Sichuan Spicy Chicken

Name: Sichuan Spicy Chicken (La Zi Ji)
Yield: Serves 4 as part of a multicourse meal
Cuisine: Chinese
Ingredients: ½ teaspoon chicken bouillon powder; 20 dried red finger-length chilies, deseeded and cut into 2 in (5 cm) lengths; 1 tablespoon Sichuan peppercorn oil; 3 cloves garlic, thinly sliced; 1 tablespoon store-bought chili oil or homemade Chili oil; Oil, for deep-frying; ½ teaspoon salt; 2 tablespoons cornstarch; ½ tablespoon Chinese rice wine or sherry; 10 oz (330 g) skinless, boneless chicken meat (breasts, thighs, or legs), cut into bite-sized cubes; 3 green onions (scallions), white parts only, trimmed and cut into small rounds; Salt to taste; ¼ teaspoon sugar

La Zi Ji

Preparation info

Serves
4
as part of a multicourse meal

Difficulty
Easy

Appears in

Easy Chinese Recipes

By Bee Yinn Low

Published 2011

About

I first encountered Sichuan Spicy Chicken, or Chongqing La Zi Ji, at a Sichuan restaurant in China. At the restaurant, almost every table had a serving of a chicken dish buried under a mountain heap of dried red chilies. I tried the dish and was instantly hooked on the aromatic, fiery, numbing, and deeply flavorful chicken. It was delicious! According to my local friend, Sichuan Spicy Chicken was invented some 14 years ago in a small restaurant outside of Chongqing, the capita

Ingredients

Asia
China
Main course

Ingredients

Method