CHONGQING CHICKEN RECIPES

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CHONGQING CHICKEN RECIPE | EATINGWELL



Chongqing Chicken Recipe | EatingWell image

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

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
3 tablespoons Shao Hsing rice wine (see Tips) or dry sherry, divided
2 tablespoons cornstarch
1 teaspoon kosher salt
3 tablespoons canola oil, divided
4 scallions, whites halved lengthwise and greens thinly sliced, divided
1 tablespoon finely chopped fresh ginger
2 cloves garlic, thinly sliced
2 teaspoons Sichuan chili-bean paste (see Tips)
1 cup whole dried Asian red chiles or 1/2 teaspoon crushed red pepper
1 tablespoon whole Sichuan peppercorns (see Tips)
½ teaspoon sugar
½ teaspoon sesame oil
1 teaspoon sesame seeds, lightly toasted

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 RECIPE - RECIPES.NET



Chongqing Chicken Recipe - Recipes.net image

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.

Provided by Bryant

Total Time 45 minutes

Prep Time 35 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 14

3 boneless, skinless chicken thighs
1 tsp cornstarch
¾ tsp salt
1 tsp oil
2 tsp shaoxing wine
1 tsp dark soy sauce
3 tbsp oil
2 tbsp sichuan peppercorns
2 julienned slices ginger
5 cloves sliced garlic
1 cup whole dried red chilies
1 tsp shaoxing wine
½ tsp sugar
1 chopped scallion

Steps:

  • Start by rinsing the chicken and cutting it into bite-sized pieces. Add the chicken to a bowl and toss with the marinade ingredients except oil. Set aside for 30 minutes.
  • Prepare the rest of the ingredients. When ready to cook, heat 3 tablespoons oil in a wok over high heat. Add the chicken in a single layer, and let it sear. Once a good, crisp crust forms on the bottom of the chicken, stir and continue to sear until it’s browned and crisp on all sides. Turn off the heat and remove the chicken to a plate with a slotted spoon.
  • There should be about 1 tablespoon of oil left in the wok at this point. Add more if needed. Heat the wok over medium low heat, and add the Sichuan peppercorns. Let them toast for 1 to 2 minutes, until fragrant. Add the ginger and garlic, and cook for 1 minute. Add the whole dried chilies, and stir for 1 minute more. Monitor the heat levels to avoid burning.
  • 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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