Sichuan Spicy Chongqing Chicken Stir Fry
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Get ready to ignite your taste buds with the spiciest, most mouth-numbing Chongqing Chicken recipe you’ve ever tried!
This dish is similar to Kung Pao Chicken, but with an extra kick of heat that will leave you craving for more. And the best part? You can control the level of spiciness to your liking!
First, let’s start with the marinade. In a bowl, whisk together cooking sherry, soy sauce, cornstarch, salt, and pepper. Add in those juicy chicken thighs and set them aside to soak up all the flavors.
Next, let’s make the sauce. In another bowl, combine chicken stock, garlic chile paste, soy sauce, balsamic vinegar, sugar, and cornstarch. Stir until everything is well combined, then add in some sesame seeds for extra flavor.
Heat up a tablespoon of oil in a skillet over medium heat. Add in those dried red chile peppers and cook until they turn dark red, about 1 to 2 minutes. Remove them from the skillet and set them aside.
Add in the remaining 2 tablespoons&hvadid=719737736360&hvdev=c&hvexpln=67&hvlocphy=9014016&hvnetw=g&hvocijid=4304362975742278753–&hvqmt=e&hvrand=4304362975742278753&hvtargid=kwd-332465824708&hydadcr=28544_14555830&linkCode=ll2&tag=recipe-aisle-20&linkId=1efe785d11207b6cec7af25b776bd528&language=en_US&ref_=as_li_ss_tl’>tablespoons of oil and fry those chicken pieces until they’re lightly browned, about 5 minutes. Then, add in some cracked pepper, grated ginger, garlic, salt, and white parts of scallions. Fry for an additional 1 to 2 minutes.
Now, it’s time to add in the reserved chile peppers and sauce. Cook and stir until the mixture has thickened to your liking, about 5 minutes.
Garnish with some additional sesame seeds and green parts of scallions. And if you’re feeling extra hungry, sprinkle some dry roasted peanuts on top!
So, are you ready to take your taste buds on a wild ride? Let’s get cooking and indulge in this spicy, savory, and utterly delicious Chongqing Chicken recipe!
Printable Recipe
Ingredients
- 1/4 cup cooking sherry
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound chicken thighs
- 1/2 cup chicken stock
- 2 tablespoons garlic chile paste
- 2 tablespoons balsamic vinegar
- 1 teaspoon sugar
- 1 tablespoon sesame seeds
- 3 tablespoons oil
- 1/4 cup dried red chile peppers
- 1 teaspoon cracked pepper
- 1 tablespoon grated ginger
- 1/4 teaspoon salt
- 2 scallions (white and green parts)
Instructions
- 1. In a bowl, whisk together cooking sherry, soy sauce, cornstarch, salt, and pepper to create the marinade.
- 2. Add the chicken thighs to the marinade and set aside to soak up the flavors.
- 3. In another bowl, combine chicken stock, garlic chile paste, soy sauce, balsamic vinegar, sugar, and cornstarch to make the sauce.
- 4. Stir until everything is well combined, then add sesame seeds for extra flavor.
- 5. Heat a tablespoon of oil in a skillet over medium heat and add dried red chile peppers, cooking until they turn dark red, about 1 to 2 minutes.
- 6. Remove the chile peppers from the skillet and set aside.
- 7. Add 2 tablespoons of oil to the skillet and fry the marinated chicken pieces until lightly browned, about 5 minutes.
- 8. Add cracked pepper, grated ginger, garlic, salt, and the white parts of scallions to the skillet and fry for an additional 1 to 2 minutes.
- 9. Add the reserved chile peppers and sauce to the skillet, cooking and stirring until the mixture has thickened to your liking, about 5 minutes.
- 10. Garnish with additional sesame seeds and the green parts of scallions, and sprinkle dry roasted peanuts on top if desired.
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