This Chongqing Spicy Chicken recipe comes to you from the Yangtze River, kindly provided by the chefs from Victoria Cruises. It is one of the most popular Sichuan dishes, known for its fiery personality. This recipe consists of little nuggets of chicken that have been fried to a crisp, then stir fried with copious amounts of chilli and mouth numbing Sichuan peppercorns.


The combination of crunchy juicy chicken and mind numbingly hot chilli heat is enough to make your eyes water and break into a cold sweat, but its sure worth the temporary pain as the taste is unbelievable!

If you’re not the chilli type just simply add less Chilli. By the way, it goes down really well with an ice cold Tsingtao beer. Kambei!

Main Ingredients for ChongQing Spicy Chicken:

500g Chicken Thigh Fillets, diced into small cubes
½ Teaspoon Sichuan Peppercorn (find this at your local Chinese store)
Dried Red Chilli, bruised (as much as you can handle)
Fresh Green Chilli, chopped (as much as you can handle)
2 – 3 Shallots, or half of a small onion, diced
Small Knob of Ginger
3 cloves of garlic
2 Teaspoon Salt
1 Tablespoon Shaoxing rice wine / cooking wine
1 Tablespoon Light soy sauce
Vegetable Oil
1 Teaspoon Sugar to taste
Cut the chicken into small pieces.
Sprinkle the light soy sauce, salt, on the chicken. Then mix the chicken breast in the cooking wine and let it stand for about 30 minutes. When the oil in the wok is hot, add in the shallots, ginger and garlic and stir-fry briefly. Then add in the marinated chicken in the wok and stir-fry over high heat. Add in the dried red chilli, green chilli and Sichuan peppercorn. Stir-fry until fragrant. Add salt and white granulated sugar to taste. Serve with freshly cooked steamed rice.
Serves 4