Dish

Chongqing Chicken

Chongqing Chicken is a popular dish in China and is known for its bold and spicy flavors. The dish is made by first marinating chicken pieces in a mixture of soy sauce, Shaoxing wine, and cornstarch. The chicken is then deep-fried until crispy and golden brown. In a separate wok, Sichuan peppercorns, dried chili peppers, garlic, and ginger are stir-fried until fragrant. The fried chicken is then added to the wok and tossed with the spicy mixture. The dish is typically served with steamed rice and garnished with chopped scallions and cilantro.

Asian cuisine› Chinese cuisine

Stir-fry

Origins and history

Chongqing Chicken is a regional dish that originated in the Sichuan province of China. It is named after the city of Chongqing, which is known for its spicy cuisine. The dish is believed to have been created by street vendors in the city who were looking for a way to use up leftover chicken.

Dietary considerations

Gluten-free, can be made dairy-free by omitting butter

Variations

There are many variations of Chongqing Chicken, some of which use different types of meat such as pork or beef. Some recipes also call for the addition of vegetables such as bell peppers or green beans. The level of spiciness can also be adjusted to taste by adding more or less chili peppers.

Presentation and garnishing

Serve the dish in a large bowl with the chicken pieces arranged on top of the rice. Garnish with chopped scallions and cilantro for added flavor and color.