Chongqing Chicken
| For the Chicken | |
| 450 g | boneless, skinless chicken thighs, cut into bite-sized pieces |
| ¼ cup | cornstarch |
| ¼ cup | all-purpose flour |
| ½ tsp | salt |
| ½ tsp | black pepper |
| Vegetable oil for frying | |
| For the sauce | |
| 10 | dried red chilies |
| 1 tbsp | Sichuan peppercorns |
| 3 cloves | garlic, minced |
| 1 tbsp | ginger, minced |
| 2 tbsp | soy sauce |
| 1 tbsp | rice vinegar |
| 1 tsp | sugar |
| 2 | green onions, sliced (plus more for garnish) |
| optional garnishes | |
| Sesame seeds | |
| Extra green onions |
| Prepare the Chicken |
| In a bowl, combine cornstarch, flour, salt, and black pepper. Dredge the chicken pieces in the mixture, ensuring they are evenly coated. |
| Heat vegetable oil in a deep skillet over medium-high heat. Fry the chicken in batches until golden and crispy, about 4-5 minutes per batch. Drain on paper towels. |
| Cook the Aromatics |
| Remove excess oil from the skillet, leaving about 1 tablespoon. Add dried red chilies and Sichuan peppercorns to the pan, cooking over medium heat until fragrant, about 1 minute. |
| Stir in garlic and ginger, cooking for an additional minute. |
| Combine |
| Add the soy sauce, rice vinegar, and sugar to the pan, stirring to combine. Toss in the fried chicken and green onions, stirring to coat the chicken in the aromatic sauce. |
| Serve |
| Plate the Chongqing chicken and garnish with sesame seeds and additional green onions if desired. Serve hot with steamed rice or as a standalone dish. |
| Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes |