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Chongqing Spicy Chicken (La Zi Ji)


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  • Author: sara
  • Total Time: 35 minutes
  • Yield: 4 servings

Description

Chongqing Spicy Chicken, or La Zi Ji, is a bold and fiery Sichuan dish featuring crispy chicken stir-fried with an abundance of dried chili peppers and Sichuan peppercorns. This authentic recipe delivers the perfect mala flavor—spicy, numbing, and incredibly flavorful. Perfect for spice lovers craving restaurant-quality Sichuan cuisine at home!


Ingredients

  • 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

1. Marinate the Chicken

  • In a bowl, mix chicken with Shaoxing wine and soy sauce. Marinate for 10–15 minutes.

2. Coat the Chicken

  • In a ziplock bag, mix cornstarch, cayenne pepper, ground Sichuan peppercorns, and salt.
  • Add marinated chicken, seal, and shake to coat evenly.

3. Cook the Chicken

  • Heat oil in a wok over medium-high heat.
  • Add chicken in a single layer and sear for 2 minutes without stirring.
  • Stir-fry for 5–7 minutes until crispy and golden. Remove and set aside.

4. Stir-Fry the Aromatics

  • In the same wok, toast whole Sichuan peppercorns over medium-low heat for 1–2 minutes.
  • Add garlic and ginger, stir-fry for another minute.

5. Add Chilies & Combine

  • Stir in dried chilies and cook for 1–2 minutes.
  • Return cooked chicken to wok, add sugar, and mix well. Stir-fry for 2 more minutes.

6. Finish & Serve

  • Add chopped green onion whites and cilantro (if using), then toss to combine.
  • Transfer to a plate, garnish with sesame seeds and green onion greens. Serve hot.

Notes

  • Spice Level: Adjust chili and Sichuan peppercorn amounts to preference.
  • Extra Crispy: Double-fry the chicken for an ultra-crispy texture.
  • Vegetarian Option: Substitute chicken with crispy tofu or mushrooms.
  • Serving Suggestion: Best enjoyed with steamed rice or stir-fried vegetables.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dinner, Main Course
  • Method: Stir-Fry
  • Cuisine: Chinese (Sichuan)

Nutrition

  • Calories: ~350 kcal per serving