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Lazi Ji (辣子鸡): Sichuan Chili Chicken
More recipes: Chinese recipes · All Asian recipes
1 Stdtotal
4servings
450kcal
Chinese, SichuanCuisine
Lazi Ji (辣子鸡): Sichuan Chili Chicken
Laura Chen
4
20 Minuten
40 Minuten
450
Chinese, Sichuan
Main course
Lazi Ji, also called Sichuan chili chicken, is a well-known dish from Sichuan cooking with a fiery, numbing heat. You fry the chicken until crisp, then toss it with a big pile of dried chilies, Sichuan peppercorns and other aromatics. Go for it if you like your food hot.
Ingredients
- 500 g chicken breast, cut into pieces
- 100 g dried red chilies
- 1 tbsp Sichuan peppercorns
- 2 tsp ginger, chopped
- 2 tsp garlic, chopped
- 1 scallion, cut into pieces
- 100 ml vegetable oil
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbsp cornstarch, mixed with 2 tbsp water
Instructions
- Toss the chicken pieces with the salt and the cornstarch slurry and let them marinate for 15 minutes.
- Heat the oil in a wok and fry the chicken over medium heat until golden brown. Lift it out and set aside.
- In the same oil, fry the Sichuan peppercorns, ginger, garlic and dried chilies until fragrant.
- Return the fried chicken to the wok. Add the soy sauce, Shaoxing wine and sugar and stir well.
- Add the scallion and cook everything together for another 5 minutes, until the sauce has thickened and coats the chicken.
- Take the wok off the heat and serve right away.
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More recipes: Chinese recipes · All Asian recipes