Chongqing Chilli Chicken (4)

A Sichuan recipe from Diana Henny. Its best not to try eating the chillies, but adjust the amount according to how hot you like this.

Chongqing Chilli Chicken (4)
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Chongqing Chilli Chicken (4)
Print Recipe
  1. Cut each thigh into 2-3cm chunks. Put the chicken in a bowl.
  2. Make the marinade by hitting the ginger with the blade of a heavy knife (or a rolling pin) and doing the same with the whites of the spring onions. Add these to the chicken with the wine or sherry, and ½ tsp salt. Set aside for 30 minutes.
  3. Hit the white parts of the other spring onions, just as you did for the marinade, then chop. Cut the dried chillies into 2cm lengths and remove the seeds.
  4. Heat the oil in a wok and cook the chicken in batches, transferring each batch to a clean bowl once it’s cooked. The chicken should be golden and, if you’ve left the skin on, crispy.
  5. Pour the oil out of the wok then put 3 tbsp of it back in. Heat over a medium flame, add the chilli-bean paste and stir-fry for about 30 seconds, then add the ginger, garlic and the white parts of the spring onions. Cook until the garlic is pale gold. Add the chillies and Sichuan pepper and cook for another 20 seconds.
  6. Put the chicken back in the wok, heat it through and add the wine, sugar and a pinch of salt. Take the wok off the heat and add the green spring onion and sesame seeds. Serve immediately.
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