Chongqing Spicy Chicken

Overview

This dish is a must-order when dining out, but every time I feel that the portion is too small, the taste is not bad when I make it at home, and the portion is sufficient and satisfying

Tags

• hot dishes
• home cooking
• sichuan cuisine
• chicken wings
• chicken powder
• chili pepper segments
• cooked peanuts
• cooked white sesame seeds
• doubanjiang
• edible oil
• garlic
• onions
• white sugar
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Chop the chicken wings into small pieces, add three teaspoons of cooking wine, one-third teaspoon of salt, pepper and ginger slices, mix well and marinate for 20 minutes

   

2. 2 Prepare the ingredients, mince ginger and garlic, mince Sichuan peppercorns, mince bean paste, cooked white sesame seeds, cooked peanuts, and pepper segments

   

3. 3 Pour an appropriate amount of oil into the pan and heat until it is 70% hot. Fry the chicken pieces until they change color. Remove and set aside

   

4. 4 When the oil is 70% hot again, fry the chicken pieces again

   

5. 5 Fry the chicken pieces until golden brown and cooked, remove and set aside

   

6. 6 Leave a little more base oil in the pot than usual for cooking. Change to low heat and stir-fry the chili segments until fragrant. Remove and set aside

   

7. 7 Sauté the Sichuan peppercorns until fragrant

   

8. 8 Add bean paste, minced ginger, and minced garlic in order and saute until fragrant

   

9. 9 Pour in the fried chicken pieces and stir-fry evenly

   

10. 10 Add one-third teaspoon of chicken powder and a little sugar to taste, add a little water to let the seasoning dissolve

    

11. 11 Add in chopped green onion and stir-fry

    

12. 12 Add the fried chili segments, cooked peanuts, and white sesame seeds, stir-fry evenly and serve

    

13. 13 Finished product

    

14. 14 Finished product