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La Zi Ji
Chongqing Spicy Chicken
A classic Sichuan dish from Chongqing, featuring crispy fried chicken pieces stir-fried with a mountain of dried chilies and Sichuan peppercorns. The chicken is tender and savory, while the chilies and peppercorns impart a fragrant, numbing heat. The visual presentation is as dramatic as the flavor.
🧂 Ingredientes
- 500 g Boneless, skin-on chicken thighs(Cut into 1-inch cubes. Skin-on is crucial for crispiness.)
- 100-150 g Dried red chilies(Adjust to your spice preference. Cut into 1-inch segments, discarding seeds for less heat.)
- 2 tbsp Sichuan peppercorns(Whole peppercorns. Can be adjusted for more or less numbing sensation.)
- 6-8 cloves Garlic(Thinly sliced.)
- 2 tbsp Ginger(Peeled and thinly sliced or minced.)
- 1 tbsp Shaoxing wine (or dry sherry)(For marinating.)
- 1 tbsp Soy sauce(For marinating.)
- 2 tbsp Cornstarch(For coating the chicken, ensuring crispiness.)
- 1/2 tsp Salt(For marinating.)
- 1/4 tsp White pepper(For marinating.)
- 3-4 cups Vegetable oil (or other high smoke point oil)(For deep frying the chicken.)
- 2 stalks Scallions(White and light green parts, cut into 1-inch segments (optional, for garnish).)
- 2 tbsp Toasted sesame seeds(For garnish.)
👨🍳 Instruções
- 1
Prepare the chicken: Pat the cubed chicken thighs completely dry with paper towels. In a medium bowl, combine the chicken with Shaoxing wine, soy sauce, salt, and white pepper. Mix well to coat. Sprinkle in the cornstarch and toss until each piece is evenly coated. Let marinate at room temperature for at least 30 minutes, or refrigerate for up to 2 hours.
⏱️ 30 minutes (marinating) - 2
Prepare aromatics: While the chicken marinates, prepare the dried chilies by snipping them into 1-inch pieces and shaking out most of the seeds (this reduces the heat). Thinly slice the garlic and ginger. If using scallions, cut them into 1-inch segments.
⏱️ 10 minutes - 3
Deep fry the chicken: Heat 3-4 cups of vegetable oil in a wok or a heavy-bottomed pot over medium-high heat until it reaches 175°C (350°F). Carefully add the marinated chicken in batches, ensuring not to overcrowd the wok. Fry for 5-7 minutes, or until golden brown and cooked through. The chicken should be very crispy. Remove the chicken with a slotted spoon and drain on a wire rack set over a baking sheet. Let it rest for at least 5 minutes.
⏱️ 15-20 minutes (depending on batch size) - 4
Stir-fry aromatics: Carefully pour out most of the frying oil from the wok, leaving about 1-2 tablespoons. Return the wok to medium-high heat. Add the dried chili segments and Sichuan peppercorns. Stir-fry for about 1-2 minutes until the chilies darken slightly and become fragrant, and the peppercorns release their aroma. Be careful not to burn them.
⏱️ 2 minutes - 5
Combine and finish: Add the sliced garlic and ginger to the wok and stir-fry for another 30 seconds until fragrant. Return the crispy fried chicken pieces to the wok. Add the optional scallion segments. Toss everything together quickly for about 1 minute, ensuring the chicken is coated with the chili and peppercorn mixture. The goal is to coat, not to cook further.
⏱️ 1 minute - 6
Serve: Transfer the La Zi Ji to a serving platter. Sprinkle generously with toasted sesame seeds. Serve immediately while the chicken is still hot and crispy. Emphasize to diners that the chilies are primarily for aroma and flavor, and they should pick out the chicken pieces.
⏱️ 1 minute
💡 Dicas Profissionais
- ✓The key to this dish is achieving extremely crispy chicken. Ensure the chicken is well-coated with cornstarch and fried until golden brown and firm. Double-frying can ensure extra crispiness if desired.
- ✓Adjust the number of dried chilies and Sichuan peppercorns to your personal preference for heat and numbing sensation.
- ✓The dried chilies and Sichuan peppercorns are primarily for infusing flavor and aroma into the oil and chicken. While edible, they can be very spicy and fibrous. Encourage diners to focus on the chicken pieces.
- ✓Properly heating the oil is crucial for deep frying. If the oil is too cool, the chicken will absorb too much oil and become greasy. If it's too hot, the outside will burn before the inside is cooked.
- ✓The dramatic presentation, with chicken pieces seemingly buried in chilies, is characteristic of this dish. Don't be shy with the chilies!
✨ Ideias de Variações
Inspiração para sua própria versão desta receita
- For a spicier kick, use more chilies or add a pinch of chili flakes during the stir-fry stage.
- For an extra numbing sensation (mala), increase the amount of Sichuan peppercorns or add a touch of ground Sichuan peppercorn.
- While chicken is traditional, this dish can also be made with cubed rabbit meat, following similar preparation and frying steps.