Chongqing Chicken
Ingredients
- 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 (Optional)
- 1 teaspoon sesame seeds, or to taste
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Instructions
- 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.
Source
Original recipe: View Original