CHONGQING CHILLI CHICKEN RECIPE | GOOD FOOD
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
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
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
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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CHONGQING SPICY CHICKEN RECIPE - SIMPLE CHINESE FOOD
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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- After the chicken and the auxiliary materials are fully mixed, pour in all the dried chilies, stir fry a few times, add the chicken essence, sprinkle with sugar (the sugar must be sprinkled before the pan), and then take it out of the pan.
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Calories 285.5 calories per serving
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