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Main course · Chinese

Chongqing Dry-Fried Chicken with Dried Chillies

30 min Serves 4 ~312 kcal/serving ~£7.00 (£1.75/serving) Contains-nutsDairy-free

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 500 g chicken thigh fillets, diced
  • 12 dried red chillies
  • 1 tsp sichuan peppercorns
  • 4 garlic cloves
  • 15 g fresh ginger, sliced
  • 3 spring onions
  • 1 tbsp dark soy sauce
  • 1 tsp caster sugar
  • 1 tbsp chinese rice wine
  • 1 tbsp cornflour
  • 4 tbsp groundnut oil

Nutrition (per serving)

Calories
312 kcal
Protein
25.7 g
Carbohydrate
6.5 g
of which sugars
2.3 g
Fat
19.7 g
of which saturates
3.9 g
Fibre
1.4 g
Salt
0.94 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Toss the diced chicken thigh with the cornflour and chinese rice wine and leave to marinate for 10 minutes.

  2. 2

    Heat the groundnut oil in a wok until hot and fry the chicken in batches for 4 minutes, until golden and cooked through with no pink remaining, then lift out.

  3. 3

    Pour off all but 2 tablespoons of the oil, then fry the dried red chillies and sichuan peppercorns for 30 seconds until fragrant and darkened, taking care not to burn them.

  4. 4

    Add the garlic and fresh ginger and fry for 30 seconds more.

  5. 5

    Return the chicken to the wok with the dark soy sauce and caster sugar, and toss everything together for 2 minutes until well coated.

  6. 6

    Stir in the spring onions, cut into lengths, and toss for 1 minute more.

  7. 7

    Serve hot with steamed rice.

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