Sichuan Chicken with Chili Peppers (La Zi Ji) is a fiery dish hallmark of Sichuan cuisine. This recipe features succulent chicken pieces, deep-fried to golden perfection, then stir-fried with an abundance of dried chili peppers and Sichuan peppercorns, creating a taste sensation that’s intensely spicy and tantalizingly numbing. Ideal for spice enthusiasts, La Zi Ji is a bold, flavor-packed dish that showcases the art of balancing heat and taste. Follow our straightforward recipe to bring the authentic flavors of Sichuan cooking to your table, offering a dining experience that will ignite your palate.
AuthorSusan LeeCategoryChicken, Chinese, Main Course, Stir-FriesDifficultyIntermediateMarinate the Chicken:
In a bowl, combine chicken pieces with soy sauce, rice wine, egg white, and cornstarch. Mix well and let marinate for at least 30 minutes.
Fry the Chicken:
Heat oil in a wok or deep skillet over medium-high heat. Fry the marinated chicken pieces until they are golden and cooked through. Remove chicken and drain on paper towels.
Stir-Fry the Dish:
Remove excess oil from the wok, leaving about 2 tablespoons. Add Sichuan peppercorns and dried chilies. Stir-fry for a minute until fragrant (be cautious not to burn the chilies).
Add minced garlic and ginger, and stir-fry for another minute.
Return the chicken to the wok. Add soy sauce, rice wine, sugar, and salt. Mix well and cook for another 2-3 minutes.
Garnish and Serve:
Stir in the green onions just before removing from heat.
Serve hot, garnished with additional green onions or sesame seeds if desired.
Ingredients
Directions
Marinate the Chicken:
In a bowl, combine chicken pieces with soy sauce, rice wine, egg white, and cornstarch. Mix well and let marinate for at least 30 minutes.
Fry the Chicken:
Heat oil in a wok or deep skillet over medium-high heat. Fry the marinated chicken pieces until they are golden and cooked through. Remove chicken and drain on paper towels.
Stir-Fry the Dish:
Remove excess oil from the wok, leaving about 2 tablespoons. Add Sichuan peppercorns and dried chilies. Stir-fry for a minute until fragrant (be cautious not to burn the chilies).
Add minced garlic and ginger, and stir-fry for another minute.
Return the chicken to the wok. Add soy sauce, rice wine, sugar, and salt. Mix well and cook for another 2-3 minutes.
Garnish and Serve:
Stir in the green onions just before removing from heat.
Serve hot, garnished with additional green onions or sesame seeds if desired.
