If you’ve ever craved a dish that bursts with intense flavor, tantalizing spice, and addictive crunch, you’re in for a treat with the Chongqing Spicy Chicken (La Zi Ji) Recipe. This classic Sichuan street food favorite perfectly balances fiery dried chilies, the numbing zest of Sichuan peppercorns, and tender, crispy chicken bites that will have your taste buds dancing with joy. Whether you’re a spice enthusiast or eager to explore authentic Chinese flavors, this recipe brings a little Sichuan magic right to your kitchen.
Ingredients You’ll Need
What makes the Chongqing Spicy Chicken (La Zi Ji) Recipe truly special are its straightforward yet essential ingredients, each contributing to the bold flavors and appealing textures that define this dish. From the vibrant spices to the tender chicken, every component plays a crucial role in creating that perfect balance of spicy, numbing, and savory.
- Chicken thighs (1 lb): Juicy and tender, ideal for staying moist during frying and absorbing the marinade.
- Shaoxing rice wine (1 tbsp): Adds a subtle depth and fragrance to the marinade, enhancing the natural flavor of the chicken.
- Light soy sauce (1 tbsp): Provides umami and saltiness to season the chicken perfectly.
- Cornstarch (1/4 cup): Creates that irresistible crispy coating on the chicken once fried.
- Cayenne pepper powder (1 tsp): Boosts the heat level with a clean, sharp spice.
- Ground Sichuan peppercorns (1 tsp): Delivers the signature tingling numbing sensation that makes this dish unforgettable.
- Salt (3/4 tsp): Balances and brings together all the flavors.
- Peanut or vegetable oil (1/4 to 1/3 cup): Perfect for high-heat stir-frying and giving the chicken a golden crust.
- Whole Sichuan peppercorns (2 tsp): Toasted to release fragrance and add aromatic flavor to the oil.
- Garlic (5 cloves, thinly sliced): Provides a pungent aroma that complements the spicy profile.
- Fresh ginger (1 thumb-sized piece, minced): Adds a fresh, zesty punch.
- Dried red Sichuan chili peppers (1 cup): The star fiery element, bringing eye-catching color and intense spice—adjust to taste!
- Sugar (1 tsp): Balances heat with a subtle touch of sweetness.
- Green onions (4 stalks, chopped): The white parts impart freshness during cooking; the green parts dress the dish beautifully.
- Fresh cilantro (1 cup, optional): Adds a herbaceous brightness and a lovely texture contrast.
- Toasted sesame seeds (1 tbsp plus extra for garnish): Nutty crunch that finishes the dish with flair.
How to Make Chongqing Spicy Chicken (La Zi Ji) Recipe
Step 1: Marinate the Chicken
Begin by combining the tender chicken thigh cubes with Shaoxing rice wine and light soy sauce in a bowl. Letting the chicken soak in this marinade for 10 to 15 minutes not only infuses it with fantastic flavor but also helps tenderize the meat so that each bite remains juicy amidst all the spice.
Step 2: Prepare the Coating Mix
While the chicken marinates, mix together the cornstarch, cayenne pepper powder, ground Sichuan peppercorns, and salt in a sealable bag. This combo is the secret to the unbeatable crispiness and kick that makes Chongqing Spicy Chicken so unforgettable.
Step 3: Coat the Chicken
Add the marinated chicken pieces into the bag with the coating mix. Seal it up and shake well until every piece is evenly covered. This coating creates the perfect crust when the chicken hits the hot oil.
Step 4: Fry the Chicken
Heat your oil in a wok over medium-high heat. Lay the chicken out in a single layer, allowing it to sear for about 2 minutes without moving it. This step is key to developing a golden, crispy exterior. Then, stir-fry for an additional 5 to 7 minutes until the chicken is cooked through and crispy all over. Once done, set it aside on a plate.
Step 5: Toast Aromatics and Chilies
Using the same wok, toast the whole Sichuan peppercorns on medium-low heat for 1 to 2 minutes to bring out their intoxicating aroma. Next, add the garlic and minced ginger, stir-frying for one minute to create a fragrant base. Toss in the dried red chilies and cook for another 1 to 2 minutes, releasing their smoky heat into the oil.
Step 6: Combine and Finish
Return the crispy chicken to the wok and sprinkle in the sugar to balance the spice. Toss everything together and stir-fry for two more minutes so the chicken soaks up all those warm, fiery flavors. Finally, stir in the chopped white parts of green onions and cilantro if you’re using it. Give it one last mix, then transfer the chicken to a serving plate.
Step 7: Garnish and Serve
Sprinkle the dish generously with toasted sesame seeds and the green parts of the green onions for a fresh pop of color and crunch. Serve immediately while it’s hot, crispy, and sensationally spicy.
How to Serve Chongqing Spicy Chicken (La Zi Ji) Recipe
Garnishes
Adding fresh green onion tops, a sprinkle of extra toasted sesame seeds, and a handful of chopped fresh cilantro can brighten the bold flavors of the dish. These garnishes also add lovely texture contrasts and vibrant color that make the dish irresistible at first sight.
Side Dishes
Chongqing Spicy Chicken pairs wonderfully with simple steamed jasmine rice, which helps mellow the intense heat and soak up the flavorful oil. A cool cucumber salad or lightly stir-fried greens like bok choy offer refreshing counterpoints, making your meal balanced and thoroughly satisfying.
Creative Ways to Present
If you want to impress your guests or family, try serving the chicken in individual small bowls with plenty of the dried chilies arranged artfully on top. Alternatively, pile it on a large platter and surround with garnishes and side dishes for inviting communal sharing. Another fun idea is to serve it alongside cold beer and crunchy peanuts for an authentic Sichuan street food vibe.
Make Ahead and Storage
Storing Leftovers
Leftover Chongqing Spicy Chicken keeps well in an airtight container in the refrigerator for up to 2 days. The chicken remains flavorful, though the crispiness will mellow over time.
Freezing
While you can freeze the cooked chicken, it’s best to freeze it without the fried dried chilies to preserve their texture and heat level. Store in a freezer-safe container or bag and consume within a month for the best quality.
Reheating
To bring back as much crispiness as possible when reheating, warm the chicken in a hot skillet or oven rather than the microwave. This method refreshes the coating and keeps the dish deliciously crunchy and spicy.
FAQs
Can I use chicken breast instead of thighs?
You can, but chicken thighs tend to stay juicier and offer better flavor for this recipe. If using chicken breasts, be careful not to overcook them, as they dry out faster.
How spicy is the Chongqing Spicy Chicken (La Zi Ji) Recipe?
This dish is known for its bold heat and numbing spice from Sichuan peppercorns. However, you can adjust the amount of dried chilies and cayenne to suit your heat tolerance.
What if I can’t find Sichuan peppercorns?
Sichuan peppercorns are key to authentic flavor, offering that unique numbing sensation. If unavailable, you can omit them, but the dish won’t have the same signature zing.
Is it necessary to use peanut oil?
Peanut oil is preferred for its high smoke point and subtle flavor, but vegetable oil or other neutral oils work well, too.
Can I prepare parts of the recipe ahead of time?
Absolutely! Marinate the chicken and prepare the coating mix ahead to save time. Also, you can chop aromatics and side garnishes in advance for quick assembly.
Final Thoughts
There’s something undeniably captivating about the Chongqing Spicy Chicken (La Zi Ji) Recipe that keeps you reaching for just one more spicy, crispy bite. It’s a dish that shows off the bold flavors and textures that make Sichuan cuisine so beloved worldwide. I encourage you to try this recipe, share it with friends, and watch how quickly it disappears from the plate. Happy cooking and enjoy every fiery, flavorful moment!
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Chongqing Spicy Chicken (La Zi Ji) Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Chongqing Spicy Chicken (La Zi Ji) is a classic Sichuan dish featuring crispy, tender bite-sized chicken pieces coated in a spicy, numbing blend of dried chili peppers and Sichuan peppercorns. This vibrant stir-fried recipe combines bold flavors of garlic, ginger, and aromatic spices to deliver an authentic and fiery experience perfect for spice lovers.
Ingredients
Chicken & Marinade
- 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 tbsp Shaoxing rice wine (or dry sherry)
- 1 tbsp light soy sauce
Coating Mix
- 1/4 cup cornstarch
- 1 tsp cayenne pepper powder
- 1 tsp ground Sichuan peppercorns
- 3/4 tsp salt
For Stir-Frying
- 1/4 to 1/3 cup peanut oil (or vegetable oil)
- 2 tsp whole Sichuan peppercorns
- 5 cloves garlic, thinly sliced
- 1 thumb-sized piece of ginger, minced
- 1 cup dried red Sichuan chili peppers (whole or halved, adjust to taste)
- 1 tsp sugar
- 4 green onions, white and green parts separated and chopped
- 1 cup fresh cilantro, chopped (optional)
- 1 tbsp toasted sesame seeds, plus more for garnish
Instructions
- Marinate Chicken: In a bowl, combine the chicken cubes with Shaoxing rice wine and light soy sauce. Allow the chicken to marinate for 10–15 minutes to absorb the flavors.
- Prepare Coating: In a ziplock bag, mix together cornstarch, cayenne pepper powder, ground Sichuan peppercorns, and salt thoroughly.
- Coat Chicken: Add the marinated chicken pieces to the ziplock bag, seal it tightly, and shake well to ensure an even coating of the cornstarch mixture on all pieces.
- Heat Oil: Heat 1/4 to 1/3 cup peanut or vegetable oil in a wok over medium-high heat until hot but not smoking.
- Sear Chicken: Add the coated chicken pieces in a single layer and sear without stirring for 2 minutes to develop a crispy crust.
- Stir-Fry Chicken: Continue stir-frying the chicken for an additional 5–7 minutes until the pieces are crispy and golden brown all over. Remove from the wok and set aside.
- Toast Sichuan Peppercorns: In the same wok, reduce heat to medium-low. Add whole Sichuan peppercorns and toast for 1–2 minutes until fragrant.
- Add Aromatics: Add thinly sliced garlic and minced ginger to the wok and stir-fry for 1 minute until aromatic.
- Cook Chilies: Stir in the dried red Sichuan chili peppers, cooking them for 1–2 minutes to release their smoky heat into the oil.
- Combine Chicken and Season: Return the cooked chicken pieces to the wok, add sugar, and toss everything together thoroughly. Stir-fry the mixture for 2 more minutes to marry the flavors.
- Add Fresh Ingredients: Incorporate the white parts of the chopped green onions and chopped cilantro if using. Toss well to combine all ingredients.
- Serve: Transfer the spicy chicken to a serving plate. Garnish with toasted sesame seeds and the green parts of the chopped green onions. Serve hot for the best flavor and texture.
Notes
- Adjust the quantity of dried chili peppers to control the spiciness according to your preference.
- Using thigh meat helps keep the chicken juicy and tender after frying.
- Make sure the oil is hot enough before searing the chicken to achieve maximum crispiness.
- If Shaoxing wine is unavailable, dry sherry is a suitable substitute.
- Toasting the whole Sichuan peppercorns releases essential oils that add a signature numbing flavor to the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Sichuan, Chinese
