Spicy Wok-Fried Chicken with Chilis (Chongqing Chicken)

I had been meaning to update this recipe for a while. Whenever I teach Intro to Sichuan cooking classes, we focus on simple and easy-to-love stir-fry dishes such as Kung Pao Chicken, Mapo Tofu, and Dan Dan Noodles. But anyone who has spent enough time in good Sichuan restaurants is bound to eventually try a dish listed as Chongqing chicken, Sichuan chicken with chilis, wok-fried chicken, or a number of similar names. (Lazi jiding is the name in Mandarin.) And inevitably in every class, when I go around the room during the intro ice-breaker and have students list their favorite Sichuan dish of all time, at least one or two will mention this dish.

When a student in a private class I recently taught requested we work on this dish, it reminded me of how long it has been since I made it at home. And so I decided to update this, making it extra crunchy with the method I developed for dishes like General Tso's Chicken and Chinese Lemon Chicken in my cookbook.

Lazi jiding (辣子鸡丁) is like a more sophisticated version of kung pao chicken. It's smokier, spicier (a lot spicier if you chop up the chilis), and only a bit more complex in its preparation. (The way I make it is more like shallow-frying. I use about 3 cups of oil, and dredge the chicken in a cornstarch-salt-pepper mixture beforehand.) Few fried chicken entrees are enveloped by such a succulent tongue-tingling sauce.

Give this one a try, especially if you've already tried your hand at some of the more basic Sichuan dishes and want to up the ante!

Recommended tools:

YOSUKATA Flat Bottom Wok Pan

YOSUKATA Blue Round Bottom Wok

YOSUKATA Wok Spatula and Ladle Set

TableCraft Bamboo Handle Wok Spatula

Zulay Kitchen Wok Spatula

OXO Good Grips Wooden Corner Spoon

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Spicy Wok-Fried Chicken with Chilis (Chongqing Chicken)

Serves 4

• 1 pound chicken breast, cut into 1-inch cubes

• 1 1/2 cups cornstarch

• 2 teaspoons salt

• 1 teaspoon freshly ground black pepper

• 3 cups peanut or vegetable oil, plus 1 tablespoon for stir-frying

• 8 to 10 dried red chilis

• 3 garlic cloves, minced

• 1 leek, white part only, thinly sliced

• 1 small piece ginger, minced

Marinade:

• 2 tablespoons soy sauce

• 2 tablespoons Chinese rice wine or dry sherry

• 2 egg whites

Sauce:

• 2 tablespoons chili garlic sauce

• 1 tablespoon soy sauce

• 1 tablespoon chicken stock or water

• 1 teaspoon Chinese black vinegar, or substitute a good-quality balsamic vinegar

• 1 teaspoon cornstarch

• 1 teaspoon ground Sichuan pepper

1. Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken with the marinade mixture and let sit for 10 minutes. 

2. Mix together the ingredients for the sauce: chili garlic sauce, soy sauce, chicken stock or water, Chinese black vinegar, cornstarch, and Sichuan pepper. Set aside.

3. In a large bowl or plate, mix together the cornstarch, salt, and pepper. Dredge the chicken in cornstarch mixture and shake off the excess cornstarch. 

4. Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.

5. Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash.

6. Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis to the wok and and stir-fry until just they start to blister, about 30 to 60 seconds. Add the leeks, garlic, and ginger and stir-fry for 2 minutes. Stir in sauce mixture and simmer until slightly thickened, about 1 minute. Add the fried chicken, toss to combine, and remove from heat. Serve immediately.