Name: Chongqing Spicy Chicken (La Zi Ji) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Sichuan
Ingredients: 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; 1/4 cup cornstarch; 1 tsp cayenne pepper powder; 1 tsp ground Sichuan peppercorns; 3/4 tsp salt; 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

Introduction

Chongqing Spicy Chicken, also known as La Zi Ji, is a fiery and flavorful dish from Sichuan cuisine. It features crispy, bite-sized chicken pieces stir-fried with a generous amount of dried chilies and Sichuan peppercorns for a bold, numbing heat. This recipe is perfect for those who enjoy authentic, spicy Chinese food.

A white plate filled with several pieces of golden-brown fried chicken, each piece coated in a thick, glossy, dark red sauce that looks sticky and spicy. The chicken is garnished with chopped green fresh mint leaves and scattered chopped light brown peanuts, adding texture and color contrast. The sauce pools slightly at the bottom of the plate, enhancing the rich, vibrant look of the dish, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

1/4 cup cornstarch

1 tsp cayenne pepper powder

1 tsp ground Sichuan peppercorns

3/4 tsp salt

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

Step 1: 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.

Step 2: In a ziplock bag, mix together cornstarch, cayenne pepper powder, ground Sichuan peppercorns, and salt thoroughly.

Step 3: 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.

Step 4: Heat 1/4 to 1/3 cup peanut or vegetable oil in a wok over medium-high heat until hot but not smoking.

Step 5: Add the coated chicken pieces in a single layer and sear without stirring for 2 minutes to develop a crispy crust.

Step 6: 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.

Step 7: In the same wok, reduce heat to medium-low. Add whole Sichuan peppercorns and toast for 1–2 minutes until fragrant.

Step 8: Add thinly sliced garlic and minced ginger to the wok and stir-fry for 1 minute until aromatic.

Step 9: Stir in the dried red Sichuan chili peppers, cooking them for 1–2 minutes to release their smoky heat into the oil.

Step 10: 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.

Step 11: Incorporate the white parts of the chopped green onions and chopped cilantro if using. Toss well to combine all ingredients.

Step 12: 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.

Tips & Variations

Adjust the amount of dried chili peppers to control the level of heat to your preference.

Use peanut oil for a more authentic flavor and higher smoke point, but vegetable oil works well too.

For extra crunch, double fry the chicken pieces by frying them once until just cooked, resting briefly, then frying again until golden and crispy.

Omit cilantro if you don’t enjoy its flavor or replace with fresh basil for a different aromatic touch.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but thighs are preferred for their juiciness and richer flavor. If using breasts, be careful not to overcook as they can dry out faster.

Where can I find Sichuan peppercorns and dried red chili peppers?

These ingredients are available at most Asian grocery stores or online. If unavailable, substitute with a blend of black peppercorns and crushed red pepper flakes, though the unique numbing effect and flavor will differ.