Name: Sichuan Chicken with Chili Peppers (La Zi Ji)
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces; 1 cup dried red chilies, whole or roughly chopped (adjust to taste); 2 tablespoons Sichuan peppercorns; 5-6 cloves garlic, minced; 1-inch piece ginger, minced; 3-4 green onions, sliced; 1 tablespoon soy sauce; 1 tablespoon Chinese rice wine (Shaoxing wine) or dry sherry; 1 teaspoon sugar; Salt to taste; Vegetable oil for frying; 2 tablespoons soy sauce; 1 tablespoon Chinese rice wine; 1 egg white; 2 tablespoons cornstarch

AuthorSusan LeeCategoryChicken, Chinese, Main Course, Stir-FriesDifficultyIntermediate

Yields4 Servings

Prep Time40 minsCook Time20 minsTotal Time1 hr

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup dried red chilies, whole or roughly chopped (adjust to taste)

2 tablespoons Sichuan peppercorns

5-6 cloves garlic, minced

1-inch piece ginger, minced

3-4 green onions, sliced

1 tablespoon soy sauce

1 tablespoon Chinese rice wine (Shaoxing wine) or dry sherry

1 teaspoon sugar

Salt to taste

Vegetable oil for frying

For the Chicken Marinade:

2 tablespoons soy sauce

1 tablespoon Chinese rice wine

1 egg white

2 tablespoons cornstarch

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.

Ingredients