Chongqing Spicy Chicken
Chongqing Spicy Chicken is a quintessential Sichuan-Chongqing specialty renowned for its “spicy yet not overpowering, crispy and delicious” flavor.
Fresh chicken is cut into chunks and marinated with cooking wine, light soy sauce, salt, and white pepper to infuse flavor and lock in juices. The marinated chicken pieces are lightly coated in flour, then deep-fried in oil heated to 70% heat until set before being removed. When the oil reaches 80% heat, the chicken is fried again until the skin turns golden and crispy, while the inside remains tender and juicy.
In a separate wok, heat a small amount of oil. Add a generous amount of dried chili peppers, Sichuan peppercorns, ginger slices, and garlic slices, stir-frying until the aroma of numbing spice and heat is rich and fragrant. Pour in the fried chicken pieces, sprinkle with toasted sesame seeds and scallion segments, and stir-fry quickly to coat each piece evenly with the seasonings.
The dish boasts a vibrant red hue, with chili peppers and chicken complementing each other beautifully. The skin is crispy, while the meat remains tender. Upon the first bite, the numbing and spicy flavors spread throughout the mouth, the tingling sensation of Sichuan peppercorns perfectly blending with the heat of chili peppers, becoming more aromatic with each chew.
This dish is a true rice companion, widely popular on Chongqing restaurant menus and beloved by spicy food enthusiasts.
