Traditionally, Chongqing chefs cook a whole chicken, bones and all. For a different dinner, try this recipe made with boneless, skinless chicken.
This recipe is courtesy of The Mala Project
Marinate chicken pieces in Shaoxing wine and soy sauce while you prepare the other ingredients. Mix potato starch, chili powder, ground Sichuan pepper, and salt in a large sealable bag.
Add the chicken pieces, leaving any accumulated juices behind. Shake the chicken pieces in the potato starch mixture until they are lightly coated. Heat wok on high heat until starting to smoke and add enough canola or vegetable oil to deep-fry the chicken. If your wok or pan is large enough, you can fry it in one batch, but do not overcrowd the chicken. When oil is hot, add the chicken pieces and reduce heat to medium; the frying process should produce a medium bubble. When the chicken pieces appear to be cooked through, remove them from the oil.
Return the oil to a high heat and add back the chicken. This time they should finish frying at a high heat, about 375 degrees F (190 degrees C), with a large, fast bubble. Fry just until the chicken is crispy and golden brown, then remove to drain on a paper towel. Pour off oil, clean wok and return to heat. When wok starts to smoke, add the 4 tablespoons oil. Heat briefly on medium heat, then add the garlic and ginger and cook until softened. Stir-fry vigorously from now on, as you don't want anything to brown. Add the chili flakes and sesame seeds, stirring until lightly toasted, then add the whole chili peppers and Sichuan peppercorns. Stir until fragrant, then add the sugar. Add back the chicken along with the scallions, and stir-fry until well mixed. Plate with chili peppers prominently displayed.