Spicy Sichuan Chicken (La Zi Ji)
Fiery Sichuan Dry-Fried Chicken with Chilies and Peppercorns
Ingredients:
1.5 lbs boneless chicken thighs, cut into 1-inch cubes
1 tablespoon Shaoxing wine
1 teaspoon soy sauce
1/2 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon cornstarch
1/2 cup dried red chilies (mild to hot, depending on preference)
1 tablespoon Sichuan peppercorns
4 cloves garlic, sliced
1 inch ginger, sliced
2 scallions, chopped
Oil for deep frying
Directions:
In a bowl, marinate the chicken with Shaoxing wine, soy sauce, salt, white pepper, and cornstarch for 15–20 minutes.
Heat enough oil in a wok or deep skillet to deep fry. Once hot (about 350°F/175°C), fry the marinated chicken in batches until golden and crispy. Drain on paper towels.
Remove excess oil from the wok, leaving about 1 tablespoon. Reheat and stir-fry Sichuan peppercorns for 10 seconds until fragrant.
Add dried red chilies, garlic, and ginger. Stir-fry for 30–40 seconds until aromatic.
Add the fried chicken and toss everything together for 1–2 minutes.
Sprinkle with chopped scallions before serving. Enjoy hot with steamed rice or as part of a shared meal.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 420 kcal | Servings: 4 servings
#sichuanchicken #laziji #spicychinesefood #dryfriedchicken #sichuankitchen #chinesehotdish #crispychickenbites #authenticchinese #hotandnumbing #peppercornchicken #spicyrecipes #wokcooking #chinesetakeoutstyle #spicyasianfood #fireinchicken #szechuanflavors #deepfriedchicken #redchiliheat #scallionchicken #hotchickenalert
Craving something bold? Spicy Sichuan Chicken (La Zi Ji) is an explosion of heat and flavor—crispy chicken tossed with chilies and peppercorns!
Spicy Sichuan Chicken (La Zi Ji)
Fiery Sichuan Dry-Fried Chicken with Chilies and Peppercorns
Ingredients:
1.5 lbs boneless chicken thighs, cut into 1-inch cubes
1 tablespoon Shaoxing wine
1 teaspoon soy sauce
1/2 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon cornstarch
1/2 cup dried red chilies (mild to hot, depending on preference)
1 tablespoon Sichuan peppercorns
4 cloves garlic, sliced
1 inch ginger, sliced
2 scallions, chopped
Oil for deep frying
Directions:
In a bowl, marinate the chicken with Shaoxing wine, soy sauce, salt, white pepper, and cornstarch for 15–20 minutes.
Heat enough oil in a wok or deep skillet to deep fry. Once hot (about 350°F/175°C), fry the marinated chicken in batches until golden and crispy. Drain on paper towels.
Remove excess oil from the wok, leaving about 1 tablespoon. Reheat and stir-fry Sichuan peppercorns for 10 seconds until fragrant.
Add dried red chilies, garlic, and ginger. Stir-fry for 30–40 seconds until aromatic.
Add the fried chicken and toss everything together for 1–2 minutes.
Sprinkle with chopped scallions before serving. Enjoy hot with steamed rice or as part of a shared meal.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 420 kcal | Servings: 4 servings
#sichuanchicken #laziji #spicychinesefood #dryfriedchicken #sichuankitchen #chinesehotdish #crispychickenbites #authenticchinese #hotandnumbing #peppercornchicken #spicyrecipes #wokcooking #chinesetakeoutstyle #spicyasianfood #fireinchicken #szechuanflavors #deepfriedchicken #redchiliheat #scallionchicken #hotchickenalert
Craving something bold? Spicy Sichuan Chicken (La Zi Ji) is an explosion of heat and flavor—crispy chicken tossed with chilies and peppercorns!
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