Chongqing Chilli Chicken – Fiery Sichuan-Style Stir Fry

500g boneless chicken thighs, cut into 1cm dice
Vegetable oil (for deep frying)
1 tablespoon Sichuan peppercorns
5–6 garlic cloves, roughly chopped
1 thumb-sized piece ginger, roughly chopped
Handful coriander stalks, chopped (plus leaves for garnish)
Large handful dried red chillies, soaked 15 minutes and drained
1 tablespoon toasted sesame seeds

The Marinade
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine
2 tablespoons cornflour
Pinch salt
Pinch sugar

The Sauce
1 teaspoon salt
1–2 teaspoons brown sugar
2–3 tablespoons chicken stock

PREPARATION

1. In a bowl combine diced chicken with light soy, Shaoxing wine, cornflour, salt and sugar. Mix thoroughly until each piece is lightly coated and slightly creamy.

COOKING

1. Heat enough oil in a wok for deep frying. Fry chicken in batches for about 5 minutes until cooked and lightly crisp around the edges. Remove and drain.
2. Increase oil temperature and fry the chicken a second time for 1–2 minutes until extra crisp. Remove and drain thoroughly.
3. Carefully pour off excess oil, leaving 1–2 tablespoons in the wok. Heat over high.
4. Add Sichuan peppercorns and toast briefly until fragrant.
5. Add garlic, ginger and coriander stalks. Toss quickly.
6. Add soaked dried chillies and stir fry briefly.
7. Return chicken to the wok. Add salt and brown sugar. Toss well.
8. Add 2–3 tablespoons chicken stock and allow the sugar to caramelise around the chicken on the high heat. Toss only every few seconds to maintain heat.
9. Finish with sesame seeds and coriander leaves. Serve immediately.

School of Wok Tips

• Soak dried chillies to prevent burning in the wok.
• Double fry for crisp edges but tender centres.
• Keep the heat high and stirring minimal once stock is added to build caramelisation.
• Traditionally, the chicken should look buried under chillies.

FAQs

Is Chongqing Chilli Chicken extremely spicy?
Yes, but it is balanced by the numbing citrus notes of Sichuan peppercorns.

Why separate marinade and sauce?
The marinade seasons and tenderises the chicken, while the sauce caramelises at the end for flavour coating.

Can I reduce the number of chillies?
You can, but authenticity comes from abundance — this dish is meant to look intense.