If you love bold flavors that light up your taste buds with a perfectly balanced kick, then the Chongqing Spicy Chicken (La Zi Ji) Recipe is definitely calling your name. This fiery Sichuan classic brings together crispy, tender chicken cubes tossed in a fragrant mix of dried chili peppers and pungent Sichuan peppercorns, creating a dish that delivers a playful numbing heat with every bite. With its crunchy texture, mouthwatering aroma, and vibrant red chili color, this recipe captures the true spirit of spicy Chinese street food that will have you hooked from the very first forkful.
Ingredients You’ll Need
The beauty of this Chongqing Spicy Chicken (La Zi Ji) Recipe lies in its use of straightforward, essential ingredients that each play a vital role in the final flavor and texture. From the juicy marinated chicken to the crispy spicy coating and aromatic peppercorns, every ingredient packs a punch and comes together effortlessly.
- 1 lb boneless, skinless chicken thighs: Choose thighs for juiciness and tenderness when cooked.
- 1 tbsp Shaoxing rice wine: Adds depth and a subtle fragrant sweetness to the marinade.
- 1 tbsp light soy sauce: Provides savory umami and enhances the chicken’s natural flavor.
- 1/4 cup cornstarch: The secret to that irresistible crispy coating.
- 1 tsp cayenne pepper powder: Brings a steady, warming heat without overpowering.
- 1 tsp ground Sichuan peppercorns: Gives you that unmistakable numbing sensation unique to Sichuan dishes.
- 3/4 tsp salt: Balances all the flavors perfectly.
- 1/4 to 1/3 cup peanut or vegetable oil: For frying and delivering that satisfying crunch.
- 2 tsp whole Sichuan peppercorns: Toasted to awaken their aroma for the stir-fry.
- 5 cloves garlic, thinly sliced: Adds sharp pungency and depth.
- 1 thumb-sized piece of ginger, minced: Brings warmth and brightness.
- 1 cup dried red Sichuan chili peppers: The spicy superstar of the dish; use whole or halved to suit your heat preference.
- 1 tsp sugar: Balances the heat with a touch of sweetness.
- 4 green onions, whites and greens separated and chopped: Whites give flavor while greens add fresh garnish.
- 1 cup fresh cilantro (optional): Gives a fresh, herbal contrast to the intense spice.
- 1 tbsp toasted sesame seeds, plus extra for garnish: Adds nutty flavor and a pretty finish.
How to Make Chongqing Spicy Chicken (La Zi Ji) Recipe
Step 1: Marinate the Chicken
Start by mixing your chicken cubes with Shaoxing rice wine and light soy sauce in a bowl. Letting the chicken soak up these flavors for 10 to 15 minutes is key to ensuring each bite is juicy and flavorful from the inside out.
Step 2: Prepare the Coating Mix
In a ziplock bag, combine the cornstarch, cayenne pepper, ground Sichuan peppercorns, and salt. This mix is what gives the chicken that irresistible crispy texture and spicy punch, so make sure it’s well combined.
Step 3: Coat the Chicken
Add the marinated chicken to the ziplock bag, seal it tightly, and give it a good shake to evenly coat every piece. This quick step ensures a beautifully spiced crust when fried.
Step 4: Fry the Chicken Until Crispy
Heat your peanut or vegetable oil in a wok over medium-high heat. Lay the chicken pieces in a single layer and sear them without stirring for about 2 minutes—this helps to form a crunchy base. Then stir-fry for an additional 5 to 7 minutes until each piece is a golden, crispy delight. Once done, remove the chicken and set it aside to keep warm.
Step 5: Toast Aromatics and Chilies
In the same wok, toast the whole Sichuan peppercorns over medium-low heat for 1 to 2 minutes until fragrant. This step wakes up their aroma and flavor. Next, toss in the garlic slices and minced ginger, stir-frying for another minute to meld those flavors beautifully.
Step 6: Infuse with Dried Chilies
Add the dried red Sichuan chili peppers and cook for 1 to 2 minutes. The chilies will soften slightly and release their characteristic smoky, spicy notes, building the dish’s bold foundation.
Step 7: Combine and Final Stir-Fry
Return the crispy chicken to the wok and sprinkle in the sugar to balance the heat. Mix everything thoroughly and stir-fry for 2 more minutes so the chicken soaks in the spicy, aromatic sauce. Toss in the green onion whites and cilantro if you’re using it, then stir just enough to blend their freshness.
Step 8: Garnish and Serve
Transfer your spicy chicken to a serving plate and finish by sprinkling toasted sesame seeds and the green parts of the green onions on top. Serve hot for the best experience!
How to Serve Chongqing Spicy Chicken (La Zi Ji) Recipe
Garnishes
A sprinkle of toasted sesame seeds adds nutty notes and a lovely crunch, while bright green onion greens provide a pop of color and a subtle oniony freshness. For those who enjoy a herbal lift, fresh chopped cilantro gives an extra layer of brightness that balances the heat beautifully.
Side Dishes
This fiery dish pairs wonderfully with steamed jasmine rice or simple garlic fried rice to soak up the spicy sauce. Light vegetable sides like stir-fried bok choy or cucumber salad can also provide cooling contrast, making the entire meal feel balanced and harmonious.
Creative Ways to Present
For a fun twist, serve the Chongqing Spicy Chicken (La Zi Ji) Recipe in individual lettuce cups or alongside slices of toasted baguette to mop up the amazing sauce. You can also pile it over noodles for a spicy, crunchy upgrade that’s perfect for sharing at casual dinners or gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Chongqing Spicy Chicken keeps well in an airtight container in the refrigerator for up to 2 days. The crispy coating will soften over time, but the flavors remain vibrant, so storing it promptly is important for the best taste.
Freezing
While this recipe is best enjoyed fresh for maximum crunch, you can freeze cooked chicken pieces in a sealed container for up to 1 month. Keep in mind the texture may slightly change upon thawing, but the bold flavors will still shine through.
Reheating
To bring back some of the original crispiness, reheat the chicken in a hot skillet with a small splash of oil over medium-high heat. Avoid microwaving if possible, as it will make the coating soggy and diminish that signature crunch you love.
FAQs
What part of the chicken is best for this recipe?
Boneless, skinless chicken thighs are ideal because they stay juicy and tender during frying, unlike chicken breasts which can dry out more easily.
Can I adjust the spiciness of the Chongqing Spicy Chicken (La Zi Ji) Recipe?
Absolutely! The amount of dried chili peppers and cayenne powder can be reduced or increased to suit your personal heat tolerance. Removing some seeds from the dried chilies can also tone down the spice.
What if I can’t find Sichuan peppercorns?
Sichuan peppercorns are key to the dish’s unique numbing heat, but if unavailable, you can substitute with a pinch of black pepper and a dash of ground coriander for a mild approximation, though it won’t replicate the exact flavor.
Is this recipe gluten-free?
To make it gluten-free, simply use tamari or a certified gluten-free soy sauce instead of light soy sauce and double-check your other ingredients for any hidden gluten sources.
Can I use chicken breasts instead of thighs?
You can, but chicken breasts tend to be leaner and can dry out during frying. If you choose breasts, marinate a little longer and avoid overcooking to keep them moist.
Final Thoughts
This Chongqing Spicy Chicken (La Zi Ji) Recipe is a fiery yet addictive dish that’s perfect for anyone craving authentic Sichuan flavors at home. Its combination of bold spices, crispy chicken, and mouth-tingling peppercorns delivers a sensational experience that’s surprisingly simple to prepare. Give it a try—you’ll likely find it becoming a fast favorite in your meal rotation, just like it is in mine.
Print
Chongqing Spicy Chicken (La Zi Ji) Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Sichuan, Chinese
Description
Chongqing Spicy Chicken (La Zi Ji) is a vibrant and fiery Sichuan dish featuring crispy, marinated chicken bites stir-fried with whole dried red chilies, Sichuan peppercorns, garlic, and ginger. This recipe delivers a unique balance of numbing spice and deep flavors, perfect for spice lovers craving authentic Chinese street food 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
- Marinate the Chicken: In a bowl, mix the cubed chicken thighs with Shaoxing rice wine and light soy sauce. Allow the chicken to marinate for 10 to 15 minutes to infuse flavor.
- Prepare the Coating Mix: In a ziplock bag, combine cornstarch, cayenne pepper powder, ground Sichuan peppercorns, and salt thoroughly to create an even coating blend.
- Coat the Chicken: Add the marinated chicken pieces into the ziplock bag with the coating mix. Seal the bag and shake vigorously until all chicken pieces are evenly coated with the spicy cornstarch mixture.
- Heat the Oil: In a wok or large skillet, heat 1/4 to 1/3 cup peanut oil over medium-high heat until hot and shimmering, suitable for stir-frying.
- Sear the Chicken: Place the coated chicken pieces in a single layer in the wok without stirring for 2 minutes to develop a crispy crust on one side.
- Stir-Fry the Chicken: Stir-fry the chicken continuously for 5 to 7 minutes, allowing it to become golden brown and crispy all over. Once cooked, 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 to 2 minutes until fragrant, being careful not to burn them.
- Add Aromatics: Add sliced garlic and minced ginger to the toasted peppercorns and stir-fry for another minute to release their aromas.
- Cook Dried Chilies: Stir in the dried red Sichuan chilies and cook for 1 to 2 minutes, allowing their fragrance and slight smokiness to infuse the oil.
- Combine Chicken and Season: Return the cooked chicken to the wok, sprinkle in 1 teaspoon of sugar, and toss everything together thoroughly. Stir-fry for an additional 2 minutes to marry the flavors.
- Add Fresh Herbs and Onions: Add the white parts of the chopped green onions and cilantro if using. Toss to combine evenly, warming the fresh herbs slightly without wilting completely.
- Garnish and Serve: Transfer the spicy chicken to a serving plate. Garnish liberally with toasted sesame seeds and the green parts of the chopped green onions. Serve immediately while hot and crispy.
Notes
- Adjust the amount of dried chili peppers according to your heat tolerance for a milder or spicier dish.
- Using boneless, skinless chicken thighs instead of breast ensures juicier and more flavorful meat.
- Sichuan peppercorns provide a unique numbing sensation; do not skip them for authentic flavor.
- Peanut oil is recommended for its high smoke point and neutral flavor, but you can substitute vegetable oil if necessary.
- Serve with steamed rice to balance the intense spices and flavors.
- For a gluten-free version, use gluten-free soy sauce.
