If you’ve ever craved that electrifying, mouth-numbing magic of Sichuan cuisine, Authentic Chongqing Spicy Chicken is a bucket-list dish you have to try. This crave-worthy recipe balances crispy chicken with tongue-tingling Sichuan peppercorns, aromatic dried red chilies, and just the right touch of savory aromatics. It’s bold, beautifully fiery, and comes together faster than a takeout order—delivering an unforgettable punch of flavor that brings the heart of Chongqing right to your table.

Authentic Chongqing Spicy Chicken Recipe - Recipe Image

Ingredients You’ll Need

Pulling off Authentic Chongqing Spicy Chicken is all about embracing simple, essential ingredients and letting each one shine. Every spice, protein, and aromatic plays a starring role, so don’t skip or swap if you want true flavor and texture in every bite!

Chicken Thighs: Boneless, skinless thighs stay juicy throughout stir-frying and soak up all the bold flavors.
Shaoxing Wine: This classic Chinese rice wine gives the chicken an aromatic, savory depth that’s hard to replicate.
Soy Sauce: A splash of umami helps season the chicken perfectly while keeping it moist.
Salt: Just a bit draws out natural flavors and balances the dish’s spicy character.
Cornstarch: Coating the chicken with cornstarch gives each piece a lovely, light crisp after stir-frying.
Dried Red Chilies: These chilies bring authentic heat and fragrance—halve them and shake out seeds for less fire.
Sichuan Peppercorns: The signature tingling element; their citrusy, numbing effect defines this classic.
Vegetable Oil: A neutral oil allows all the vibrant aromatics to stand out without competing flavors.
Garlic: Fresh, minced cloves infuse the whole dish with irresistible aroma.
Fresh Ginger: Minced ginger brings a peppery brightness that lifts all the other flavors.
Green Onions: Tossed in near the end for color, sweetness, and a gentle bite.
Sugar: Just a teaspoon tempers the heat and rounds out the sauce’s flavor.
Sesame Oil: The final drizzle seals in toasty aroma and rich, nutty flavor you smell as soon as you lift your chopsticks.

How to Make Authentic Chongqing Spicy Chicken

Step 1: Marinate the Chicken

Start by tossing the chicken pieces in a bowl with Shaoxing wine, soy sauce, salt, and cornstarch. This quick marinade works absolute wonders—infusing the chicken with flavor while the cornstarch locks in moisture and creates that tender, crisp exterior you associate with the very best Authentic Chongqing Spicy Chicken. Marinate for about 20–30 minutes; it’s just enough time to pour yourself some tea and get the rest of your ingredients prepped and ready.

Step 2: Stir-Fry the Chicken

Heat up a large wok or skillet over medium-high heat, swirling in the vegetable oil until shimmering. Spread the marinated chicken in a single layer, letting the pieces sear and brown for about 5–6 minutes. Don’t rush—letting them sit for a moment creates golden edges that soak up every bit of the sauce’s flavor.

Step 3: Add the Aroma Makers

Push the chicken to one side of the wok and add the dried red chilies and authentic Sichuan peppercorns to the oil. Stir-fry them for about 30 seconds, until the chilies darken slightly and you catch a whiff of their heady fragrance. Keep an eye out—the aromatics burn quickly, so move fast and breathe in those unmistakable Chongqing spice notes.

Step 4: Finish with Aromatics and Sauce

Add the garlic, ginger, and green onions; the kitchen will fill with gorgeous, layered aromas. Toss everything together for another 1–2 minutes until the aromatics turn golden and the green onions begin to wilt. Sprinkle in the sugar, give it a good toss, and drizzle the sesame oil over at the very end to lock in that signature savory warmth that defines Authentic Chongqing Spicy Chicken.

How to Serve Authentic Chongqing Spicy Chicken

Garnishes

For the best presentation (and a hint more flavor), quickly sprinkle extra chopped green onions or a touch more toasted Sichuan pepper powder right before serving. Some folks even like a subtle handful of lightly roasted sesame seeds on top for extra texture. It’s all about layering aromas and making each bite a little celebration.

Side Dishes

The bold flavors of Authentic Chongqing Spicy Chicken pair beautifully with the simple comfort of steamed white rice, which soaks up the fiery sauce and calms the heat. Stir-fried greens like bok choy or garlic-sauteed Chinese broccoli also make fabulous companions. If you want true Sichuan-style variety, serve with a cool cucumber salad to refresh your palate between bites.

Creative Ways to Present

For an impressive dinner party, serve the chicken on a dramatic platter, surrounding the dish with dried chilies so every guest gets the spicy aroma before the first bite. Make individual bowls with rice on the bottom, chicken piled high, and scatter with vibrant green onions—everyone gets a piece of the action!

Make Ahead and Storage

Storing Leftovers

If you’ve made too much Authentic Chongqing Spicy Chicken (which honestly is never a problem), let leftovers cool to room temperature before sealing them in an airtight container. Stored in the refrigerator, they’ll keep their punchy flavor for up to 3 days—perfect for stir-fry lunch tomorrow!

Freezing

You can freeze portions for longer storage. Once cooled, portion the chicken into freezer-safe containers or bags. Squeeze out excess air and freeze for up to a month. For best results, keep the chilies and peppercorns in the mix, as the flavor continues to develop in the freezer.

Reheating

Warm up leftover Authentic Chongqing Spicy Chicken in a skillet over medium heat, splashing in a spoonful of water to restore its saucy coating. You can also microwave, but always cover the dish to keep the chicken from drying out—just a minute or two is all you need for those flavors to come roaring back to life.

FAQs

How spicy is Authentic Chongqing Spicy Chicken?

It’s known for its fiery, tingly kick, but you control the heat! Keep more chili seeds for extra fire or shake most out for a milder experience—the numbing Sichuan peppercorns give complexity no matter what.

Can I use chicken breast instead of thighs?

Chicken breast works in a pinch, but thighs offer more juiciness and richer flavor. If you go with breast, just be careful not to overcook, and add a tiny splash more oil to keep things moist.

What makes this dish authentically Chongqing?

The heady combination of dried red chilies, Sichuan peppercorns, and Shaoxing wine is what sets Authentic Chongqing Spicy Chicken apart from other spicy stir-fries—each element is essential to evoke that true street-food flavor.

Do I need a wok to cook this dish?

A wok is traditional and helps with quick, even cooking, but a large nonstick skillet will get the job done as well. The secret is cooking over high heat and moving quickly with your ingredients.

Is Authentic Chongqing Spicy Chicken gluten-free?

Not as written, since both Shaoxing wine and soy sauce may contain wheat. For a gluten-free version, use tamari instead of soy sauce and make sure your rice wine is gluten-free (or substitute dry sherry).

Final Thoughts

If you’ve been searching for a dish that’s both blazing with flavor and soul-satisfying to cook, Authentic Chongqing Spicy Chicken might just become your new weeknight favorite. Get ready to surprise yourself—and your lucky dinner guests—with something that tastes even better than takeout!

Authentic Chongqing Spicy Chicken Recipe

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4.6 from 6 reviews

Author: admin
Total Time: 30 minutes plus marinating time
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy the fiery flavors of Chongqing with this Authentic Chongqing Spicy Chicken recipe. Tender chicken, aromatic spices, and a kick of heat create a dish that’s sure to excite your taste buds. Serve it with steamed white rice for a satisfying meal.

Ingredients

Scale

Marinade:

1 1/2 pounds boneless, skinless chicken thighs (cut into 1-inch pieces)
2 tablespoons Shaoxing wine
1 teaspoon soy sauce
1/2 teaspoon salt
1 tablespoon cornstarch

Stir-Fry:

1/2 cup dried red chilies (cut into halves, seeds shaken out for milder heat)
2 tablespoons Sichuan peppercorns
3 tablespoons vegetable oil
4 cloves garlic (minced)
1-inch piece fresh ginger (minced)
3 green onions (cut into 1-inch pieces)
1 teaspoon sugar
1 teaspoon sesame oil

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Instructions

Marinate the Chicken: Combine chicken with Shaoxing wine, soy sauce, salt, and cornstarch. Marinate for 20–30 minutes.
Stir-Fry: Heat oil in a wok, add chicken, stir-fry until golden. Push chicken aside, add chilies and peppercorns, then garlic, ginger, and green onions. Sprinkle with sugar, sesame oil, and serve.