chongqing spicy crispy chicken

A classic Chinese style dish that tastes just as good as what you’d get at a restaurant!



  • 1 pound of chicken thighs (with Skin)
  • 2 tablespoons shaoxing wine
  • 1 tablespoon light soy sauce
  • 1 teaspoon kosher salt
  • Skin from 3 chicken thighs (or an equivalent amount from another part of the chicken), cut into 1-inch squares
  • 3 tablespoons cornstarch
  • 1 tablespoon Sichuan chili flakes (seeds from the whole chili peppers)
  • 1 tablespoon Sichuan peppercorn
  • 1 teaspoon seasoned salt
  • 2 tablespoons minced scallion
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 4 to 5 tablespoons chopped Zha Cai (pickled mustard tuber)
  • 1 teaspoon of 1 packet Goya Powdered Chicken Bouillon
  • 1 Serrano pepper
  • 1/4 cup Sichuan dried chili peppers,  whole
  • 2 to 3 tablespoons chili oil with flakes 
  • 1 teaspoon sesame oil
  • Cooked Rice or Vegetables
  • Wok (10-12 inches)
  • Wooden spoon (preferred) 
  • Measuring spoons and cups


  1. Separate the chicken thigh meat from the skin. Proceed to dice the chicken and skin pieces separately.  Place chicken and skin pieces in a medium size bowl. Marinate the chicken and skin with the Shaoxing, salt, and light soy sauce. Set aside.
  2. Heat the wok on high heat and add enough canola or peanut oil to cover the chicken for deep frying, about 1½ cups. When the oil is hot, around 350°, add chicken skin pieces and fry until they are just starting to turn golden. Remove the chicken pieces and drain on a paper towel and let cool for about 3 minutes before completing the next step.
  3. Mix cornstarch and chili flakes (the seeds inside the whole chiles) in a large ziplock or grocery store bag. Add the chicken pieces to bag. Shake the chicken pieces in the cornstarch mixture until they are lightly coated.
  4. Return the wok oil to about 350F and then add the chicken pieces into the hot oil until they are crispy and golden brown, then remove to drain on paper towels. You may have to fry the chicken in batches
  5. Pour off oil to a bowl, clean the wok and return to heat. When hot, add back 3 tablespoons of the frying oil. Heat briefly on medium heat, then add the Sichuan peppercorn, scallion, garlic and ginger and cook until fragrant.Ensure you continue to move the items in the pan around to avoid browning,; lower heat if you need to. Add the zha cai, Goya chicken seasoning, green chili and dried chilies and cook until the chilies are softened and just starting to turn color.
  6. Next, add the chicken and chicken skin, stir-fry to combine, and add the chili oil with flakes—about half oil, half flakes, adding more oil, based on your spice level preferences. Turn off the stovetop heat and stir in sesame oil, Place on a serving platter, over cooked rice or vegetables