Guizhou Ciba Chile Chicken
贵州辣子鸡 · sichuan cuisine · Guizhou
Guizhou spicy chicken is cooked with ciba chile paste, a pounded fresh-chile preparation that gives the dish deep heat and body. Fried chicken and potatoes are braised with beer, aromatics, and fermented rice lees until richly seasoned.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Key failure points
- If The oil foams violently or spills toward the rim.: Turn off the heat if needed, let the foam settle, and resume with dry chicken in smaller batches.
- If The chile paste smells bitter and sticks in black patches.: Discard burned paste, lower the heat, and restart with enough oil to keep it moving.
Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (6 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- 13
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- 752.4
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Bone-in chicken带骨鸡肉
47.03 oz — cut into bite-size pieces and patted dry
Beer啤酒
1.41 cup
0.71 oz — sliced
Chili pepper糍粑辣椒
11.76 oz
2.0 stalk — cut into short lengths
1.33 piece
garlic大蒜
2.35 oz — peeled and left whole
potato土豆
11.76 oz — cut into thick batons
Canola oil菜籽油
2.82 cup — for frying; strain and reserve excess
0.06 cup
1.18 oz — finely chopped if coarse
0.12 oz
1.18 oz
Techniques you'll use
- Deep-frying ↗
Cook food fully submerged in hot oil for crisp crust and moist interior.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
Heat the oil in a deep wok to about 175 C. Fry the potato batons until golden at the edges, then remove and drain.
✅ Done when: The potatoes are pale gold outside and nearly tender inside.
Watch out: Dry the potatoes thoroughly before they enter the oil.
Return the oil to temperature. Fry the chicken with half of the ginger and the Sichuan peppercorns until bubbling subsides, the oil clears, and the thickest pieces reach 74 C. Remove and drain.
✅ Done when: The chicken is golden, the oil is no longer cloudy, and the center reaches 74 C.
Watch out: Fry in batches and keep the pot no more than half full of oil.
If The oil foams violently or spills toward the rim.:
Turn off the heat if needed, let the foam settle, and resume with dry chicken in smaller batches.
Carefully remove about one-third of the oil for another use. Over medium heat, stir-fry the ciba chile paste, doubanjiang, and remaining ginger until the oil turns red.
✅ Done when: The chile paste is aromatic and has released a deep red oil.
Watch out: Stir continuously because the thick chile paste scorches easily.
If The chile paste smells bitter and sticks in black patches.:
Discard burned paste, lower the heat, and restart with enough oil to keep it moving.
- 4
Step 415 min
Medium heatReturn the chicken and toss until every piece is coated. Add the dark soy sauce, beer, and bay leaves, cover, and maintain a steady simmer.
✅ Done when: The chicken is evenly colored and the liquid simmers around it.
Watch out: Stir every few minutes so chile paste does not stick to the bottom.
- 5
Step 520 min
Medium heatAdd the fried potatoes and whole garlic cloves. Cover and braise until the potatoes and chicken are tender.
✅ Done when: A knife enters the potato easily and the chicken loosens from the bone.
Watch out: Add hot water if the pan becomes dry before the chicken is tender.
Stir in the fermented rice lees, then add the garlic sprouts and toss just until they wilt. Remove the bay leaves and serve.
✅ Done when: The sauce coats the chicken and the garlic sprouts remain bright.
Watch out: Taste before adding salt because the chile pastes and soy sauce are salty.