Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.
Ingredients
14 items- Chicken thighs or wings 500g (1.1 lbs)
- Dried red chilies 50g (about 1 cup)
- Sichuan peppercorns 2 tablespoons
- Ginger 1 piece (about 20g)
- Garlic 5 cloves
- Green onions 2 stalks
- Toasted white sesame seeds 2 tablespoons
- Cooking wine (Shaoxing wine) 1 tablespoon
- Light soy sauce 2 tablespoons
- Salt 1/2 teaspoon
- Egg white 1
- Cornstarch 2 tablespoons
- Sugar 1/2 teaspoon
- Cooking oil as needed
Nutrition
Steps （8 steps）
Cut chicken thighs or wings into 2 cm cubes. Soak in cold water for 10 minutes to remove blood, then drain and pat dry thoroughly with paper towels.
Place the chicken in a bowl. Add 1 tbsp cooking wine, 1 tbsp light soy sauce, 1/2 tsp salt, 1 egg white, and 2 tbsp cornstarch. Mix well with your hands until fully incorporated. Marinate for 15 minutes.
Prepare the aromatics: Cut dried chilies into 1 cm segments, discarding seeds. Set aside Sichuan peppercorns. Slice ginger and garlic, cut green onions into sections, and have sesame seeds ready.
Add about 500ml oil to a wok and heat over medium heat to 160°C (when bubbles form quickly around chopsticks). Deep-fry chicken pieces one by one to prevent sticking. Cook for 3 minutes until lightly golden and set. Remove and drain.
Increase oil temperature to 200°C (oil slightly smoking). Return all chicken to the wok and deep-fry for 1 minute until golden brown and crispy. Remove and drain on paper towels.
Discard the frying oil and wipe the wok clean. Add 2 tbsp fresh oil over medium heat. Stir-fry ginger and garlic for 10 seconds, then add dried chilies and Sichuan peppercorns. Reduce heat to low and stir constantly for about 1.5 minutes until chilies darken and the aroma is rich. Be careful not to burn.
Turn the heat to high. Add the fried chicken back and stir-fry vigorously for 30 seconds. Drizzle 1 tbsp light soy sauce around the edges, add 1/2 tsp sugar, and continue stir-frying for 20 seconds to combine.
Add green onion sections and sesame seeds, toss a few times just until the green onions wilt. Turn off the heat immediately. Transfer to a serving plate and garnish with extra sesame seeds or scallions if desired. Serve hot.
Tips
1. For the juiciest texture, use chicken thighs instead of breast. 2. The double-frying method is crucial for crispiness — the second high-heat fry removes excess oil and creates a crunchy shell. 3. Always fry the chilies and Sichuan peppercorns over low heat to avoid bitterness. 4. Adjust the amount of chilies and Sichuan peppercorns to your preferred spice level. 5. A touch of sugar balances the heat and enhances savoriness.
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