An explosion of heat, crunch, and tongue-tingling spice—Chongqing Fried Chicken is a bold and fiery Sichuan-style dish that delivers deep flavor and addictive texture in every bite. With crisp golden chicken, searing dried chilies, and the signature numbing sensation of Szechuan peppercorns, this dish is not for the faint of heart. Yet for those who crave bold flavors and textural contrast, it’s a thrilling ride from the first bite to the last.
Ingredient Breakdown
At the heart of this dish is boneless chicken thigh, chosen for its rich flavor and juicy texture. Unlike leaner cuts, thigh meat remains succulent even after frying, making it ideal for high-heat cooking. The marinade—a simple blend of Shaoxing wine, soy sauce, and salt—infuses the meat with savory depth and helps tenderize it before it ever hits the oil.
The heat comes in two waves: a sharp, fiery blast from the dried chilies and a fragrant, tingling numbing effect from crushed Szechuan peppercorns. When used together, they create a mouthfeel that is distinctly Sichuan—intensely warming yet balanced. Garlic, ginger, and spring onions build the aromatic foundation, adding sharpness and sweetness that lift the dish.
The crisp coating is achieved with a blend of rice flour and cornstarch, which fries to a light, shattering texture. Neutral oil ensures a clean, non-competing flavor and serves as the perfect medium to extract and carry the spice and aromatics throughout the dish.
Step-by-Step Preparation Guide
To begin, cube the chicken thighs into uniform, bite-sized pieces, allowing each morsel to cook evenly and absorb the marinade fully. The Shaoxing rice wine and soy sauce work together to deepen the umami while the salt starts the tenderizing process. Allow the chicken to rest in this marinade while you prepare the remaining elements.
Next, peel and finely chop the garlic and ginger. Slice the spring onions, dividing the green and white portions for different stages of cooking. Trim the dried chilies into short segments and discard the seeds to manage the heat level. Use a mortar and pestle to gently crush the Szechuan peppercorns—this releases their oils and intensifies their distinctive aroma.
In a shallow bowl, mix rice flour and cornstarch with a pinch of salt. This combination yields a beautifully crisp crust that stays light and non-greasy. Dredge the marinated chicken in the flour mixture just before frying to ensure it adheres well.
Heat a generous amount of neutral oil in a deep pan or wok to 180°C (350–375°F). Fry the chicken in small batches to maintain the oil temperature and prevent sogginess. Cook until golden and crisp—about 5 to 7 minutes per batch—then transfer to a wire rack to drain and preserve that crunch.
In a separate wok or large frying pan, heat 1 to 2 tablespoons of fresh oil over medium heat. Sauté the garlic, ginger, and the white part of the spring onions until fragrant. Add the dried chili pieces and stir-fry briefly, watching carefully so they toast but don’t burn.
Reintroduce the fried chicken to the pan, along with the green spring onions and the crushed Szechuan peppercorns. Stir-fry briskly to coat every piece of chicken with the spice and aromatics. The dish is done once everything is hot, fragrant, and evenly coated. Serve immediately with an extra sprinkle of green onions for a fresh finish.
Recipe Tips
Use chicken thigh for maximum flavor and moisture:
It withstands high heat without drying out and provides a tender, juicy texture.
Keep chilies dry and oil hot for best crisping:
Moisture in the chilies can cause spattering or sogginess. A consistent oil temperature ensures even browning.
Grind Szechuan peppercorns fresh for aromatic intensity:
Pre-ground spices lose their potency; crushing them right before use delivers the best flavor.
Double fry for extra crunch if preferred:
Let the first fry rest, then flash-fry again to enhance crispness and texture.
Prep all ingredients before heating the wok to prevent burning:
The cooking process moves quickly, so having everything ready ensures smooth execution and prevents overcooking.
What to Serve With This Recipe
Pair this fiery dish with steamed jasmine rice or fragrant egg fried rice—both absorb the heat and provide a mild counterbalance. A smashed cucumber salad dressed with vinegar and sesame oil adds cooling crunch and freshness.
Chilled sesame noodles or cold soba offer a textural contrast and subtle nuttiness that complements the boldness of the chicken. For greens, opt for something simple and stir-fried like bok choy or Chinese broccoli, lightly seasoned to keep the spotlight on the main event.
Creative Variations
For a leaner take, chicken breast can be substituted, though it won’t be quite as juicy. Add toasted peanuts or cashews for an extra layer of crunch and richness. A drizzle of chili oil or a spoonful of fermented black beans introduces an umami depth that enhances the flavor profile further.
If you’re serving this as an appetizer or finger food, consider plating it in lettuce cups with a squeeze of lime for a fresh, snackable twist.
Frequently Asked Questions
Can I reduce the spice level without losing flavor?
Yes—use fewer chilies and skip the seeds, but retain the peppercorns for their unique aroma.
Is it possible to air fry or oven bake the chicken?
You can try air frying with a light oil spray for crispness, though the texture won’t fully match deep frying. Oven baking is less ideal due to the light coating.
How do I store and reheat leftovers without losing crispiness?
Store in an airtight container in the fridge. Reheat in a hot oven or air fryer to restore the crust. Avoid microwaving.
Can I prepare any components in advance for easier cooking?
Yes—marinate the chicken and chop all aromatics in advance. Keep each component refrigerated until ready to cook.
Spicy, crispy, and irresistibly fragrant, Chongqing Fried Chicken is a show-stopping dish that brings the unmistakable heat and complexity of Sichuan cuisine straight to your table. It’s a dynamic blend of textures and sensations—fiery, numbing, savory, and satisfying. Whether for a weekend feast or a bold midweek treat, this dish never fails to impress.
Ingredients
Neutral oil, for deep-frying and stir-frying
2 tablespoons light soy sauce
2 tablespoons Shaoxing rice wine
500 g chicken thigh fillet
20 g rice flour
20 g cornstarch
Pinch of salt
4 garlic cloves
6 cm piece of fresh ginger
5 spring onions
2 tablespoons Szechuan peppercorns
50 g dried chili peppers
Instructions
Begin by cutting the chicken thigh fillet into small cubes, approximately 1×1 cm in size. Transfer the chicken to a bowl and toss it with the Shaoxing rice wine, light soy sauce, and a generous pinch of salt. Let the meat marinate while you prep the aromatics and spices.
Finely chop the garlic and ginger. Slice the spring onions thinly, separating the white and green parts. Using kitchen scissors or a sharp knife, snip the dried chili peppers into 1 cm segments and remove their seeds. Exercise caution, as the dried chilies may scatter. Lightly crush the Szechuan peppercorns using a mortar and pestle until aromatic.
In a deep saucepan or wok, heat neutral oil to 180°C (350–375°F). In a shallow bowl, mix the rice flour with cornstarch and season with a little salt. Dredge the marinated chicken pieces in this dry mixture, making sure they are thoroughly coated. Carefully lower the coated chicken into the hot oil and deep-fry in batches for 5 to 7 minutes, or until the pieces are golden and fully cooked. Transfer them to a wire rack to drain excess oil.
In a clean wok or large frying pan, heat 1 to 2 tablespoons of neutral oil over medium heat. Sauté the chopped garlic, ginger, and white parts of the spring onion for about one minute, allowing their aromas to bloom. Add the chopped dried chilies and stir-fry for 30 to 60 seconds, stirring constantly to prevent scorching.
Return the crispy chicken to the pan, followed by the green part of the spring onions and the crushed Szechuan peppercorns. Stir-fry briskly for another minute to blend the flavors. Taste and add more salt if needed. Serve immediately, garnished with the remaining fresh green onions.
Chongqing Fried Chicken Recipe
Ingredients
- Neutral oil for deep-frying and stir-frying
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing rice wine
- 500 g chicken thigh fillet
- 20 g rice flour
- 20 g cornstarch
- Pinch of salt
- 4 garlic cloves
- 6 cm piece of fresh ginger
- 5 spring onions
- 2 tablespoons Szechuan peppercorns
- 50 g dried chili peppers
Instructions
- Begin by cutting the chicken thigh fillet into small cubes, approximately 1×1 cm in size. Transfer the chicken to a bowl and toss it with the Shaoxing rice wine, light soy sauce, and a generous pinch of salt. Let the meat marinate while you prep the aromatics and spices.
- Finely chop the garlic and ginger. Slice the spring onions thinly, separating the white and green parts. Using kitchen scissors or a sharp knife, snip the dried chili peppers into 1 cm segments and remove their seeds. Exercise caution, as the dried chilies may scatter. Lightly crush the Szechuan peppercorns using a mortar and pestle until aromatic.
- In a deep saucepan or wok, heat neutral oil to 180°C (350–375°F). In a shallow bowl, mix the rice flour with cornstarch and season with a little salt. Dredge the marinated chicken pieces in this dry mixture, making sure they are thoroughly coated. Carefully lower the coated chicken into the hot oil and deep-fry in batches for 5 to 7 minutes, or until the pieces are golden and fully cooked. Transfer them to a wire rack to drain excess oil.
- In a clean wok or large frying pan, heat 1 to 2 tablespoons of neutral oil over medium heat. Sauté the chopped garlic, ginger, and white parts of the spring onion for about one minute, allowing their aromas to bloom. Add the chopped dried chilies and stir-fry for 30 to 60 seconds, stirring constantly to prevent scorching.
- Return the crispy chicken to the pan, followed by the green part of the spring onions and the crushed Szechuan peppercorns. Stir-fry briskly for another minute to blend the flavors. Taste and add more salt if needed. Serve immediately, garnished with the remaining fresh green onions.
