Both my husband and I love spicy food, if we don’t have spicy food once in a while, it feels like something is missing. When we refill our ‘spicy energy’, Chongqing style dish “Diced Chicken with Chili Pepper” is always near the top of the list.
Diced Chicken with Chili Pepper
350g chicken leg meat
1 spring onion
10g dry chili pepper
5g prickly ashes
2 tbsp cooking wine
2 tbsp light soy sauce
1 tsp sugar
1 tsp salt
- Cut the spring onion into 7-8 sections, the ginger into shreds. Cut the chicken leg meat into 2cm X 2cm cubes. Place in a bowl, add light soy sauce, 1 tbsp of cooking wine, 1/2 tsp of salt, half of both spring onion and ginger, mix well to season for 15 minutes.
- Lightly roll the chicken cubes in cornflour. Heat up a wok with oil over strong heat, when the oil is hot, put the chicken in to deep-fry. When the chicken turns golden brown in color, take it out and drain the oil.
- Put 1 tbsp of oil in the wok, heat up over strong heat, add the remaining spring onion and ginger, dry chili pepper and prickly ash, stir-fry until you get a nice smell. Put the deep-fried chicken in, add sugar, the remaining salt and cooking wine, stir-fry for about 3 minutes.
Tip: Just a very thin layer of cornflour on the chicken is enough, or you can also deep-fry the chicken directly.