Laziji or Sichuan Spicy Chicken is a dish originated in Chongqing city, where spicy food is very popular. This dish is famous for its spicy and fiery taste and fragrant smell. To cook the most authentic La Zi Ji, chicken (usually organic) is first chopped into bite size pieces with bones. With little marinade, chicken is dropped into oil to deep fry until golden and take out for later use. The final step combines aromatics, dry chilies, Sichuan peppercorns and seasonings to bring this dish together. The flavor of la zi ji has the strong aromatics from the dry chilies and Sichuan peppercorn, yet it is so simple that the natural taste of chicken cuts through.
Do you eat peppers in Laziji?
The short answer is no. It does feel strange to leave the huge mountain of chilies when eating this dish but the truth is the chilies are for the flavor and we don’t typically eat them unless you have a strong urge to taste the burning sensation of chilies!
What is the history of Laziji?
Around 1986 in Chongqing, a restaurant created a new dish called “Laziji” using the free-range chicken near Geleshan cooked with garlic, dry chilies and Sichuan peppercorn. For this dish, it is important to create the effect of “searching through the chilies for delicious chicken bites” by using a large amount of dry chilies.
What kind of chilies should I use for Laziji?
Try to use fragrant chilies with mild heat. If you can find varieties from Sichuan, they are usually pretty safe to use. I linked the kind I use. Do not use Thai chilies, they are too spicy for this dish.
Watch full video instruction:
If you like authentic Sichuan recipes, you’ll absolutely enjoy this Sichuan Boiled Fish recipe!
Ingredients
Equipment
Method
- Debone chicken thighs and chop into bite size pieces. If you are ok with bones in, you can directly chop the chicken into pieces. Typically we include the skin as well.
- Combine chicken into a large mixing bowl. Add shaoxing wine, salt, soy sauce, corn starch and mix well! Lastly top with a little peppercorn oil (use only a tiny amount)
- Finely chop garlic, about 3-4 cloves. You can use a garlic press but hand chopped is the best for this dish. Moving to the green onion, chop the white part into half inch pieces, and finely chop the green part, set aside.
- Take out about 2 cups of dry chilies, cut into half inch pieces with a pair of scissors and let the seeds come out. Use a strainer to shake out more seeds. We remove the seeds to reduce the heat but preserve the fiery flavor of the chilies.
- Take out about 2 tbsp Sichuan peppercorn.
- Add oil to a wok, use about 1 cup. Restaurants may use more but I like to use high quality oil such as olive oil so I can reuse it for cooking. When the temperature reaches about 284 Fahrenheit, or when bubbles come out testing with a chopstick, it’s time to add the chicken pieces. Give it a stir and let chicken fry until slightly golden brown on the outside. Take out the chicken and set aside.
- Drop in some hard liquor in the dry chilies, this helps releasing the flavor later.
- On medium low heat, add 1 tbsp oil, drop in Sichuan peppercorn, then add dry chilies. Stir until fragrant.
- Add chicken pieces. Give it a good mix, add garlic, scallion white. Stir well. Season with a little soy sauce, It’s ready to serve.
- Top with roasted sesame seeds. And finely chopped green onion.
[…] La Zi Ji – Authentic Szechuan Spicy Chicken Recipe […]