Chongqing Spicy Chicken

Ingredients - Serves 4

• Vegetable oil - 3 tablespoons
• Salt - 1/2 teaspoon
• Sugar - 1 teaspoon
• Chinese cooking wine - 2 tablespoons
• Dark soy sauce - 1 tablespoon
• Soy sauce - 3 tablespoons
• Scallions - 4, chopped
• Garlic - 4 cloves, minced
• Ginger - 1 tablespoon, minced
• Dried red chili peppers - 10-12, deseeded and cut into small pieces
• Sichuan peppercorns - 1 tablespoon
• Chicken thighs - 1.5 lbs, boneless and skinless, cut into bite-sized pieces

Let's Get Started

1. In a dry pan, toast the Sichuan peppercorns over medium heat until fragrant. Remove from heat and grind into a fine powder using a mortar and pestle or a spice grinder.
2. Heat the vegetable oil in a wok or a large skillet over high heat.
3. Add the dried red chili peppers and stir-fry for about 30 seconds until they become fragrant.
4. Add the minced ginger, minced garlic, and chopped scallions. Stir-fry for another 1-2 minutes.
5. Add the chicken pieces to the wok and stir-fry until they are cooked through and slightly browned.
6. In a small bowl, mix together the soy sauce, dark soy sauce, Chinese cooking wine, sugar, salt, and 1 teaspoon of the ground Sichuan peppercorns.
7. Pour the sauce mixture over the chicken in the wok and stir-fry for another 2-3 minutes until the chicken is well coated and the sauce has thickened.
8. Serve the Chongqing Spicy Chicken hot with steamed rice or noodles.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Calories: 400
• Fat: 15g
• Carbs: 20g
• Protein: 30g
• Sodium: 1200mg
• Sugar: 5g