Chongqing Spicy Chicken Pot – Fiery, Crispy, and Utterly Addictive

Buckle up, spice lovers. This Chongqing Spicy Chicken Pot is not your average “mildly spicy” weeknight dinner. It’s bold, fragrant, and unapologetically numbing, thanks to Sichuan peppercorns and dried chili peppers that create a signature tingling sensation. It’s that kind of dish that makes your taste buds dance while your nose runs—and you still go in for another bite.

Why This Recipe Works

• Perfect Balance of Heat and Flavor: The combination of Sichuan peppercorns and dried red chilies delivers both numbing and spicy sensations without overwhelming the palate.
• Crispy Chicken Perfection: Cornstarch coating locks in moisture, creating a golden crust that stays crunchy even after being tossed in sauce.
• Layered Aromatics: Garlic, ginger, and scallions infuse the oil with fragrance, ensuring every bite tastes like authentic Chongqing street food.
• Control Your Fire: You can easily adjust the spice level by varying the chili and peppercorn ratios.
• Restaurant-Level Flavor at Home: This recipe brings the smoky, dry-fried style of Chongqing chicken straight to your kitchen, no wok skills required.

Ingredients

• 1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• ¼ cup cornstarch
• 1 tsp salt
• ½ tsp white pepper
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 2 cups dried red chilies, whole
• 2 tbsp Sichuan peppercorns
• 6 cloves garlic, thinly sliced
• 2 tbsp ginger, thinly sliced
• 3 scallions, cut into 2-inch sections
• 1 tbsp chili bean paste (doubanjiang)
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• ¼ cup vegetable oil (for frying, plus 2 tbsp for stir-fry)

Equipment Needed

• Wok or large deep skillet
• Spider strainer or slotted spoon
• Large mixing bowl
• Paper towels
• Measuring cups and spoons
• Tongs or chopsticks

Instructions

Step 1: Marinate the Chicken

In a large bowl, toss the chicken pieces with soy sauce, Shaoxing wine, salt, and white pepper. Let it sit for at least 15 minutes at room temperature. This quick marination gives the meat time to absorb flavor and tenderize slightly. Then, dust the chicken evenly with cornstarch to create a light coating. The cornstarch is what gives you that crackly texture once fried—think “crispy outside, juicy inside” magic.

Step 2: Fry the Chicken to Golden Goodness

Heat ¼ cup of vegetable oil in a wok over medium-high heat (about 350°F). Add the chicken in batches so the pieces don’t crowd the pan. Fry each batch for 4–5 minutes until the exterior turns golden brown and crisp. A key tip here: use a spider strainer to lift the chicken out and drain on paper towels. Never rush this step; patience rewards you with crunch that won’t sog out later.

Step 3: Infuse the Oil with Aromatics

Pour off most of the frying oil, leaving about 2 tablespoons in the wok. Over medium heat, add garlic, ginger, and scallions. Stir for 30 seconds until fragrant—don’t let them burn! This fragrant oil forms the base of your sauce. Tip: if you love a smoky edge, tilt your wok slightly so the aromatics fry deeper in one corner, creating that irresistible “wok hei” aroma.

Step 4: Turn Up the Heat—Literally

Add the dried red chilies and Sichuan peppercorns to the wok. Stir-fry for 1–2 minutes until they darken slightly and release a heady, numbing fragrance. Be careful—burned chilies turn bitter fast, so keep the flame medium. You should hear a steady crackle, not a frantic sizzle. This is the soul of Chongqing flavor, so treat it with reverence (and maybe open a window).

Step 5: Sauce It Up

Push the aromatics and chilies to one side, then add the chili bean paste. Stir-fry for about 30 seconds to wake up its deep, fermented aroma. Add light soy sauce, dark soy sauce, and sugar. Stir well to combine everything into a glossy, red sauce. You’ll know it’s perfect when the oil turns beautifully scarlet and aromatic enough to make your neighbors jealous.

Step 6: Combine and Toss Like a Pro

Add the fried chicken back into the wok and toss thoroughly for 2–3 minutes. Every piece should be evenly coated with that spicy, fragrant sauce. This is where the magic happens—the crisp chicken meets the sizzling spice oil, creating the signature dry-fried texture of Chongqing cuisine. Tip: if you want to keep the crust extra crisp, don’t cover the wok or add water at this stage.

Step 7: Final Touch and Serve

Sprinkle the remaining scallion pieces over the chicken and give everything a final toss. Turn off the heat and transfer to a serving plate. The dish should gleam with red oil, peppercorns, and chilies. Serve it hot, preferably with a bowl of steamed jasmine rice to balance the fire.

Tips and Tricks

The beauty of Chongqing Spicy Chicken Pot lies in its bold simplicity. Here are a few pro tips to elevate your game:

• Choose the Right Chicken: Boneless thighs work best—they’re juicy and flavorful. Breasts can dry out easily, so if you must use them, reduce frying time slightly.
• Control the Spice Level: Don’t be intimidated by the mountain of chilies. Most are for aroma, not direct heat. You can even use mild dried chilies and reduce the peppercorns if you’re new to Sichuan cuisine.
• Mind Your Oil Temperature: Too hot, and your chicken burns before cooking through. Too cold, and it absorbs oil. Keep it steady around 350°F for consistent crispiness.
• Don’t Eat All the Chilies: They’re decorative and aromatic but not meant to be chewed by the handful. Unless, of course, you enjoy thrilling levels of pain.
• Reheat Like a Pro: If you have leftovers, reheat in a hot skillet without a lid to revive the crisp texture. Avoid the microwave—it’ll turn your glorious chicken soggy.
• Optional Add-ins: Toss in roasted peanuts or cashews for crunch, or a few celery slices for contrast. These small tweaks make it more personalized and visually stunning.

Recipe Variations

• Kung Pao Twist: Add diced bell peppers and peanuts for a slightly saucier, sweet-and-spicy hybrid.
• Hot Pot Style: Add a splash of chicken broth and tofu skin for a spicier, wetter version reminiscent of Sichuan hot pot.
• Vegetarian Version: Replace chicken with crispy fried tofu cubes or king oyster mushrooms—they soak up the chili oil beautifully.
• Extra Fragrant: Add a cinnamon stick or star anise during the oil infusion step for deeper aroma.
• American Fusion: Try serving the spicy chicken in lettuce wraps or over garlic noodles for a modern twist that still packs heat.

Frequently Asked Questions

Q1: Can I make this dish less spicy but still flavorful?
Absolutely. Reduce the number of dried chilies by half and keep the peppercorns for their citrusy aroma. You’ll still get the signature numbing spice without needing a glass of milk nearby. You can also add a splash of honey at the end to mellow the heat without losing the flavor.

Q2: What if I don’t have a wok?
No problem! A large cast-iron skillet or deep sauté pan works perfectly. The key is high heat and enough surface area for the chicken to fry evenly. You won’t get quite the same “wok hei” smokiness, but the flavor will still be phenomenal.

Q3: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. To reheat, toss it in a hot pan for 3–4 minutes until crisp again. Avoid microwaving—it kills the texture. If it seems dry, add a teaspoon of oil while reheating to revive the shine.

Q4: Where can I find Sichuan peppercorns and doubanjiang?
Asian grocery stores usually carry both, or you can easily order them online. Look for “Pixian doubanjiang,” the authentic brand known for its rich, fermented flavor. Don’t substitute with regular chili paste—it won’t taste the same.

Q5: Can I air fry the chicken instead of deep frying?
Yes, preheat your air fryer to 390°F and spray the chicken lightly with oil. Cook for 12–14 minutes, shaking halfway. It won’t be as intensely crispy as deep frying, but it’s a great lighter alternative with solid results.

Summary

This Chongqing Spicy Chicken Pot delivers all the heat, crunch, and numbing thrill of true Sichuan cuisine—right from your own kitchen. It’s a fiery yet balanced dish that rewards you with deep, layered flavors in every bite.

Chongqing Spicy Chicken Pot – Fiery, Crispy, and Utterly Addictive

Recipe by Joseph Hudson

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

300

kcal

Ingredients

• 1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces

• ¼ cup cornstarch

• 1 tsp salt

• ½ tsp white pepper

• 1 tbsp soy sauce

• 1 tbsp Shaoxing wine (or dry sherry)

• 2 cups dried red chilies

• 2 tbsp Sichuan peppercorns

• 6 cloves garlic, thinly sliced

• 2 tbsp ginger, thinly sliced

• 3 scallions, cut into 2-inch sections

• 1 tbsp chili bean paste (doubanjiang)

• 2 tbsp light soy sauce

• 1 tbsp dark soy sauce

• 1 tsp sugar

• ¼ cup vegetable oil (for frying, plus 2 tbsp for stir-fry)

Directions

• Marinate chicken with soy sauce, Shaoxing wine, salt, and pepper. Coat with cornstarch.
• Fry chicken in batches at 350°F until golden brown; drain on paper towels.
• In wok, heat 2 tbsp oil and stir-fry garlic, ginger, and scallions until fragrant.
• Add dried chilies and peppercorns; stir-fry until slightly darkened.
• Stir in doubanjiang, soy sauces, and sugar until sauce turns glossy red.
• Add fried chicken; toss for 2–3 minutes to coat evenly.
• Sprinkle scallions, toss again, and serve hot with steamed rice.

Joseph Hudson

Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.