CHONGQING CHICKEN RECIPE | EATINGWELL
Traditionally, Chongqing chicken is made by encasing the meat in crunchy batter, like popcorn chicken but better. To make it at home, we decided to mimic the effect with a simple cornstarch dredge and just a little oil, sparing you both time and the stress of deep-frying. Practiced eaters focus their chopsticks on the meat, avoiding the many chiles and Sichuan peppercorns that give the dish its tongue-tingling character, but we encourage you to risk the lovely agony.
Provided by JJ Goode
Categories Healthy Chicken Recipes
Total Time 40 minutes
Number Of Ingredients 14
Steps:
- Combine chicken and 2 tablespoons rice wine (or sherry) in a medium bowl; let marinate for 15 minutes. Pat the chicken dry, then combine with cornstarch and salt and toss to coat.
- Heat 2 tablespoons oil in a large flat-bottomed wok over medium-high heat. Add half the chicken in a single layer and cook, turning only once, until golden brown and crispy, 1 to 3 minutes per side. (Use caution, the oil may splatter a bit.) Using a slotted spoon, transfer the chicken to a paper-towel-lined plate. Repeat with the remaining chicken.
- Add the remaining 1 tablespoon oil to the wok and reduce heat to medium. Add scallion whites, ginger, garlic and chili-bean paste and cook, stirring frequently, until the scallions are softened, about 1 minute. Add chiles (or crushed red pepper) and peppercorns and cook, stirring frequently, until the chiles are very fragrant, about 2 minutes.
- Return the chicken to the wok and add sugar and the remaining 1 tablespoon rice wine (or sherry). Cook, stirring constantly, until the chicken is hot and well coated, 1 to 2 minutes. Remove from heat and stir in scallion greens and sesame oil. Serve sprinkled with sesame seeds.
Nutrition Facts : Calories 285.5 calories, CarbohydrateContent 7.4 g, CholesterolContent 104.1 mg, FatContent 17.9 g, FiberContent 0.6 g, ProteinContent 20 g, SaturatedFatContent 2.7 g, SodiumContent 596.5 mg, SugarContent 1.4 g
CHONGQING CHICKEN WITH CHILIES RECIPE BY THE DAILY MEAL STAFF
Traditionally, Chongqing chefs cook a whole chicken, bones and all. For a different dinner, try this recipe made with boneless, skinless chicken.This recipe is courtesy of The Mala Project
Number Of Ingredients 17
Steps:
- Marinate chicken pieces in Shaoxing wine and soy sauce while you prepare the other ingredients. Mix potato starch, chili powder, ground Sichuan pepper, and salt in a large sealable bag.
- Add the chicken pieces, leaving any accumulated juices behind. Shake the chicken pieces in the potato starch mixture until they are lightly coated. Heat wok on high heat until starting to smoke and add enough canola or vegetable oil to deep-fry the chicken. If your wok or pan is large enough, you can fry it in one batch, but do not overcrowd the chicken. When oil is hot, add the chicken pieces and reduce heat to medium; the frying process should produce a medium bubble. When the chicken pieces appear to be cooked through, remove them from the oil.
- Return the oil to a high heat and add back the chicken. This time they should finish frying at a high heat, about 375 degrees F (190 degrees C), with a large, fast bubble. Fry just until the chicken is crispy and golden brown, then remove to drain on a paper towel. Pour off oil, clean wok and return to heat. When wok starts to smoke, add the 4 tablespoons oil. Heat briefly on medium heat, then add the garlic and ginger and cook until softened. Stir-fry vigorously from now on, as you don't want anything to brown. Add the chili flakes and sesame seeds, stirring until lightly toasted, then add the whole chili peppers and Sichuan peppercorns. Stir until fragrant, then add the sugar. Add back the chicken along with the scallions, and stir-fry until well mixed. Plate with chili peppers prominently displayed.
Nutrition Facts : ServingSize 1 serving, Calories 533 calories, SugarContent 13 g, FatContent 34 g, CarbohydrateContent 33 g, CholesterolContent 85 mg, FiberContent 10 g, ProteinContent 26 g, SaturatedFatContent 6 g, SodiumContent 464 mg, TransFatContent 0.2 g
More about "chong qing chicken recipes"
CHONGQING CHICKEN RECIPE | EATINGWELL
Traditionally, Chongqing chicken is made by encasing the meat in crunchy batter, like popcorn chicken but better. To make it at home, we decided to mimic the effect with a simple cornstarch dredge and just a little oil, sparing you both time and the stress of deep-frying. Practiced eaters focus their chopsticks on the meat, avoiding the many chiles and Sichuan peppercorns that give the dish its tongue-tingling character, but we encourage you to risk the lovely agony.
From eatingwell.com
Total Time 40 minutes
Category Healthy Chicken Recipes
Calories 285.5 calories per serving
From eatingwell.com
Total Time 40 minutes
Category Healthy Chicken Recipes
Calories 285.5 calories per serving
- Return the chicken to the wok and add sugar and the remaining 1 tablespoon rice wine (or sherry). Cook, stirring constantly, until the chicken is hot and well coated, 1 to 2 minutes. Remove from heat and stir in scallion greens and sesame oil. Serve sprinkled with sesame seeds.
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CHONGQING CHICKEN RECIPE - RECIPES.NET
Cook up a flavor-packed plate of this chongqing chicken for an easy dish. Its made with shaoxing wine-marinated chicken and tons of chilies.
From recipes.net
Reviews 1
Total Time 45 minutes
Cuisine A
From recipes.net
Reviews 1
Total Time 45 minutes
Cuisine A
- Turn up the heat to high, and add the chicken, Shaoxing wine, sugar, and scallion. Continue to stir-fry, until any liquid in the wok has evaporated. Serve with rice and a veggie!
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CHONGQING SPICY CHICKEN RECIPE - SIMPLE CHINESE FOOD
Many authentic Sichuan restaurants use this dish as their signature dish. Every time they order this dish, the brothers will keep searching for the peppers until they can't find any "surprise" again.
Do I make it at home? It’s more affordable for spontaneous combustion, so I put more meat than in the restaurant, and the pepper doesn’t seem to be so much. It doesn’t meet the requirement of "invisible meat" at all, but I personally think it’s still "see "See the flesh" is better.
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Reviews 5.0
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Do I make it at home? It’s more affordable for spontaneous combustion, so I put more meat than in the restaurant, and the pepper doesn’t seem to be so much. It doesn’t meet the requirement of "invisible meat" at all, but I personally think it’s still "see "See the flesh" is better.
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Reviews 5.0
Total Time 15 minutes
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