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辣子鸡 (Chongqing Chicken)

Servings 4


  • 6 skinless boneless chicken thighs cut into bite size pieces
  • 2 tsp corn flour
  • 3/4 tsp salt
  • 1 tsp sesame oil
  • 1 tbsp shaoxing wine / chinese cooking wine
  • 1 tsp dark soy sauce
  • 1 tsp light soy sauce
  • Dash of white pepper
  • 6 cloves garlic lightly smashed
  • 3-4 slices of old ginger julienned
  • 2 tbsp szechuan peppercorn
  • 1 cup of whole dried chillies break open 6-8
  • Red chilli flakes optional/to taste, depending on how spicy you want it to be
  • 1/2 tsp sugar
  • 1 scallion cut into 1 inch pieces
  • 3 tbsp oil


  • Marinate chicken in corn flour, salt, sesame oil, shaoxing wine, dark soy sauce, light soy sauce, and white pepper.
  • Allow to marinade for at least 30 minutes.
  • Heat oil in wok on high until hot is simmering.
  • Add chicken in single layer to sear and brown on all sides.
  • Remove from heat and transfer chicken from wok to plate.
  • Leave about 1-2 tbsp oil in wok.
  • Add szechuan peppercorn in wok and heat over medium heat.
  • Toast for about a minute then add garlic and ginger.
  • Stir-fry for another minute then add chilli flakes and dried chillies, then cook for another minute.
  • Crank the heat up back to high, and add the chicken pieces, sugar, and scallion.
  • Stir-fry quickly for another minute or 2.
  • Serve immediately.


Adapted from The Woks of Life