A wok heats evenly and allows you to cook the chicken quickly over high heat; this helps to retain its moisture and texture.
- Be sure to remove the chicken from the wok when it is fully cooked. Overcooking the chicken can make it tough and dry.
- Use Sichuan peppercorns to add a unique flavor and numbing sensation to the dish. These can be added to the stir-fry along with dried chili peppers.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
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.
Eric
Sunday 1st of May 2022
I'm going to try this as soon as I have the opportunity, sounds delicious!
Tressa - Jamil Ghar Team
Sunday 1st of May 2022
Thank you for taking the time to comment, Eric. Please come back here and let us know what you think once you've made it!