Chinese Cuisine

La Zi Ji (Chongqing Spicy Chicken)

Name: La Zi Ji (Chongqing Spicy Chicken)
Prep time: 20 minutes (plus marinating)
Cook time: 15 minutes
Total time: 35 minutes (plus marinating)
Yield: 4 servings
Ingredients: 600 g boneless, skinless chicken thighs, cut into 2 cm cubes; 15 ml light soy sauce; 10 ml Shaoxing wine; 5 g salt; 2 g white pepper; 1 egg white; 30 g cornstarch; null Vegetable oil for deep-frying (about 600 ml); 80 g dried red chilies (facing heaven chilies or similar), cut into 3 cm pieces, seeds shaken out; 10 g Sichuan peppercorns; 6 cloves garlic, sliced; 15 g fresh ginger, sliced; 5 g sugar; 1 tsp sesame oil; null Toasted white sesame seeds, for garnish; 2 scallions, sliced, for garnish

Bite-sized crispy chicken pieces buried in a mountain of toasted dried chilies and Sichuan peppercorn

chinesesichuanchongqingchickenspicyfrieddried chiliesma la

Jump to Recipe

La zi ji arrives at the table and provokes a moment of disbelief. The plate is heaped with dried red chilies, so many that the actual chicken seems like an afterthought, small golden nuggets buried in a crimson mountain. But look closer and the genius reveals itself: the chilies are not there to be eaten whole (though a few adventurous bites will not hurt you). They are there to flavor the oil, to perfume the air, and to create a slow-building heat that lingers and deepens with every piece of chicken you extract from the pile. The Sichuan peppercorns, scattered throughout like tiny landmines, add their trademark numbing tingle, and the chicken itself is crispy, salty, and deeply satisfying.

This is Chongqing's most famous contribution to the Sichuan culinary canon, a dish that embodies the city's reputation for bold, unapologetic flavors. Chongqing, perched at the confluence of the Yangtze and Jialing rivers, is known for a spiciness that goes beyond Sichuan's more measured heat. La zi ji is the proof: it is a dish of magnificent excess, where the ratio of chili to chicken can approach 3:1, and where the experience is as much about the spectacle and the aroma as it is about the eating.

The practical key is the double-frying of the chicken. The first fry cooks the chicken through and sets the coating. The second fry, at a higher temperature, crisps the exterior to a deep golden crunch that stays crispy even when tossed with the toasted chilies. Skipping the second fry produces chicken that softens quickly and loses its textural appeal.

At a Glance

Yield

4 servings

Prep

20 minutes (plus marinating)

Cook

15 minutes

Total

35 minutes (plus marinating)

Difficulty

Medium

Ingredients

4 servings

1¼ lbboneless, skinless chicken thighs, cut into 2 cm cubes
½ fl ozlight soy sauce
¾ tbspShaoxing wine
⅞ tspsalt
⅞ tspwhite pepper
1egg white
3¾ tbspcornstarch
—Vegetable oil for deep-frying (about 600 ml)
⅞ cupdried red chilies (facing heaven chilies or similar), cut into 3 cm pieces, seeds shaken out
1 tbspSichuan peppercorns
6 clovesgarlic, sliced
2½ tbspfresh ginger, sliced
1¼ tspsugar
1 tspsesame oil
—Toasted white sesame seeds, for garnish
2scallions, sliced, for garnish

Method

1
Cut the chicken thighs into bite-sized cubes, about 2 cm. Place them in a bowl with the light soy sauce, Shaoxing wine, salt, and white pepper. Mix well and marinate for at least 20 minutes, or up to 2 hours in the refrigerator.
2
Add the egg white and cornstarch to the marinated chicken. Mix until each piece is evenly coated. The coating should be thin and slightly sticky.
3
Prepare the dried chilies. Cut them into 3 cm pieces with scissors. Shake out as many seeds as you can (or leave them for extra heat). Have the Sichuan peppercorns, garlic, and ginger ready beside the stove.
4
Heat the vegetable oil in a wok or deep pot to 160°C. This moderate temperature is for the first fry.
5
Add the chicken pieces in batches to avoid crowding. Fry for 3 to 4 minutes, until the coating is set and the chicken is cooked through. The pieces should be pale golden, not deeply browned. Remove with a slotted spoon and drain on paper towels.
6
Increase the oil temperature to 190°C. Return all the chicken to the hot oil and fry for a second time, 1 to 2 minutes, until the exterior is deeply golden and very crispy. The pieces should make a hollow sound when tapped. Remove and drain well.
7
Pour out all but about 30 ml of the frying oil. Return the wok to medium heat.
8
Add the dried chilies and Sichuan peppercorns to the oil. Stir-fry for 1 to 2 minutes, watching carefully. The chilies should darken slightly and become fragrant, and the peppercorns should release their citrusy, numbing aroma. The oil will take on a reddish tint. Be vigilant: the chilies can go from perfectly toasted to burnt and bitter in seconds.
9
Add the sliced garlic and ginger. Stir for 15 seconds, until fragrant.
10
Return the crispy chicken to the wok. Toss everything vigorously over high heat for 30 to 45 seconds. The chicken should be evenly distributed among the chilies and coated with the fragrant oil.
11
Sprinkle the sugar over the chicken and toss once more. The sugar adds a subtle sweetness that balances the heat without making the dish taste sweet.
12
Remove from heat. Drizzle with sesame oil.
13
Transfer to a serving plate, mounding the chicken and chilies together. The chilies should outnumber the chicken visually, which is correct and traditional.
14
Garnish with toasted sesame seeds and sliced scallions. Serve immediately.

Key Ingredient Benefits

Dried red chilies contain capsaicin, which research associates with increased metabolism, pain modulation, and cardiovascular benefits. The capsaicin content varies by variety; facing heaven chilies (chao tian jiao) provide moderate heat suitable for this dish.

Sichuan peppercorn contains hydroxy-alpha sanshool, a unique compound that activates touch receptors rather than pain receptors, creating a numbing, buzzing sensation. Some research suggests potential analgesic and anti-inflammatory benefits.

Chicken thighs are preferred over breast in Chinese cooking for their higher fat content, which keeps the meat moist during high-heat cooking and provides a richer flavor.

Why This Works

Double-frying is a technique borrowed from the Chinese culinary principle of guo you (passing through oil). The first fry at a lower temperature cooks the chicken through and creates a base layer of crispness. Resting between fries allows the internal moisture to redistribute to the surface, where the second, hotter fry drives it out rapidly, creating an extra-crispy shell. Single-fried chicken would soften quickly when tossed with the chilies and oil.

The dried chilies serve primarily as a flavoring agent for the oil rather than as something to eat. When toasted in oil, they release capsaicin (the heat compound) and a range of aromatic compounds that infuse the oil. The chicken, tossed in this flavored oil, picks up a balanced heat rather than the raw, aggressive burn of eating whole chilies. That said, many diners do eat a few of the toasted chilies, which have a pleasantly smoky, mildly spicy crunch.

The Sichuan peppercorns contribute the "ma" (numbing) component of the ma la flavor profile. Their citrusy, almost floral aroma complements the heat of the chilies and creates a tingling sensation on the lips and tongue that actually increases the perception of other flavors.

Substitutions & Variations

Chicken: Bone-in, skin-on chicken pieces chopped through the bone are the most traditional cut. Boneless thighs are more convenient. Breast meat can work but will be drier.
Dried chilies: Facing heaven chilies (chao tian jiao) are traditional. Dried japones, Thai chilies, or Guajillo chilies can substitute. Reduce quantity for less heat.
Peanut version: Add a handful of fried peanuts during the final toss for the classic kung pao-adjacent variation.
Rabbit: In Chongqing, la zi tu (rabbit) is equally popular and prepared the same way. Cubed boneless rabbit can replace the chicken.
Air fryer: The double-frying can be done in an air fryer at 180°C for 12 minutes, then 200°C for 4 minutes, with less oil. The result is lighter but lacks some of the depth of deep-fried.

Serving Suggestions

Serve as a main course with steamed rice. The rice acts as a necessary counterbalance to the heat and oil. Pair with a cooling side dish, like a cold cucumber salad or blanched greens, and a light soup. Cold beer is the classic beverage pairing in Chongqing. For a Sichuan-themed dinner, serve alongside mapo tofu, dry-fried green beans, and a cold appetizer like wood ear mushroom salad.

Storage & Reheating

La zi ji is best eaten immediately, while the chicken is at its crispiest. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a sheet pan in a 200°C oven for 8 to 10 minutes to restore some crispness. Discard the dried chilies when storing leftovers and add fresh toasted chilies if desired when reheating. The chicken alone (without chilies) can be repurposed in fried rice, noodle dishes, or salads.