Chongqing Chicken
Traditionally, Chongqing chicken is made by encasing the meat in crunchy batter, like popcorn chicken but better. To make it at home, we decided to mimic the effect with a simple cornstarch dredge and just a little oil, sparing you both time and the stress of deep-frying. Practiced eaters focus their chopsticks on the meat, avoiding the many chiles and Sichuan peppercorns that give the dish its tongue-tingling character, but we encourage you to risk the lovely agony.
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tips: Also known as Shaoxing, Shao Hsing is a seasoned rice wine used in Chinese cooking. Look for it in Asian markets or with other Asian ingredients in well-stocked supermarkets. Dry sherry is a good substitute.
Sichuan bean paste, sometimes called Pixian chili bean paste (doubanjiang), is a fermented condiment made from fava beans and er jin tiao chiles. It adds a spicy, salty, earthy flavor. Find it at Asian supermarkets or buy online.
Despite the name, Sichuan peppercorns (reddish-brown dried berry husks used in Chinese and Southeast Asian cooking) aren't related to black, white or chile peppers. And, instead of making your mouth burn, they make it a little numb and tingly. Look for them at Asian markets or online.
Nutrition Facts
3 lean protein, 2 fat