Chongqing Chicken (Sichuan La Zi Ji)

Name: Chongqing Chicken (Sichuan La Zi Ji)
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 boneless skinless chicken thighs, preferably organic; 1 tsp cornstarch, for velveting; 0.75 tsp salt, fine sea salt preferred; 1 tsp neutral oil, such as peanut or vegetable; 2 tsp Shaoxing wine, or dry sherry as substitute; 1 tsp dark soy sauce, for color and depth; 3 tbsp neutral oil, for high-heat cooking; 2 tbsp Sichuan peppercorns, whole red variety preferred; 2 slice fresh ginger, peeled and julienned into thin matchsticks; 5 clove garlic cloves, thinly sliced; 1 cup whole dried red chilies, Tianjin or similar small variety; 1 tsp Shaoxing wine, for finishing; 0.5 tsp sugar, to balance the heat; 1 scallion, green and white parts chopped

Chongqing La Zi Ji - Fiery Sichuan Chicken with Dried Chilies

This iconic Sichuan dish delivers an intoxicating blend of numbing peppercorns and blazing chilies that will awaken every taste bud. The key is achieving that perfect crispy-tender chicken texture while building layers of complex heat and fragrance. Master this technique and you'll have one of China's most beloved regional specialties in your repertoire.

ChineseAsianDinnerQuick Meals

Prep35 min

Cook10 min

Total45 min

Servings4

Difficultymedium

Ingredients

For the Chicken/Marinade

3 boneless skinless chicken thighs, preferably organic
1 tspcornstarch, for velveting
¾ tspsalt, fine sea salt preferred
1 tspneutral oil, such as peanut or vegetable
2 tspShaoxing wine, or dry sherry as substitute
1 tspdark soy sauce, for color and depth

For the Rest of the Dish

3 tbspneutral oil, for high-heat cooking
2 tbspSichuan peppercorns, whole red variety preferred
2 slicefresh ginger, peeled and julienned into thin matchsticks
5 clovegarlic cloves, thinly sliced
1 cupwhole dried red chilies, Tianjin or similar small variety
1 tspShaoxing wine, for finishing
½ tspsugar, to balance the heat
1 scallion, green and white parts chopped

Instructions

Begin by rinsing the chicken thighs under cold water and patting completely dry—moisture is the enemy of crispy chicken. Cut into uniform bite-sized pieces, about 1-inch cubes. In a bowl, toss the chicken with cornstarch until each piece is lightly coated, then add salt, oil, Shaoxing wine, and dark soy sauce. Mix thoroughly with your hands to ensure every piece is well-marinated. The cornstarch will create a protective coating that keeps the chicken tender while achieving that coveted crispy exterior. Let this marinate for the full 30 minutes—this step is crucial for flavor penetration.
⏱ 30 min
Heat your wok or heavy skillet over high heat until it begins to smoke slightly—this intense heat is essential for proper searing. Add the 3 tablespoons of oil and swirl to coat. Carefully add the marinated chicken in a single layer, resisting the urge to move it around. Listen for that satisfying sizzle as the chicken hits the hot oil. Let it sear undisturbed until you see golden edges forming and a beautiful crust develops on the bottom, about 2-3 minutes. Continue cooking, turning pieces as needed, until all sides are deeply browned and crispy. The chicken should have a gorgeous caramelized exterior while remaining juicy inside. Remove with a slotted spoon and set aside—you'll notice the wok has developed some lovely fond that will add depth to your final dish.
Reduce the heat to medium-low and add the Sichuan peppercorns to the aromatic oil remaining in the wok. Toast them gently for 1-2 minutes, stirring frequently, until they become deeply fragrant and you can smell that distinctive numbing, citrusy aroma—this is the soul of Sichuan cooking. Add the julienned ginger and sliced garlic, cooking for about 1 minute until they release their perfume but don't brown. Now add the dried chilies and stir constantly for about 1 minute. You'll hear them gently crackling as they toast, and the oil will take on a beautiful red hue. Be careful not to let them burn, as this will make the dish bitter.
⏱ 3 min
Crank the heat back up to high and immediately return the seared chicken to the wok, along with the remaining teaspoon of Shaoxing wine, sugar, and chopped scallion. The wine will create a dramatic sizzle and steam, deglazing any fond from the bottom of the wok. Stir-fry everything vigorously, tossing constantly, until the wine completely evaporates and the chicken is heated through and glistening with that gorgeous chili oil. The finished dish should be intensely aromatic, with the chicken pieces beautifully coated in the spiced oil and nestled among the toasted chilies and peppercorns. Serve immediately while the chicken is at its crispiest.