Chongqing Chicken

Similar to Kung Pao Chicken, especially if you add peanuts. You can control the spiciness of this dish by the number of chile peppers you add--I like it spicy so I add more.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 914 Calories

Ingredients

• 1 tablespoon white sugar
• 2 teaspoons cornstarch
• 1 teaspoon cornstarch
• 1 tablespoon balsamic vinegar
• 1 tablespoon soy sauce
• 2 teaspoons grated fresh ginger
• 1 tablespoon cooking sherry
• 2 cloves garlic, pressed
• 1 teaspoon sesame seeds
• 1 teaspoon sesame seeds, or to taste
• 3 tablespoons oil, divided
• 1 pound boneless chicken thighs, cut into bite-sized pieces
• 1 tablespoon garlic chile paste
• 1 teaspoon freshly cracked pepper
• 2 scallions, sliced, white and green parts separated
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt
• 0.5 teaspoon salt
• 0.5 cup chicken stock
• 0.5 cup dry roasted peanuts
• 0.5 cup dried red chile peppers

Recipe Instructions

Step 1

Mix cooking sherry, soy sauce, cornstarch, salt and pepper for the marinade in a bowl. Add chicken pieces and set aside to marinate.

Step 2

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.

Step 3

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.

Step 4

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.