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.
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 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.
- Prepare Coating Mix: In a ziplock bag, combine cornstarch, cayenne pepper powder, ground Sichuan peppercorns, and salt, evenly distributing the spices.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Aromatics: Add sliced garlic and minced ginger to the wok and stir-fry for 1 minute, allowing the flavors to meld.
- Cook Chilies: Stir in the dried red Sichuan chili peppers and cook for 1 to 2 minutes, infusing the oil with intense heat.
- 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.
- 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.
- 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
