Laziji – Sichuan Spicy Diced Chicken
Crispy outside, tender inside, loaded with the bold flavor of dried chilies and Sichuan peppercorns. An irresistible classic Sichuan dish.
Ingredients
13 items- boneless chicken thighs 300g
- dried chilies 20g
- Sichuan peppercorns 1 tablespoon
- ginger 3 slices
- garlic 3 cloves
- scallions 2
- light soy sauce 1 tablespoon
- Shaoxing wine 1 tablespoon
- cornstarch 1 tablespoon
- salt 1/2 teaspoon
- sugar 1/2 teaspoon
- white sesame seeds 1 tablespoon
- cooking oil as needed
Nutrition
Steps （7 steps）
Remove bones from chicken thighs and cut into 1.5cm cubes. Mix with light soy sauce, Shaoxing wine, cornstarch, and salt. Let marinate for 15 minutes to tenderize and flavor the chicken.
Heat oil in a wok over medium heat to about 180°C (350°F). Add chicken pieces and fry until golden and crispy, about 3 minutes. Remove and drain.
Leave about 1 tablespoon oil in the wok. Reduce heat to low, add dried chili pieces and Sichuan peppercorns. Stir-fry slowly until chilies are crisp and fragrant, about 1 minute. Be careful not to burn them.
Turn heat to high. Add ginger, garlic, and scallions. Stir-fry quickly for about 1 minute until aromatic.
Add the fried chicken back to the wok. Stir-fry over high heat for 1 minute to reheat.
Drizzle in remaining soy sauce (about 1/2 tablespoon) and sugar. Sprinkle sesame seeds. Stir-fry vigorously for 1 minute to evenly coat the chicken with all seasonings. Turn off heat.
Transfer to a serving plate. Serve immediately while hot and aromatic.
Tips
Key tips: Maintain oil temperature at 180°C for crispy chicken; double-frying makes it crispier but avoid overcooking. Always use low heat for chilies and peppercorns to release their fragrance without burning. The final stir-fry must be quick to keep the chicken tender.
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