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Sichuan Chicken with Chili Peppers (La Zi Ji)

Yields4 ServingsPrep 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
1

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.

2

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.

3

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.

4

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.

Nutrition Facts

0 servings

Serving size

150g

Amount per serving
Calories500
% Daily Value *
Total Fat 30g39%

Saturated Fat 7g35%
Sodium 1000mg44%
Total Carbohydrate 20g8%

Dietary Fiber 4g15%
Total Sugars 6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.