If you are craving a dish that bursts with bold, fiery flavors and an addictive crunch, then the Spicy Chongqing Chicken (La Zi Ji) Recipe is your next kitchen adventure. This iconic Sichuan street food is a dazzling display of vibrant red chilies, tongue-tingling Sichuan peppercorns, and tender chicken perfectly fried to golden crispness. Every bite delivers a harmonious mix of heat, numbing spice, and savory depth that keeps you reaching for more. It’s an unforgettable pleasure that captures the soul of Chongqing’s fiery cuisine in your own home.
Ingredients You’ll Need
The magic of this dish comes together from a handful of essential ingredients that marry beautifully to create those signature textures and flavors. Each component plays a crucial role — from the marinade that tenderizes the chicken, to the unique spices that ignite your palate and the simple garnishes that add freshness and crunch.
- Boneless, skinless chicken thighs (1 lb): These provide juicy, tender meat that stays moist through frying.
- Shaoxing rice wine (1 tbsp): Adds depth and subtle sweetness, helping the marinade penetrate the chicken.
- Light soy sauce (1 tbsp): Brings umami and a touch of saltiness into the marinade.
- Cornstarch (1/4 cup): Creates a crispy coating that locks in moisture and adds delightful crunch.
- Cayenne pepper powder (1 tsp): Kicks up the spiciness and complements the chilies.
- Ground Sichuan peppercorns (1 tsp): Offers that famous numbing sensation crucial to authentic Sichuan flavor.
- Salt (3/4 tsp): Balances all the tastes perfectly.
- Peanut or vegetable oil (1/4 to 1/3 cup): For frying and stir-frying, delivers the crispy texture and toasts spices beautifully.
- Whole Sichuan peppercorns (2 tsp): Toasting these releases their aroma and numbing essence during cooking.
- Garlic (5 cloves): Thinly sliced to infuse the dish with its pungent warmth.
- Ginger (thumb-sized piece): Minced to add brightness and a bit of zing.
- Dried red Sichuan chili peppers (1 cup): These fiery gems define the dish’s bold heat and vibrant color.
- Sugar (1 tsp): Balances the heat and brings out the savory notes.
- Green onions (4): Whites enhance cooking flavors, greens add a fresh garnish.
- Fresh cilantro (1 cup, optional): Adds a refreshing herbaceous contrast.
- Toasted sesame seeds (1 tbsp plus extra): Sprinkle on top to add delightful nuttiness and texture.
How to Make Spicy Chongqing Chicken (La Zi Ji) Recipe
Step 1: Marinate the Chicken
Start by mixing your cubed chicken thighs with Shaoxing rice wine and light soy sauce in a bowl. Let it marinate for 10 to 15 minutes. This simple step unlocks flavor and tenderness while preparing your chicken to absorb that classic Sichuan savoriness.
Step 2: Prepare the Coating
In a ziplock bag, combine cornstarch with cayenne pepper, ground Sichuan peppercorns, and salt. This blend ensures each bite is bursting with spice and perfectly crispy crust. Toss the marinated chicken in the bag, sealing it and shaking vigorously until each piece is evenly coated in this irresistible spicy mix.
Step 3: Fry the Chicken
Heat your oil in a wok over medium-high heat. Add the chicken in one even layer and sear for 2 minutes without stirring—this creates the essential crispy base. After that, stir-fry for 5 to 7 minutes until the chicken turns golden and crunchy on all sides. Remove the chicken and set it aside to keep it crisp.
Step 4: Toast the Spice Base
Using the same wok, toast the whole Sichuan peppercorns over medium-low heat for 1 to 2 minutes. This step releases their fragrant numbing oils. Then add your garlic and ginger, stirring for another minute until aromatic. Stir in the dried red chilies and let them cook for an additional 1 to 2 minutes, deepening the heat and vibrant color.
Step 5: Combine and Finish
Return your cooked chicken to the wok. Add a teaspoon of sugar to balance the spice, and stir-fry everything together for 2 more minutes so the ingredients blend perfectly. Toss in the chopped white parts of the green onions and fresh cilantro if you’re using it. Mix well, then transfer to a serving plate.
Step 6: Garnish and Serve
Sprinkle the dish generously with toasted sesame seeds and scatter the green onion greens across the top. Serve immediately to enjoy your Spicy Chongqing Chicken (La Zi Ji) Recipe at its crispiest and most flavorful.
How to Serve Spicy Chongqing Chicken (La Zi Ji) Recipe
Garnishes
To enhance the dish’s already fantastic texture and flavors, add extra toasted sesame seeds and freshly chopped green onions. These simple touches bring a crisp freshness and a mild aromatic pop that contrast beautifully with the intense spiciness, making every bite more vibrant and rewarding.
Side Dishes
This chicken pairs wonderfully with a cool cucumber salad or a bowl of steamed jasmine rice to offset the heat. A simple stir-fried vegetable like bok choy or garlic green beans adds a refreshing crunch and helps balance the meal without competing with the bold flavors of the chicken.
Creative Ways to Present
For a fun twist, serve your Spicy Chongqing Chicken in individual small bowls or on a platter with crisp lettuce leaves to wrap the chicken pieces. This allows guests to enjoy a handheld experience and a refreshing coolness to balance the fiery kick. Drizzle some chili oil on the side for those who want to dial the heat up even further.
Make Ahead and Storage
Storing Leftovers
Leftover Spicy Chongqing Chicken tastes great the next day when stored properly. Place it in an airtight container and refrigerate for up to two days. The chicken retains much of its crispiness and flavor, though the coating softens slightly.
Freezing
You can freeze this dish, but be aware that the texture will change somewhat. Freeze in a sealed container for up to one month. Thaw overnight in the refrigerator before reheating to maintain the best flavor.
Reheating
To reheat, use a skillet over medium heat to crisp up the chicken again, stirring gently to avoid burning the chilies or peppercorns. Avoid the microwave if you want to keep that signature crisp texture intact. A quick stir-fry refreshes the flavors beautifully.
FAQs
Can I use chicken breast instead of thighs?
Yes, but chicken thighs are preferred for their juiciness and flavor. Breast meat tends to dry out more easily during frying, so if using breast, be sure to monitor cooking times closely to avoid overcooking.
How spicy is the Spicy Chongqing Chicken (La Zi Ji) Recipe?
This dish is quite spicy and numbing due to the combination of dried Sichuan chilies and peppercorns. However, you can adjust the amount of chili peppers to suit your heat tolerance without sacrificing the classic flavor.
What if I can’t find Sichuan peppercorns?
While they are key to authentic flavor, you can substitute with a mix of black pepper and a small pinch of ground coriander for a different but pleasant experience. Look for Sichuan peppercorns online or at Asian markets for the true numbing sensation.
Can this dish be made gluten-free?
Absolutely. Substitute the light soy sauce with tamari or a gluten-free soy sauce alternative, and ensure your cornstarch is pure. This way, the dish remains flavorful without gluten concerns.
Is peanut oil necessary for frying?
Not required but recommended because of its high smoke point and subtle flavor that complements the spicy components. You can also use vegetable or canola oil if preferred.
Final Thoughts
There is something truly joyful about making and sharing the Spicy Chongqing Chicken (La Zi Ji) Recipe at home. Its layers of spice, heat, crunch, and freshness come together in a dish that never fails to impress with every fiery bite. Grab the ingredients, gather your loved ones, and dive into this addictive taste of Sichuan cuisine that will brighten your dinner table and your mood.
Print
Spicy Chongqing Chicken (La Zi Ji) Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Sichuan, Chinese
Description
Chongqing Spicy Chicken (La Zi Ji) is a classic Sichuan dish featuring crispy, spicy fried chicken cubes stir-fried with an abundance of dried chili peppers and fragrant Sichuan peppercorns. This bold and fiery recipe perfectly balances heat and numbing spices, creating an addictive flavor experience that’s quick to prepare and ideal 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 the chicken: In a bowl, combine the chicken pieces with Shaoxing rice wine and light soy sauce. Mix well and allow the chicken to marinate for 10 to 15 minutes to infuse flavor.
- Prepare the coating mix: In a ziplock bag, combine cornstarch, cayenne pepper powder, ground Sichuan peppercorns, and salt. Mix the dry ingredients thoroughly.
- Coat the chicken: Add the marinated chicken pieces into the ziplock bag with the coating mix. Seal the bag and shake vigorously to evenly coat each piece with the spicy cornstarch mixture.
- Heat the oil: In a wok or deep skillet, heat 1/4 to 1/3 cup peanut (or vegetable) oil over medium-high heat until shimmering and hot enough for frying.
- Initial sear: Add the coated chicken pieces to the wok in a single layer. Let them sear undisturbed for 2 minutes to develop a crispy crust.
- Stir-fry the chicken: Continue stir-frying the chicken for 5 to 7 minutes, turning occasionally, until the pieces are golden brown and crispy on all sides. Remove the chicken from the wok and set aside.
- Toast Sichuan peppercorns: In the same wok, reduce heat to medium-low and toast the whole Sichuan peppercorns for 1 to 2 minutes until fragrant. Be careful not to burn them.
- Add aromatics: Add the thinly sliced garlic and minced ginger to the wok. Stir-fry for about 1 minute until aromatic.
- Cook dried chilies: Stir in the dried red Sichuan chili peppers and cook for 1 to 2 minutes to release their flavor into the oil.
- Combine chicken and spices: Return the cooked chicken to the wok. Add 1 teaspoon sugar and mix thoroughly to combine all the flavors. Stir-fry for an additional 2 minutes to heat through.
- Add fresh ingredients: Stir in the chopped white parts of the green onions and cilantro if using. Toss everything together to blend flavors.
- Garnish and serve: Transfer the spicy chicken to a serving plate. Garnish with toasted sesame seeds and the green parts of the green onions. Serve hot and enjoy immediately.
Notes
- You can adjust the level of spiciness by varying the amount of dried Sichuan chili peppers used.
- Using chicken thighs ensures juicier and more flavorful meat compared to chicken breasts.
- When toasting Sichuan peppercorns, watch carefully to prevent burning and impart an optimal numbing aroma.
- Serve this dish with plain steamed rice to balance the intense heat.
- For a gluten-free version, ensure soy sauce is gluten-free or substitute with tamari.
