所需食材
- 鸡腿肉400g
- 干辣椒100g
- 花椒2汤匙
- 蒜末1汤匙
- 姜末1茶匙
- 生抽1.5汤匙
- 料酒1汤匙
- 淀粉1汤匙
- 白糖½茶匙
- 盐适量
- 食用油（炸用）
食材准备
- 鸡腿肉切1.5cm小块，加生抽、料酒、淀粉、少许盐抓匀腌15分钟
- 干辣椒剪段去籽，花椒备用
烹饪步骤
- 炸鸡：锅中多油烧至七成热（约170℃），放入鸡块中火炸至外皮金黄酥脆（约3-4分钟），捞出控油。油温升高后复炸30秒，让外皮更酥。
- 炒香料：锅中留少许油，放干辣椒和花椒中小火翻炒出香味，加入蒜末、姜末炒香。
- 合炒：倒入炸好的鸡块，加白糖翻炒均匀，让鸡块充分裹上香料。
- 出锅：出锅前大火翻炒30秒，让香气充分融合即可上桌。
小贴士
- 复炸是让鸡块保持酥脆的关键步骤，不能省
- 辣椒的量可以根据个人口味调整，重庆做法辣椒要多到盖过鸡块
Ingredients
- 400g boneless chicken thigh
- 100g dried chilies
- 2 tbsp Sichuan peppercorns
- 1 tbsp minced garlic
- 1 tsp minced ginger
- 1.5 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch
- ½ tsp sugar
- salt
- oil for frying
Preparation
- Cut chicken into 1.5cm pieces, marinate with soy sauce, wine, cornstarch and salt for 15 min
- Cut dried chilies into segments, remove seeds
Steps
- Fry chicken: Heat oil to 170°C, fry chicken pieces until golden and crispy, ~3–4 min. Remove. Raise heat and fry again 30 sec for extra crunch.
- Aromatics: Leave a little oil in the wok. Stir-fry chilies and peppercorns on medium-low until fragrant. Add garlic and ginger.
- Combine: Add the fried chicken, sprinkle sugar, toss until every piece is coated in the spiced oil.
- Finish: High heat 30 sec to fuse the aromas, then serve immediately.
Tips
- The double-fry is the secret to crunch that stays even after tossing with the sauce
- In authentic Chongqing style, there are more chilies than chicken — dial to your heat tolerance
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