Spicy Chongqing Chicken (La Zi Ji) Recipe

If you’re craving an explosion of bold flavors wrapped in a crispy, spicy crunch, this Spicy Chongqing Chicken (La Zi Ji) Recipe is exactly what you need. Originating from the vibrant Sichuan cuisine, this dish combines tender chicken bites with fiery dried chilies, that numbing tingle from Sichuan peppercorns, and a perfect balance of savory, slightly sweet notes. Every morsel bursts with such personality that once you try this recipe, it’s bound to become a beloved staple in your kitchen. Trust me, it’s a fiery feast you won’t want to miss!

Ingredients You’ll Need

The magic of this Spicy Chongqing Chicken (La Zi Ji) Recipe lies in its simple yet impactful ingredients. Each one adds depth—whether it’s the aromatic garlic and ginger layering flavor, the crunch from cornstarch coating, or the heat and fragrance of Sichuan peppers lighting up every bite.

• 1 lb boneless, skinless chicken thighs: Juicy and tender, perfect for absorbing all the marinade flavors.
• 1 tbsp Shaoxing rice wine: Adds a subtle sweetness and complexity to the marinade—dry sherry works in a pinch.
• 1 tbsp light soy sauce: Brings savory umami and colors the chicken.
• 1/4 cup cornstarch: Creates a crisp, irresistible coating on the chicken once fried.
• 1 tsp cayenne pepper powder: Provides a fiery kick that wakes up your taste buds instantly.
• 1 tsp ground Sichuan peppercorns: Gives that hallmark numbing sensation unique to Sichuan cuisine.
• 3/4 tsp salt: Essential to balance and enhance all flavors.
• 1/4 to 1/3 cup peanut oil: For deep stir-frying, peanut oil handles the high heat beautifully while lending a light nutty aroma.
• 2 tsp whole Sichuan peppercorns: Toasted to release their fragrant oils for the aromatic stir-fry base.
• 5 cloves garlic, thinly sliced: Adds pungent warmth and layers of aroma.
• 1 thumb-sized ginger, minced: Gives bright, zesty notes to the dish.
• 1 cup dried red Sichuan chili peppers: The star of the show—adjust quantity to scale the heat to your liking.
• 1 tsp sugar: Balances the bold spiciness with a touch of sweetness.
• 4 green onions (white and green parts separated and chopped): Brings fresh sharpness and vibrant color.
• 1 cup fresh cilantro (optional): Offers a fresh contrast to the smoky, spicy chicken.
• 1 tbsp toasted sesame seeds: Sprinkled on top, they add a nutty crunch and visual appeal.

How to Make Spicy Chongqing Chicken (La Zi Ji) Recipe

Step 1: Marinate the Chicken

Start by combining the chicken cubes with Shaoxing rice wine and light soy sauce in a bowl. This simple marinade tenderizes the meat while imparting savory and slightly sweet flavors that are foundational in Sichuan dishes. Let it sit for 10 to 15 minutes to soak up all those delicious notes.

Step 2: Prepare the Coating Mix

In a sealable bag, mix together cornstarch, cayenne pepper powder, ground Sichuan peppercorns, and salt. This mixture will not only coat the chicken for crispiness but also deliver the signature spicy and numbing elements.

Step 3: Coat the Chicken

Add the marinated chicken into the bag, seal it tight, and shake well until all pieces are evenly coated with the spicy cornstarch blend. This step is key for achieving that irresistible crunchy texture in the final dish.

Step 4: Fry the Chicken

Heat your peanut oil in a wok over medium-high heat. When hot, carefully lay chicken pieces in a single layer without crowding. Sear for 2 minutes without stirring to form a golden crust, then stir-fry for 5 to 7 minutes until the chicken is crispy and deeply golden. Remove the chicken and set aside to keep that crunch intact.

Step 5: Flavor the Oil

In the same wok, reduce heat to medium-low and toast the whole Sichuan peppercorns for 1 to 2 minutes to release their fragrant oils. Then add garlic and minced ginger, stir-frying for another minute until fragrant and aromatic.

Step 6: Add the Chilies

Stir in the dried red Sichuan chili peppers, cooking for 1 to 2 minutes. This step infuses the oil with vibrant heat and smoky flavor, creating the intense base that Chongqing chicken is famous for.

Step 7: Combine Chicken and Finish

Return the cooked chicken to the wok, sprinkle in the sugar, and mix well to marry all the flavors. Stir-fry for an additional 2 minutes so every piece is coated in that luscious, spicy mixture.

Step 8: Add Fresh Elements

Finally, toss in the white parts of the green onions and cilantro if using, stirring just to combine. This adds bursts of freshness and a touch of color that brightens the dish.

Step 9: Garnish and Serve

Transfer to a serving plate and finish by scattering toasted sesame seeds and the green parts of the green onions on top. Serve immediately while piping hot to enjoy the perfect crunchy texture and bold aroma.

How to Serve Spicy Chongqing Chicken (La Zi Ji) Recipe

Garnishes

To elevate the presentation and flavor, sprinkle extra toasted sesame seeds and fresh green onion greens. If you love a hint of brightness, a small handful of chopped cilantro on top adds a lovely herbal contrast that complements the fiery spices.

Side Dishes

This dish pairs wonderfully with plain steamed rice or a simple bowl of jasmine rice to balance the heat. For a refreshing side, stir-fried greens like bok choy or Chinese broccoli help cool the palate while rounding out the meal beautifully.

Creative Ways to Present

Try serving the Spicy Chongqing Chicken (La Zi Ji) Recipe in small individual bowls as part of a shared family-style Chinese feast. You can also sprinkle crushed peanuts for extra crunch or offer a side of cooling cucumber salad for contrast. Presentation is all about balancing the boldness with visual appeal and complementary textures.

Make Ahead and Storage

Storing Leftovers

Place any leftover chicken in an airtight container and refrigerate for up to 2 days. The crispiness diminishes but the flavors remain robust and satisfying for a quick snack or meal addition.

Freezing

While it’s best enjoyed fresh, you can freeze cooked chicken wrapped tightly in foil or stored in a freezer-safe bag for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating

To bring back some of the original crunch, reheat the chicken in a hot skillet with a little oil over medium heat rather than microwaving. This method crisps the coating back up while warming the chicken through evenly.

FAQs

What can I substitute for Shaoxing wine?

If Shaoxing rice wine is unavailable, dry sherry or a mild cooking wine makes a suitable substitute. Avoid sweet wines to keep the authentic balance of flavors.

Can I use chicken breast instead of thighs?

Yes, but chicken thighs are preferred for their juiciness and tenderness when fried. Chicken breast can become dry if overcooked, so watch the cooking time carefully.

How spicy is this dish?

This recipe is quite spicy due to the dried red chilies and cayenne pepper, but you can adjust the heat level by reducing the amount of chilies or removing seeds before cooking.

Are Sichuan peppercorns necessary?

Absolutely! They provide the unique numbing sensation that defines Sichuan cuisine and bring a citrusy aroma that’s irreplaceable. If unavailable, you’ll miss a key flavor dimension.

Can I make this dish vegetarian?

While this recipe centers on chicken, you could experiment with tofu or cauliflower, remembering to adjust cooking times. Keep the essential spices and aromatics the same for that signature taste.

Final Thoughts

Making this Spicy Chongqing Chicken (La Zi Ji) Recipe at home is such a rewarding experience—bursting with bold, complex flavors and addictive textures that will brighten any meal. It’s a fiery, crunchy delight that captures the heart of Sichuan cooking, and once you try it, you’ll find yourself reaching for the chilies again and again. Don’t hesitate to share it at your next dinner; your friends will thank you for a delicious spice-packed adventure!

Print