Description
Chongqing Spicy Chicken (La Zi Ji) is a fiery and flavorful dish from Sichuan cuisine, featuring crispy fried chicken cubes coated with a vibrant blend of chili peppers and Sichuan peppercorns. This stir-fried dish is known for its bold heat and numbing spice, balanced with aromatic garlic, ginger, and a sprinkle of fresh cilantro and sesame seeds, perfect for spice lovers looking for an authentic Sichuan experience.
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, mix the chicken cubes with Shaoxing rice wine and light soy sauce. Let it marinate for 10–15 minutes to absorb the flavors.
- Prepare the Coating Mix: In a ziplock bag, combine cornstarch, cayenne pepper powder, ground Sichuan peppercorns, and salt thoroughly.
- Coat the Chicken: Add the marinated chicken to the ziplock bag, seal it tightly, and shake well to ensure each piece is evenly coated with the spicy cornstarch mixture.
- Heat the Oil: Warm the peanut or vegetable oil in a wok over medium-high heat until shimmering and ready for frying.
- Sear the Chicken: Place the coated chicken in a single layer in the hot oil and sear undisturbed for 2 minutes to develop a crispy crust.
- Fry Until Golden: Stir-fry the chicken for an additional 5–7 minutes until the pieces are golden, crispy, and cooked through. 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 1–2 minutes to release their aroma.
- Stir-Fry Aromatics: Add thinly sliced garlic and minced ginger to the wok and stir-fry for about one minute until fragrant.
- Add Dried Chilies: Incorporate the dried red Sichuan chili peppers and cook for 1–2 minutes, allowing them to impart their smoky heat into the oil.
- Combine Chicken and Spice: Return the crispy chicken to the wok, sprinkle in sugar, and mix everything well. Stir-fry together for 2 more minutes, ensuring the chicken is fully coated and flavorful.
- Add Fresh Ingredients: Toss in the chopped white parts of the green onions and chopped cilantro if using, stirring to combine evenly.
- Garnish and Serve: Transfer the dish to a serving plate, garnish with toasted sesame seeds and the green parts of the green onions. Serve hot and enjoy the bold flavors.
Notes
- Adjust the amount of dried chili peppers to control the spiciness according to your preference.
- Using chicken thighs rather than breast helps maintain juiciness and tenderness.
- Sichuan peppercorns provide a unique numbing spice; do not substitute with other peppercorns for authentic flavor.
- If you don’t have Shaoxing rice wine, dry sherry is a suitable alternative.
- This dish is best enjoyed immediately to retain the crispiness of the chicken.
