Description
Chongqing Spicy Chicken (La Zi Ji) is a classic Sichuan dish known for its vibrant spiciness and bold flavors. This stir-fried delight features tender, bite-sized chicken pieces marinated and coated in a spicy cornstarch mixture, then cooked with an abundance of dried chili peppers, Sichuan peppercorns, garlic, and ginger. Garnished with fresh green onions, cilantro, and toasted sesame seeds, it offers a perfect balance of heat, aroma, and texture that is irresistible for lovers of spicy Chinese cuisine.
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 cubes with Shaoxing rice wine and light soy sauce. Mix well and let the chicken marinate for 10 to 15 minutes to absorb the flavors.
- Prepare the Coating Mix: In a ziplock bag, mix together cornstarch, cayenne pepper powder, ground Sichuan peppercorns, and salt thoroughly to create the spicy coating mixture.
- 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 blend.
- Heat the Oil: Pour the peanut or vegetable oil into a wok and heat it over medium-high heat until hot enough for frying.
- Sear the Chicken: Add the coated chicken pieces in a single layer to the hot oil. Let them sear undisturbed for about 2 minutes to develop a crispy outer layer.
- Fry Until Golden: Stir-fry the chicken for an additional 5 to 7 minutes until the pieces are evenly crispy and golden brown. Then remove the chicken from the wok and set aside.
- Toast Sichuan Peppercorns: In the same wok, reduce heat to medium-low and dry-toast the whole Sichuan peppercorns for 1 to 2 minutes to release their aroma.
- Sauté Aromatics: Add the sliced garlic and minced ginger to the toasted peppercorns and stir-fry for about 1 minute until fragrant.
- Add Dried Chilies: Stir in the dried red Sichuan chili peppers and cook for 1 to 2 minutes, allowing them to impart their spicy flavor to the oil.
- Combine Chicken and Flavorings: Return the cooked chicken to the wok, add the sugar, and mix thoroughly. Stir-fry everything together for 2 more minutes to allow the flavors to meld.
- Add Fresh Herbs: Toss in the chopped white parts of the green onions and the cilantro if using, mixing them well into the chicken and chili mixture.
- 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 immediately while hot for the best flavor and texture.
Notes
- You can adjust the amount of dried chili peppers to control the heat level to your preference.
- Using chicken thighs keeps the meat tender and juicy compared to chicken breasts.
- Shoaxing rice wine adds a subtle depth, but dry sherry is a good substitute.
- Ensure oil is hot enough before frying to get a crispy finish without absorbing excess oil.
- Wear gloves when handling dried chilies to avoid skin irritation.
- For a less spicy version, remove some or all of the dried chili peppers from the recipe.
