Chongqing Chicken (Sichuan Chicken)
Chongqing chicken combines deep-fried chicken pieces with fragrant Arbol chilies and mouth-numbing Sichuan peppercorns, resulting in irresistibly juicy and flavorful 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
Expert 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.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 550 kcal | Carbohydrates: 44 g | Protein: 36 g | Fat: 22 g | Sodium: 1191 mg | Fiber: 1 g | Sugar: 8 g
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