CHONGQING CHILLI CHICKEN RECIPES

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CHONGQING CHILLI CHICKEN RECIPE | GOOD FOOD



Chongqing chilli chicken Recipe | Good Food image

The spicy chicken is buried under a heaped pile of dried chillies that are there to flavour the chicken, not to be eaten.

Provided by Jill Dupleix

Categories     Main-course

Total Time 30 minutes

Yield SERVES 4

Number Of Ingredients 13

400g boned chicken thighs or breast
1 tsp five-spice powder
1 tbsp fresh ginger, finely sliced
1 tbsp Chinese rice wine
1 tbsp soy sauce
½ tsp salt
½ tsp sugar
1-2 tsp Sichuan peppercorns
100ml vegetable oil
1 cup small dried Sichuan chillies
3 spring onions, cut into 5cm lengths
2 spring onions, finely chopped
1 tsp sesame seeds

Steps:

  • Rinse the chicken, pat dry and cut into three-centimetre cubes. Mix with the five-spice, ginger, rice wine, soy, salt and sugar and set aside for 30 minutes.

    Dry-fry the Sichuan peppercorns until toasty, then crush to a powder and set aside.

    Heat the oil in a frying pan until hot. Add the chicken (with marinade) in batches, frying each batch for about three minutes over high heat until cooked through and golden. Set aside to drain.

    Transfer two tablespoons of the oil to a wok. When hot, add the chillies and fry for about 10 seconds to infuse the oil, tossing well, taking care not to let them burn. Add the chicken, green onions and one teaspoon of ground Sichuan peppercorns (add more for the brave), tossing well until coated. Scatter with sesame seeds and serve.

CHONGQING CHICKEN RECIPE | ALLRECIPES



Chongqing Chicken Recipe | Allrecipes image

This is similar to Kung Pao Chicken, especially if you add the optional peanuts. You can control the spiciness of this dish by the number of chile peppers you add. I like it spicy so I add extra chile peppers.

Provided by Yoly

Categories     World Cuisine    Asian    Chinese

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 22

1 tablespoon cooking sherry
1 tablespoon soy sauce
2 teaspoons cornstarch
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pound boneless chicken thighs, cut into bite-sized pieces
½ cup chicken stock
1 tablespoon garlic chile paste
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
1 tablespoon white sugar
1 teaspoon cornstarch
1 teaspoon sesame seeds
3 tablespoons oil, divided
½ cup dried red chile peppers
1 teaspoon freshly cracked pepper
2 teaspoons grated fresh ginger
2 cloves garlic, pressed
½ teaspoon salt
2 scallions, sliced, white and green parts separated
½ cup dry roasted peanuts
1 teaspoon sesame seeds, or to taste

Steps:

  • Mix cooking sherry, soy sauce, cornstarch, salt and pepper for the marinade in a bowl. Add chicken pieces and set aside to marinate.
  • Combine chicken stock, chile paste, soy sauce, balsamic vinegar, sugar, and cornstarch for the sauce in a bowl. Stir until well combined, add sesame seeds, and set aside.
  • Heat 1 tablespoon oil in a skillet over medium heat. Add chile peppers and cook until they turn dark red, 1 to 2 minutes. Remove from skillet and set aside.
  • Add remaining 2 tablespoons oil to the skillet and fry chicken pieces until lightly browned, about 5 minutes. Add cracked pepper, ginger, garlic, salt, white parts of scallions, and peanuts. Fry an additional 1 to 2 minutes. Add reserved chiles and sauce. Cook and stir until mixture has thickened or desired consistency is reached, about 5 minutes. Garnish with additional sesame seeds and green parts of scallions.

Nutrition Facts : Calories 913.5 calories, CarbohydrateContent 36.2 g, CholesterolContent 142.4 mg, FatContent 64.4 g, FiberContent 6.9 g, ProteinContent 50.7 g, SaturatedFatContent 12.7 g, SodiumContent 2351.2 mg, SugarContent 11.3 g

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