Chongqing Spicy Chicken

A Bit About the Dish

Laziji originated in the Chongqing region (historically tied to Sichuan Province) around the 1980s, particularly near areas like Geleshan, where small free-range chickens were abundant. Local eateries transformed simple ingredients into this now-iconic street food and restaurant staple: crispy deep-fried chicken pieces wok-tossed with a mountain of aromatic dried red chilies, tingling Sichuan peppercorns, and fragrant garlic and ginger. The result is an addictive balance of crunch, heat, and that unique mouth-numbing sensation that makes Sichuan food so legendary.

Unlike milder Chinese chicken dishes, authentic Laziji uses a huge quantity of chilies—not just for heat, but for flavor and aroma. Many versions include peanuts for extra crunch, though they’re optional. This home-friendly adaptation keeps the spirit of the classic while making it approachable for any kitchen.

Prep Time: 20 minutes (plus 20–30 minutes marinating)
Cooking Time: 15–20 minutes
Total Time: About 45–50 minutes
Servings: 4 (as a main with rice)
Approximate Calories per Serving: 480–550 kcal (varies with oil absorption)

Ingredients

For the Chicken and Marinade:

• 1 lb (450g) boneless, skinless chicken thighs, cut into ¾–1 inch bite-sized cubes (thighs stay juicier than breast; bone-in can work if you prefer traditional texture, but debone for ease)
• 2 tablespoons Shaoxing wine (or dry sherry as a substitute)
• 1 tablespoon light soy sauce
• ½ teaspoon salt
• ½ teaspoon ground white pepper
• 2–3 tablespoons cornstarch (for a crispy coating)
• 1 teaspoon neutral oil (optional, helps with coating)

For Deep Frying:

• Vegetable oil, peanut oil, or canola oil (enough to submerge the chicken, about 3–4 cups depending on your wok/pan)

For the Stir-Fry Aromatics (the “Chili Mountain”):

• 2–3 tablespoons whole Sichuan peppercorns (adjust down to 1–1½ tbsp if new to the numbing sensation)
• 20–40 dried red chilies (Chinese facing-heaven or Tianjin chilies work best; cut into ½-inch segments and shake out some seeds for milder heat—authentic versions use a lot!)
• 4–5 garlic cloves, thinly sliced
• 1-inch piece fresh ginger, peeled and thinly sliced or julienned
• 2–3 scallions (green onions), chopped (white parts for cooking, greens for garnish)
• Optional: ⅓–½ cup roasted peanuts (unsalted) for classic crunch

For the Quick Sauce:

• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce (for color and depth)
• 1–2 teaspoons sugar (balances the heat)
• 1 teaspoon sesame oil
• Optional: ½ teaspoon chili oil or ground Sichuan chili flakes for extra kick

Step-by-Step Instructions

1. Marinate the Chicken
   In a large bowl, combine the chicken cubes with Shaoxing wine, light soy sauce, salt, white pepper, cornstarch, and the optional teaspoon of oil. Toss everything thoroughly until the chicken is evenly coated. The cornstarch creates that signature crispy exterior. Cover and let it marinate at room temperature for 20–30 minutes (or up to 1 hour in the fridge). This step infuses flavor and helps the coating stick during frying.
2. Prepare Your Mise en Place
   While the chicken marinates, prep everything else: slice the garlic and ginger, chop the scallions, snip the dried chilies (wear gloves if sensitive), and measure out the peppercorns and sauce ingredients. Have a plate lined with paper towels ready for draining the fried chicken.
3. Deep-Fry the Chicken
   Heat the oil in a wok or deep pot to about 350°F (175°C)—test by dropping in a small piece of chicken; it should sizzle vigorously. Fry the chicken in batches (don’t overcrowd) for 3–5 minutes until golden brown and crispy on the outside, and fully cooked inside (internal temp 165°F/74°C). Remove with a slotted spoon and drain on paper towels. This step gives the dish its addictive crunch.
4. Build the Flavor Base
   Carefully pour off most of the frying oil, leaving about 2–3 tablespoons in the wok. Over medium heat, add the Sichuan peppercorns and toast them for 30–60 seconds until fragrant and slightly smoky (don’t burn them!). Add the dried chili segments, sliced garlic, ginger, and scallion whites. Stir-fry quickly for 30–45 seconds until everything is aromatic and the chilies darken slightly.
5. Combine and Sauce It Up
   Toss the fried chicken back into the wok (and peanuts if using). Give everything a good stir to coat in the aromatic oil. Pour in the sauce ingredients (light soy, dark soy, sugar, sesame oil) and stir-fry for 1–2 minutes more, letting the flavors meld and the sauce lightly coat the chicken. Taste and adjust—if you love extra heat, sprinkle in some chili flakes here.
6. Finish and Serve
   Transfer to a large serving plate (traditionally piled high with chilies visible). Garnish with the chopped green parts of the scallions. Serve immediately while hot and crispy, alongside steamed jasmine rice to balance the intense flavors. The chilies are mostly for flavor—many people push them aside while eating, but nibbling a few adds extra punch!

Tips for the Best Results

• Heat Level Customization — Start with fewer chilies/peppercorns if you’re spice-sensitive, then build up. Authentic Chongqing style is very bold!
• Oil Reuse — The leftover frying oil becomes infused with mala flavors—strain and save it for future stir-fries.
• Make It Ahead — Marinate the chicken earlier in the day; fry and stir-fry just before serving for maximum crispiness.
• Variations — Some versions include star anise or cumin seeds in the aromatics, or use bone-in chicken for more traditional chew.

This dish is perfect for spice lovers and a great introduction to Sichuan cooking at home. Enjoy the thrilling tingle—it’s what makes Laziji unforgettable! If you try it, pair it with a cold drink to cool the fire. 😊