Chongqing spicy chicken

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.