Chongqing Chicken Recipe

Chicken thighs: Cut into bite-sized pieces, these provide the main protein for the dish.

Soy sauce: Adds a salty, umami flavor to the marinade.

Shaoxing wine: A Chinese cooking wine that enhances the flavor of the chicken.

Cornstarch: Helps to tenderize the chicken and gives it a slight crispiness when cooked.

Dried red chilies: Cut into 2-inch pieces, these bring the heat to the dish.

Sichuan peppercorns: Provide a unique numbing sensation and aromatic flavor.

Garlic: Minced, it adds a pungent and savory note.

Ginger: Minced, it adds a fresh, spicy flavor.

Green onions: Cut into 1-inch pieces, they add a mild onion flavor and a bit of color.

Sugar: Balances the heat and adds a touch of sweetness.

Salt: Enhances all the flavors in the dish.

Vegetable oil: Used for stir-frying the ingredients.

When stir-frying the dried red chilies and sichuan peppercorns, ensure the oil is hot enough to release their flavors but not so hot that they burn. This step is crucial for infusing the vegetable oil with the distinctive spicy and numbing characteristics that define Chongqing chicken. Keep the heat at medium-high and stir constantly to prevent scorching.

• chicken thighs - Substitute with chicken breast: Chicken breast is leaner and will work well if you prefer a lower fat option.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• shaoxing wine - Substitute with dry sherry: Dry sherry has a similar flavor profile and is often used as a substitute in Chinese cooking.

• cornstarch - Substitute with potato starch: Potato starch has similar thickening properties and can be used in the same quantity.

• dried red chilies - Substitute with fresh red chilies: Fresh red chilies can provide a similar heat level, though the flavor will be slightly different.

• sichuan peppercorns - Substitute with black peppercorns and coriander seeds: A mix of black peppercorns and coriander seeds can mimic the numbing and citrusy flavor of Sichuan peppercorns.

• garlic - Substitute with shallots: Shallots can provide a milder, sweeter flavor that complements the dish well.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though it is slightly more citrusy.

• green onions - Substitute with leeks: Leeks have a milder flavor and can be used in a similar manner.

• sugar - Substitute with honey: Honey can provide a similar sweetness with a slightly different flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami to the dish.

• vegetable oil - Substitute with canola oil: Canola oil has a similar smoke point and neutral flavor, making it a good alternative.

• Allow the Chongqing Chicken to cool completely at room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled chicken into an airtight container. Make sure the container is clean and dry to maintain the freshness of the dish.

• If you plan to consume the chicken within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.

• For longer storage, place the airtight container in the freezer. The Chongqing Chicken can be frozen for up to 2 months without losing its flavor and texture.

• When ready to eat, thaw the chicken in the refrigerator overnight if it was frozen. This gradual thawing helps maintain the quality of the dish.

• Reheat the Chongqing Chicken in a wok or skillet over medium heat. Add a splash of vegetable oil to prevent sticking and to revive the flavors. Stir-fry until heated through.

• Alternatively, you can reheat the chicken in a microwave. Place it in a microwave-safe dish, cover it with a microwave-safe lid or wrap, and heat on medium power in 1-minute intervals, stirring in between, until hot.

• Avoid reheating the chicken multiple times, as this can dry it out and diminish its flavors. Reheat only the portion you plan to consume.

• If you notice any off smells, discoloration, or changes in texture, it's best to discard the chicken to ensure food safety.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of vegetable oil to the pan.
  3. Once the oil is hot, add the leftover Chongqing chicken.
  4. Stir occasionally to ensure even heating, about 5-7 minutes.
  5. Check that the chicken is heated through before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Chongqing chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat in the oven for about 15-20 minutes.
  5. Stir halfway through to ensure even heating.

• Microwave Method:

  1. Place the Chongqing chicken in a microwave-safe container.
  2. Cover with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 2-3 minutes.
  4. Stir halfway through to ensure even heating.
  5. Let it sit for a minute before serving.

• Steaming Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the Chongqing chicken in the steamer basket.
  3. Cover and steam for about 5-7 minutes.
  4. Check that the chicken is heated through before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Chongqing chicken in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through.
  4. Ensure the chicken is heated through before serving.

• Wok: A versatile cooking vessel used for stir-frying the chicken and other ingredients.

• Cutting board: A surface for safely cutting and preparing the chicken, garlic, ginger, and green onions.

• Knife: Essential for cutting the chicken into bite-sized pieces and mincing the garlic and ginger.

• Measuring spoons: Used to measure out the soy sauce, shaoxing wine, cornstarch, sugar, and salt accurately.

• Mixing bowl: For marinating the chicken with soy sauce, shaoxing wine, and cornstarch.

• Spatula: Useful for stir-frying the ingredients in the wok.

• Tongs: Handy for turning and handling the chicken pieces while cooking.

• Serving dish: To present the finished Chongqing chicken once it is cooked.

Marinate in advance: Prepare the chicken marinade the night before to save time on busy days.

Pre-cut ingredients: Chop garlic, ginger, and green onions ahead of time and store them in the fridge.

Use a large wok: A larger wok allows for quicker and more even cooking.

Measure spices: Pre-measure soy sauce, shaoxing wine, sugar, and salt to streamline the cooking process.

Batch cook: Double the recipe and freeze half for a quick meal later.