Teresa's Recipes
Chongqing Spicy Chicken
Chongqing Spicy Chicken, a signature dish from China's Sichuan province, is renowned for its tantalizing blend of flavors and heat. This dish is a mingling of tender chicken and aromatic spices, punctuated by the fiery kick of dried red chili peppers and numbing sensation of Sichuan peppercorns. It's a culinary adventure that invites you to experience the bold, complex flavors of Sichuan cuisine right in your kitchen.
Ingredients
- 2 tablespoons Vegetable oil
- 1 teaspoon, or to taste Salt
- 1 tablespoon Sugar
- 2 tablespoons Chinese cooking wine
- 1 tablespoon Dark soy sauce
- 1 tablespoon Soy sauce
- 3, chopped Scallions
- 4 cloves, minced Garlic
- 1 inch piece, minced Ginger
- 10-15, or to taste Dried red chili peppers
- 1 tablespoon Sichuan peppercorns
- 500g, boneless and skinless, cut into bite-size pieces Chicken thighs
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 350
- Fat: 20g
- Carbs: 10g
- Protein: 30g
- Sodium: 1200mg
- Sugar: 5g
Instructions
- Dry roast the Sichuan peppercorns in a pan over medium heat until aromatic, around 2 minutes. Grind into a fine powder using a spice grinder or mortar and pestle. This releases their unique numbing flavor.
- Heat the vegetable oil in a wok or large skillet over high heat.
- Add the dried red chili peppers to the hot oil and stir-fry until they become fragrant, about 30 seconds. Be careful not to burn them.
- Add the minced ginger, minced garlic, and chopped scallions to the wok, and stir-fry for another 1-2 minutes until aromatic.
- Add the chicken pieces to the wok and stir-fry until they are cooked through and slightly browned, around 5-7 minutes.
- In a small bowl, combine the soy sauce, dark soy sauce, Chinese cooking wine, sugar, salt, and 1 teaspoon of the ground Sichuan peppercorns. This forms the savory, sweet, and spicy sauce that is characteristic of Sichuan cuisine.
- Pour the sauce mixture over the chicken in the wok. Stir-fry for another 2-3 minutes until the chicken is well coated in the sauce and it has thickened slightly.
- Serve the Chongqing Spicy Chicken hot, garnished with additional chopped scallions if desired. It pairs perfectly with steamed jasmine rice or noodles to balance the heat.
Tips
- For a vegetarian version, replace the chicken with tofu or a mix of your favorite vegetables.
- Always adjust the amount of chilies and Sichuan peppercorns to your personal heat tolerance.
- Toasting the Sichuan peppercorns before grinding enhances their flavor and aroma. However, they can be quite strong, so adjust the quantity according to your preference.