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
Scale
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
