Chongqing Chicken Like It’s Made in Chongqing
The Truth About Sichuan Food There vs. Here At last I’ve eaten Chongqing Chicken in Chongqing, and not only was it delicious, it was revelatory. This new recipe for the dish is based on the version I had there. It won’t be for everyone—a main ingredient is crispy fried chicken skin!—so I’m not replacing my previous recipe, which I created in 2015 based on memories of Chongqing chicken I had eaten in Chengdu, where it is known as laziji (chicken with chilies). I still like that version, but I want...