Description
Chongqing Spicy Chicken (La Zi Ji) is a fiery Sichuan stir-fry dish featuring crispy bite-sized chicken pieces tossed with a fragrant blend of dried red chili peppers, Sichuan peppercorns, garlic, and ginger. This classic Chinese recipe delivers a perfect balance of numbing spiciness and savory depth, garnished with fresh green onions, cilantro, and toasted sesame seeds for added texture and flavor.
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
- 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 thoroughly.
- Prepare Coating: In a ziplock bag, mix together cornstarch, cayenne pepper powder, ground Sichuan peppercorns, and salt to create an even coating mixture.
- Coat Chicken: Add the marinated chicken pieces to the ziplock bag, seal tightly, and shake vigorously to evenly coat all chicken pieces with the cornstarch blend.
- Heat Oil: Heat 1/4 to 1/3 cup of peanut or vegetable oil in a wok over medium-high heat until hot but not smoking, preparing for frying.
- Sear Chicken: Place the coated chicken pieces in a single layer in the hot oil. Let them sear without stirring for 2 minutes to develop a crispy crust on one side.
- Stir-Fry Chicken: Continue stir-frying the chicken for an additional 5–7 minutes until the pieces are crispy and golden brown all over. Once cooked, remove the chicken from the wok and set aside.
- Toast Sichuan Peppercorns: Lower the heat to medium-low. Add whole Sichuan peppercorns to the same wok and toast for 1–2 minutes until they release their fragrant aroma.
- Add Aromatics: Stir in the thinly sliced garlic and minced ginger, cooking for 1 minute until the mixture becomes aromatic and flavorful.
- Cook Chilies: Add the dried red Sichuan chili peppers to the wok and stir-fry for 1–2 minutes. This releases their smoky heat into the oil, which forms the dish’s signature flavor base.
- Combine Chicken and Season: Return the crispy chicken pieces to the wok. Sprinkle in the sugar, then toss everything together thoroughly to marry all flavors. Stir-fry the mixture for 2 more minutes.
- Add Fresh Ingredients: Mix in the white parts of the chopped green onions and the chopped cilantro if using. Toss well to combine all ingredients evenly.
- 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 to enjoy the best flavor and texture.
Notes
- Adjust the amount of dried red chili peppers and cayenne powder to control the heat level according to your preference.
- Using chicken thighs helps keep the meat tender and juicy compared to breast meat.
- Sichuan peppercorns provide the characteristic numbing spice; don’t skip or substitute if you want the authentic flavor.
- Make sure oil is sufficiently hot before frying to achieve a crispy texture.
- You can omit cilantro if you’re not a fan or need to accommodate dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Sichuan, Chinese
Keywords: Chongqing Spicy Chicken, La Zi Ji, Sichuan chicken recipe, spicy chicken stir-fry, Chinese fried chicken, Sichuan cuisine
