Chongqing Chicken Recipes
CHONGQING CHICKEN
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 Recipes Asian Chinese
Time 30m
Yield 2
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, Carbohydrate 36.2 g, Cholesterol 142.4 mg, Fat 64.4 g, Fiber 6.9 g, Protein 50.7 g, SaturatedFat 12.7 g, Sodium 2351.2 mg, Sugar 11.3 g
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- 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.
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- Note: You can use fewer dried chilies if you like. This dish won’t actually be that spicy, unless you break open some of the dry hot peppers. If you do like the dish spicy, don’t break open more than six peppers. It will be hot enough, trust me.
- Start by rinsing the chicken and cutting it into bite-sized pieces. Add the chicken to a bowl and toss with the marinade ingredients. Set aside for 30 minutes.
- Prepare the rest of the ingredients. When you’re ready to cook, heat 3 tablespoons oil in a wok over high heat. Add the chicken in a single layer, and let it sear (DO NOT STIR at this point). Once you’ve got a good, crisp crust on the bottom of the chicken, stir and continue to sear the chicken until it’s browned and crisp on all sides. You really need a hot wok to achieve this. 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 you need to. Heat the wok over medium low heat, and add the Sichuan peppercorns. Let them toast for 1-2 minutes, until fragrant. Add the ginger and garlic, and cook for 1 minute. Add the whole dried chilies, and stir for another minute. Monitor the heat levels to avoid burning.
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- Marinate chicken pieces in Shaoxing wine and 1/2 teaspoon salt while you prepare the other ingredients. Lightly salt the chicken skin.
- Heat wok on high heat until wisps of heat start to rise and add enough canola or peanut oil to deep-fry the chicken, about 1½ cups. When oil is hot, around 350°, add chicken skin pieces and fry until they are just starting to turn golden. Remove and drain on a paper towel.
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- Return the wok oil to about 350° to 375° and fry the chicken pieces until they are crispy and golden brown, then remove to drain on paper towels. Fry chicken in two batches so you do not overcrowd it.
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