Chongqing Chicken | Chinese Fried Chicken

Become a fried chicken legend with Joshua Weissman's recipes.

Prep

Cook

Total

Serves

people

Ingredients

Marinade:

Dredge:

‍Assembly:

Start by cutting your chicken into 1” cubes and combining in a medium mixing bowl with Shaoxing wine, soy sauce, and kosher salt. Let this marinate in the refrigerator for 45 minutes to 1 hour.
Preheat a wok until it is so hot that wisps of smoke begin to rise from the pan. Once the pan is hot add vegetable oil and allow it to get to 375°F (190°C).
Remove chicken from marinade and pat dry lightly with a paper towel. Add chicken and cornstarch to a medium mixing bowl and toss to lightly coat the chicken. Making sure to shake off excess cornstarch before frying.
Working in batches, add chicken pieces to hot oil and cook for 2-3 minutes, or until chicken begins to turn golden brown. Using a mesh strainer, remove chicken from the oil and place on a paper towel lined baking sheet.
Drain oil from the wok into a heat proof container and reduce the heat to low.
Add caiziyou to wok and slowly heat.
Add Sichuan peppercorns and cook until fragrant.
Add Sichuan chili flakes and stir, tossing often.
Add garlic, scallion whites, and jalapeno and stir fry over medium heat until well incorporated and fragrant.
Add dried chilis and fried chicken to the wok and toss to coat the chicken in oil.
Add sugar, kosher salt, and MSG and stir fry until dissolved. Transfer to plate and serve.