Chongqing Chicken recipe
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- 1 tablespoon cooking sherry 1 tablespoon soy sauce 2 teaspoons cornstarch ¼ teaspoon salt ¼ teaspoon ground black pepper 1 pound boneless chicken thighs, cut into bite-sized pieces ½ cup chicken stock 1 tablespoon garlic chile paste 1 tablespoon soy sauce 1 tablespoon balsamic vinegar 1 tablespoon white sugar 1 teaspoon cornstarch 1 teaspoon sesame seeds 3 tablespoons oil, divided ½ cup dried red chile peppers 1 teaspoon freshly cracked pepper 2 teaspoons grated fresh ginger 2 cloves garlic, pressed ½ teaspoon salt 2 scallions, sliced, white and green parts separated ½ cup dry roasted peanuts 1 teaspoon sesame seeds, or to taste
Nutrition Info
- 913.5 caloriescarbohydrate: 36.2 gcholesterol: 142.4 mgfat: 64.4 gfiber: 6.9 gprotein: 50.7 gsaturatedFat: 12.7 gservingSize: -sodium: 2351.2 mgsugar: 11.3 gtransFat: : -unsaturatedFat: : -
Directions Chongqing Chicken
Directions
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Mix cooking sherry, soy sauce, cornstarch, salt and pepper for the marinade in a bowl. Add chicken pieces and set aside to marinate.
Combine chicken stock, chile paste, soy sauce, balsamic vinegar, sugar, and cornstarch for the sauce in a bowl. Stir until well combined, add sesame seeds, and set aside.
Heat 1 tablespoon oil in a skillet over medium heat. Add chile peppers and cook until they turn dark red, 1 to 2 minutes. Remove from skillet and set aside.
Add remaining 2 tablespoons oil to the skillet and fry chicken pieces until lightly browned, about 5 minutes. Add cracked pepper, ginger, garlic, salt, white parts of scallions, and peanuts. Fry an additional 1 to 2 minutes. Add reserved chiles and sauce. Cook and stir until mixture has thickened or desired consistency is reached, about 5 minutes. Garnish with additional sesame seeds and green parts of scallions.