Chongqing Spicy Chicken (La Zi Ji) Recipe

If you’re a fan of bold flavors that excite your palate and leave you craving more, then the Chongqing Spicy Chicken (La Zi Ji) Recipe is an absolute must-try. This fiery Sichuan classic delivers crispy, juicy chicken bites tossed with tongue-tingling dried chilies and the unmistakable numbing sensation of Sichuan peppercorns. Every bite bursts with layers of heat, aroma, and crunch, showcasing why this dish is a beloved street food staple and a showstopper at any dinner table. With its vibrant red chilies and deeply savory notes, Chongqing Spicy Chicken (La Zi Ji) Recipe invites you to experience authentic Chinese spice at its best.

Ingredients You’ll Need

Gathering the right ingredients is surprisingly straightforward, but each one plays a pivotal role in crafting the iconic texture, taste, and color of Chongqing Spicy Chicken (La Zi Ji) Recipe. From juicy thighs marinated to perfection to the star dried chilies that bring heat and crunch, these essentials are what give the dish its magical balance of spicy, numbing, and savory elements.

• 1 lb boneless, skinless chicken thighs: Dark meat keeps the chicken tender and juicy under that crispy coating.
• 1 tbsp Shaoxing rice wine: Adds depth and a slight sweetness that brightens the marinade.
• 1 tbsp light soy sauce: For savory umami and color enhancement.
• 1/4 cup cornstarch: Creates that irresistible crispy crust when fried.
• 1 tsp cayenne pepper powder: Infuses subtle heat right in the coating mix.
• 1 tsp ground Sichuan peppercorns: Essential for that signature numbing sensation.
• 3/4 tsp salt: Balances all the flavors perfectly.
• 1/4 to 1/3 cup peanut or vegetable oil: For frying and stir-frying the chicken to golden perfection.
• 2 tsp whole Sichuan peppercorns: Toasted for aromatic depth during stir-fry.
• 5 cloves garlic, thinly sliced: Adds pungent aroma that complements the spice.
• 1 thumb-sized piece ginger, minced: Fresh zing that brightens the dish.
• 1 cup dried red Sichuan chili peppers: The fiery backbone — whole or halved, adjust for preferred heat.
• 1 tsp sugar: Balances the intense spice with a touch of sweetness.
• 4 green onions (white and green parts separated and chopped): Provides pungent crunch and fresh garnish color.
• 1 cup fresh cilantro (optional): Adds herbaceous brightness if you love that fresh finish.
• 1 tbsp toasted sesame seeds, plus extra for garnish: Offers nutty bursts and visual appeal.

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

Step 1: Marinate the Chicken

Start by tossing your cubed chicken thighs with Shaoxing rice wine and light soy sauce in a bowl. Letting this marinate for 10 to 15 minutes helps the meat soak up that savory, slightly sweet base flavor, tenderizing it while setting the stage for the bold coating that follows.

Step 2: Prepare the Coating Mix

In a sealed bag, combine cornstarch with cayenne pepper, ground Sichuan peppercorns, and salt. This mixture is the secret weapon that not only crisps the chicken to a perfect golden finish but also infuses it with heat and the iconic numbing spice so signature to this dish.

Step 3: Coat the Chicken

Add the marinated chicken pieces into the bag, seal it tightly, and shake vigorously until each piece wears an even, spicy coating. This ensures every bite is wrapped in a crispy layer that encases the juicy chicken beneath.

Step 4: Heat the Oil and Fry the Chicken

Warm your peanut or vegetable oil in a wok over medium-high heat. Once hot, lay the chicken in a single layer without stirring for about 2 minutes to develop a proper sear. Then stir-fry for an additional 5 to 7 minutes until the chicken is beautifully crispy and golden. Remove and set aside to prepare the aromatics.

Step 5: Toast the Peppercorns and Aromatics

In the same wok, toast the whole Sichuan peppercorns over medium-low heat for 1 to 2 minutes until fragrant. Add the sliced garlic and minced ginger, stir-frying briefly to build those aromatic layers that define this dish’s fragrance.

Step 6: Stir-Fry the Chilies

Stir in the dried red Sichuan chilies and cook for another 1 to 2 minutes, allowing their oils to infuse into the wok and awaken their smoky, intense spice without burning.

Step 7: Reintroduce the Chicken and Finish

Return the crispy chicken pieces to the wok. Sprinkle in the sugar to counterbalance the heat, then toss in the white parts of green onions and chopped cilantro if using. Stir everything together for 2 more minutes so the flavors meld beautifully.

Step 8: Garnish and Serve

Transfer the spicy chicken to a serving plate and finish by sprinkling toasted sesame seeds and the green parts of the green onions atop. Serve piping hot to enjoy the full impact of the crackling chili heat and fragrant peppercorn numbness.

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

Garnishes

Simple but impactful garnishes like toasted sesame seeds and fresh green onions add visual contrast and nutty flavor that enhances the dish’s boldness. A sprinkle of fresh cilantro can brighten the plate beautifully for those who enjoy a touch of herbal freshness.

Side Dishes

This Chongqing Spicy Chicken (La Zi Ji) Recipe shines when paired with easy, cooling sides such as steamed jasmine rice, crunchy cucumber salad, or a refreshing bowl of cold noodles. These sides help balance the intense heat and create a well-rounded meal everyone at the table will love.

Creative Ways to Present

For a fun twist, serve the chicken in a big rustic wooden bowl lined with lettuce or banana leaves, allowing guests to pick pieces while soaking up the fiery chilies. Alternatively, presenting it family-style with small dipping bowls of cooling yogurt or sesame sauce can create an interactive, festive dining experience.

Make Ahead and Storage

Storing Leftovers

After cooling completely, place any leftovers in an airtight container and refrigerate. The flavors will deepen overnight, making the dish even more intriguing the next day. Consume within 2 to 3 days for the best taste and texture.

Freezing

While you can freeze the cooked chicken, the crispy coating may soften on thawing. For best results, freeze the chicken separately from any garnishes in a tightly sealed container for up to 1 month. Thaw overnight in the refrigerator before reheating.

Reheating

To revive that crispy texture, reheat leftover Chongqing Spicy Chicken (La Zi Ji) Recipe in a hot skillet or oven rather than the microwave. This keeps the exterior crunchy while warming the chicken evenly. Avoid overheating to prevent drying out.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast, but thighs are recommended for their juiciness and flavor, which hold up better when fried and coated.

How spicy is the Chongqing Spicy Chicken (La Zi Ji) Recipe?

This dish is known for its bold spiciness and numbing heat from Sichuan peppercorns, but you can adjust the amount of dried chilies and cayenne pepper to suit your tolerance.

Where can I buy Sichuan peppercorns and dried red chilies?

These ingredients are commonly available at Asian grocery stores or online. Look for fresh, fragrant peppercorns to maximize flavor.

Is peanut oil necessary for this recipe?

Peanut oil is preferred because of its high smoke point and slightly nutty flavor, but vegetable or canola oil can be used as alternatives.

Can I make this dish vegetarian or vegan?

While this recipe is traditionally chicken-based, you can experiment with firm tofu or seitan, adjusting cooking times to achieve a crispy exterior.

Final Thoughts

There’s something truly irresistible about making and sharing Chongqing Spicy Chicken (La Zi Ji) Recipe at home. The combination of crispy, juicy chicken with those electrifying heat and numbing spices creates an unforgettable dish that’s perfect for any spice lover craving a taste of authentic Sichuan cuisine. I can’t wait for you to try this recipe and experience all the vibrant flavors that come with it. Happy cooking!

Chongqing Spicy Chicken (La Zi Ji) Recipe

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3.8 from 54 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Chongqing Spicy Chicken (La Zi Ji) is a classic Sichuan dish featuring crispy, bite-sized chicken thigh pieces stir-fried with an aromatic blend of dried red chili peppers, Sichuan peppercorns, ginger, and garlic. This fiery and flavorful dish perfectly balances numbing spice and intense heat, garnished with toasted sesame seeds and fresh green onions for a deliciously addictive experience.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Marinate Chicken: In a bowl, combine the cubed chicken thighs with Shaoxing rice wine and light soy sauce. Mix well and let it marinate for 10 to 15 minutes to enhance flavor and tenderize the meat.
2. Prepare Coating Mix: In a ziplock bag, combine cornstarch, cayenne pepper powder, ground Sichuan peppercorns, and salt, evenly distributing the spices.
3. Coat Chicken: Add the marinated chicken pieces into the ziplock bag, seal tightly, and shake vigorously to evenly coat all pieces with the spicy cornstarch mixture.
4. Heat Oil: Heat 1/4 to 1/3 cup peanut oil in a wok over medium-high heat until hot and shimmering, ready for stir-frying.
5. Sear Chicken: Place the coated chicken pieces in the wok in a single layer and sear without stirring for 2 minutes to develop a crispy crust.
6. Stir-Fry Chicken: Continue stir-frying the chicken for 5 to 7 minutes until pieces are crispy and golden brown. Remove the chicken from the wok and set aside.
7. Toast Sichuan Peppercorns: In the same wok over medium-low heat, toast the whole Sichuan peppercorns for 1 to 2 minutes until fragrant, releasing their unique numbing aroma.
8. Add Aromatics: Add sliced garlic and minced ginger to the wok and stir-fry for 1 minute, allowing the flavors to meld.
9. Cook Chilies: Stir in the dried red Sichuan chili peppers and cook for 1 to 2 minutes, infusing the oil with intense heat.
10. Combine Chicken & Season: Return the cooked chicken to the wok, sprinkle with sugar, and mix well. Stir-fry for an additional 2 minutes so the chicken absorbs the spicy, aromatic sauce.
11. Add Fresh Ingredients: Toss in the chopped white parts of the green onions and cilantro (if using) to add freshness and brightness to the dish.
12. Garnish & Serve: Transfer the spicy chicken to a serving plate, garnish generously with toasted sesame seeds and the green parts of the green onions. Serve hot for a fiery and flavorful meal.

Notes

• Adjust the quantity of dried chili peppers to control the heat level.
• Using boneless, skinless chicken thighs helps keep the meat juicy and flavorful.
• Shao Xing rice wine can be substituted with dry sherry if unavailable.
• Peanut oil is preferred for its high smoke point and mild flavor but vegetable oil works as well.
• For a milder version, reduce the amount of cayenne pepper and dried chilies.
• Fresh cilantro is optional but adds a nice herbal contrast to the spicy dish.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stir-frying
• Cuisine: Sichuan, Chinese