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
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 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.
