Chongqing chilli chicken
Crisp bites of chicken tossed with dried chillies and numbing Sichuan pepper. Fiery, fragrant and very moreish.
- Time45 min
- LevelMedium
- Costabout £4.13 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the chicken with the tamari, sherry and 1 tbsp cornflour. Leave for 15 minutes. Toss the pieces in the 4 tbsp cornflour until lightly coated.
15 min - 2
Heat the rapeseed oil in a wok or deep pan over a medium high heat. Fry the chicken in two batches for 4 minutes each, until golden and cooked through. Lift out onto kitchen paper.
8 min - 3
Pour off all but 2 tbsp of the oil. Add the chillies and Sichuan peppercorns over a low heat. Stir for 1 minute, until the chillies darken slightly and the kitchen smells spicy. Do not let them burn.
1 min - 4
Add the garlic, ginger and spring onions and stir for 30 seconds.
0 min 30 s - 5
Return the chicken to the wok. Turn up the heat and toss for 1 minute so every piece is coated in the spiced oil.
1 min - 6
Finish with the sesame oil and seeds. Serve at once with steamed rice and a green vegetable.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.