Photograph of the finished Chongqing spicy chicken

China · Gà chiên vùi núi ớt Trùng Khánh

Chongqing spicy chicken

50 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.6 kg
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 320 g
  • Photograph of Sichuan peppercorns Sichuan peppercorns 60 g
  • Photograph of Tapioca starch Tapioca starch 240 g
  • Photograph of Garlic Garlic 40 cloves
  • Photograph of Ginger Ginger 120 g
  • Photograph of Soy sauce Soy sauce 100 ml
  • Photograph of Oil Oil 1.8 l
  • Photograph of Roasted sesame seeds Roasted sesame seeds 120 g
  • Photograph of Sugar Sugar 40 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 The Chongqing version uses up to 80g of dried chili peppers per batch; the amount of chili peppers must be noticeably more than the chicken.
  2. 2 Chop the chicken into small, finger-sized pieces and marinate with soy sauce and ginger for 30 minutes.
  3. 3 Coat the chicken pieces in cornstarch and then deep-fry at 190 degrees Celsius for 7 minutes until they are dry, firm, and crispy inside.
  4. 4 Frying until dry and crisp, not soggy, is what distinguishes this from regular fried chicken, ensuring the chicken coated in chili sauce doesn't become soggy.
  5. 5 Roast whole dried chilies with Sichuan peppercorns in warm oil for 90 seconds.
  6. 6 Mix the chicken into the chili paste and stir for 60 seconds, then sprinkle with sesame seeds. Eat by picking the chicken out of the chili paste.

With an appliance

  • Air fryer 45 min

    Replace step 3: spray oil evenly, then steam in a hot air pot at 205 degrees for 18 minutes, shaking the basket at minute 10.

Start cooking