Cooking Time 30-60 minutes
Number of Ingredients 6 to 10
Simple to make, yet packed with oodles of flavour and heat, if you like your Sichuan food authentically spicy, Chongqing Chicken is the recipe for you.
If you think you haven’t tried Chongqing Chicken before you may have enjoyed it under a different name – Spicy Chicken Cubes, or Stir-fried Chicken with Chillies, perhaps? What about La Zi Ji or Firecracker Chicken? It’s a dish that goes by many different pen names.
Substance wise, there are variations of this punchy dish – some recipes add a teaspoon of five spice, while others include a sprinkling of sesame seeds during cooking, or as a garnish before serving. Plucky souls double the amount of peppercorns.
Cover the chopped chicken with the marinade and leave for at least 30 minutes. Prepare the other ingredients, then heat a generous glug of oil in a wok on a high heat.
Discard the marinade. Add the chicken to the smoking hot wok and sear, stir-frying for 2-4 minutes until it’s brown all over. Remove the chicken with a slotted spoon and drain on a paper towel. Lower the heat, adding more oil if there’s none left.
On a medium heat, add the peppercorns and toast for a minute or two until the fragrance is released. Add the ginger and garlic and stir-fry for a minute.
Add the whole dried chillies and stir-fry for another minute, taking care not to burn them. Turn up the heat then add the chicken, a splash of wine, sugar and salt. Stir-fry until any liquid has evaporated.
Serve immediately with steamed white rice.