Dinner · 40 min · chinese

Chongqing Spicy Chicken

A Chinese dinner built around chicken thighs and dried red chiles — on the table in 40 minutes. The macros do the talking: 57g protein, 19g carbs, and 30g fat in every 562-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Chicken thighs
• 1 cup Dried red chiles
• 2 tbsp Sichuan peppercorns
• 0.33 cup Cornstarch
• 1 tbsp Light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp Sugar
• 1 tbsp Sesame seeds
• 3 Scallions
• 1 tbsp Fresh ginger
• 1 cup Peanut oil

Steps

1. Cut the chicken into 1-inch chunks and toss with wine, soy, and cornstarch; rest 15 minutes.
2. Fry the chicken in 350-degree oil 5 minutes until deep golden and crisp; drain. This is fried chicken first, spicy chicken second.
3. Pour off all but 2 tablespoons of oil. Fry the chiles and peppercorns 1 minute until dark red and intensely fragrant — open a window.
4. Return the chicken with the sugar, ginger, and scallions; toss 2 minutes so every piece picks up the chile oil.
5. Serve buried under the chiles with sesame seeds on top. The classic move: hunt for chicken among the chiles, and do not eat the chiles themselves. Probably.

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