Chongqing Spicy Chicken

Overview

How to cook Chongqing Spicy Chicken at home

Tags

• hot dishes
• quick dishes
• preparing meals
• chongqing cuisine
• lunch
• dinner
• chicken legs
• cooked sesame seeds
• cooking wine
• corn starch
• dried chili pepper
• fried peanuts
• garlic
• light soy sauce
• old soy sauce
• onions
• pepper
• potatoes
• rice vinegar
• sugar
• zanthoxylum bungeanum
• ginger
• salt
• sesame oil

Ingredients

Steps

1. 1 Wash and debone the chicken legs and cut them into cubes. Cut the potatoes into cubes and set aside. Slice the onions, ginger and garlic and set aside.

   

2. 2 Marinate the chicken: 1 spoon of cooking wine, 2 spoons of light soy sauce, half a spoon of dark soy sauce, half a spoon of rice vinegar, appropriate amount of salt, mix with the chicken and mix well, then add corn starch to coat the surface of the chicken, and seal it with a small amount of vegetable oil to prevent sticking during frying. Marinate for 1 hour.

   

3. 3 Heat the oil in a non-stick pan until 50% to 60% hot, add the marinated chicken, and fry slowly over medium-low heat. Remove the chicken and chicken skin when the surface turns reddish brown.

   

4. 4 Fry the diced potatoes until golden brown and a small burnt shell appears on the surface.

   

5. 5 Leave a little oil in the pot, add onion, ginger and garlic slices, and sauté over medium-low heat until fragrant. Add Sichuan peppercorns and Sichuan peppercorns, and cook with a little cooking wine.

   

6. 6 Add the chili segments, fried chicken legs, potatoes, chicken essence, salt to taste, sugar to add freshness, and stir-fry evenly. Before serving, add fried peanuts and cooked sesame seeds, and drizzle with a little sesame oil.