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
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, 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.
