Chongqing Hot Pepper Chicken Recipe

Prepare chicken

Trim excess fat from the chicken thighs and cut into 1" bite-sized cubes. Pat dry with paper towel.

In a bowl combine 1 tbs light soy sauce, 1 tsp Shaoxing wine, 2 tsp cornstarch, egg white, 1/4 tsp salt and 1/8 tsp white pepper. Add the chicken pieces and mix until each piece is lightly coated. Marinate at least 20 minutes (up to 1 hour) in the refrigerator.

While chicken marinates, heat about 1 cup vegetable oil in a wok or deep skillet over medium-high heat until it reaches 325–350°F (medium-hot) for shallow/deep frying. You should get steady bubbles when a wooden chopstick is dipped in.

In a shallow bowl combine 1/2 cup all-purpose flour, 1/4 cup cornstarch and 1/4 tsp baking powder. Toss the marinated chicken in the dry mix so pieces are evenly coated. Shake off excess.

Fry the chicken in batches to avoid crowding. Fry until golden and crisp, about 3–4 minutes per batch depending on size. Remove with a slotted spoon and drain on a wire rack or paper towels. Maintain oil temperature between batches (adjust heat as necessary).

Discard most of the frying oil leaving about 1–2 tbs in the wok (or transfer chicken to a plate and wipe wok clean, then add 1–2 tbs oil). Heat the oil over medium-high heat until shimmering.

Add 2 tbs Sichuan peppercorns and toast 20–30 seconds until fragrant but not burnt. Immediately add the dried red chilies and stir-fry briskly for 30–45 seconds until they darken slightly and release aroma. (If you prefer less heat, remove seeds from some chilies before adding.)

Add 4 sliced garlic cloves and 1 tbsp ginger matchsticks; stir-fry 15–20 seconds until fragrant. Add the white parts of the scallions and optional dried shallots; stir 10–15 seconds more.

Stir together the sauce seasoning (1 tsp dark soy, 1 tsp light soy, 1 tsp black vinegar, 1/2 tsp sugar and 2 tbsp chicken stock or water) and pour into the wok. Bring to a quick simmer and let the flavors marry for about 15 seconds.

Return the fried chicken to the wok, tossing quickly to coat pieces with the fragrant chilies and sauce. Stir-fry 1–2 minutes until chicken is heated through and sauce clings to the coating. If sauce seems dry, add up to 1–2 tbsp more water or stock.

Turn off the heat and drizzle 1/2 tsp sesame oil over the chicken. Add the green parts of the scallions and toss to combine.

Taste and adjust seasoning if needed (a pinch more salt or a splash of soy). Transfer to a serving platter and sprinkle with toasted sesame seeds and any reserved fried shallots. Serve immediately with steamed rice.