Entree: China – Central Culinary Region – 重庆辣子鸡 ➤ Chóngqìng làzǐ jī (Spicy Sichuan-style stir-fried bite-sized chicken with dried chilies and Sichuan peppercorns)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) boneless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1/2 tsp (2.5 g) salt
- 1/2 tsp (2 g) ground white pepper
- 3 tbsp (24 g) cornstarch
- 3 cups (720 ml) vegetable oil for deep-frying
- 4 oz (115 g) dried red chilies, stems removed
- 2 tbsp (16 g) Sichuan peppercorns, lightly toasted
- 2 tbsp (30 ml) vegetable oil (for stir-frying)
- 4 cloves (0.42 oz (12 g)) garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 3 scallions, cut into 1-inch (2.5 cm) lengths
- 1 tsp (4 g) sugar
- 1/3 cup (50 g) roasted peanuts (optional)
- 1 tsp (5 ml) sesame oil
- Salt to taste

Show original ingredient measurements

- 1.5 lb (680 g) boneless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1/2 tsp (2.5 g) salt
- 1/2 tsp (2 g) ground white pepper
- 3 tbsp (24 g) cornstarch
- 3 cups (720 ml) vegetable oil for deep-frying
- 4 oz (115 g) dried red chilies, stems removed
- 2 tbsp (16 g) Sichuan peppercorns, lightly toasted
- 2 tbsp (30 ml) vegetable oil (for stir-frying)
- 4 cloves (12 g) garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 3 scallions, cut into 1-inch (2.5 cm) lengths
- 1 tsp (4 g) sugar
- 1/3 cup (50 g) roasted peanuts (optional)
- 1 tsp (5 ml) sesame oil
- Salt to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Marinate the chicken: toss chicken pieces with soy sauce, Shaoxing wine, salt, white pepper, and 1 tbsp (15 ml) cornstarch. Let rest 15–20 minutes.
2. Heat oil in a wok or deep pot to 350°F (175°C). Dredge marinated chicken in remaining cornstarch to coat and deep-fry in batches until golden and cooked through, about 4–6 minutes per batch. Drain on paper towels.
3. (Optional) For extra crispness, return chicken to 375°F (190°C) oil for a quick 1–2 minute finish, then drain.
4. Wipe out most oil from the wok, leaving about 2 tbsp. (30 ml) Add 2 tbsp (30 ml) vegetable oil and heat over medium-high. Add toasted Sichuan peppercorns and stir 10–20 seconds until fragrant.
5. Add dried chilies and fry briefly until they darken slightly (be careful not to burn), then add garlic and ginger and stir 20–30 seconds.
6. Return fried chicken to the wok, add sugar, peanuts (if using), and scallions. Toss quickly to coat and heat through, about 1–2 minutes.
7. Finish with sesame oil, adjust salt if needed, and serve immediately with steamed rice.

1. Marinate the chicken: toss chicken pieces with soy sauce, Shaoxing wine, salt, white pepper, and 1 tbsp cornstarch. Let rest 15–20 minutes.
2. Heat oil in a wok or deep pot to 350°F (175°C). Dredge marinated chicken in remaining cornstarch to coat and deep-fry in batches until golden and cooked through, about 4–6 minutes per batch. Drain on paper towels.
3. (Optional) For extra crispness, return chicken to 375°F (190°C) oil for a quick 1–2 minute finish, then drain.
4. Wipe out most oil from the wok, leaving about 2 tbsp. Add 2 tbsp vegetable oil and heat over medium-high. Add toasted Sichuan peppercorns and stir 10–20 seconds until fragrant.
5. Add dried chilies and fry briefly until they darken slightly (be careful not to burn), then add garlic and ginger and stir 20–30 seconds.
6. Return fried chicken to the wok, add sugar, peanuts (if using), and scallions. Toss quickly to coat and heat through, about 1–2 minutes.
7. Finish with sesame oil, adjust salt if needed, and serve immediately with steamed rice.