Chongqing Spicy Chicken with Chilies (Laziji)

Chongqing Spicy Chicken with Chilies (Laziji) ingredients

• 1.5 lbs boneless, skin-on chicken thighs
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp fresh ginger, grated
• 1 tsp garlic, minced
• 2 tbsp cornstarch
• 0.5 tsp salt
• 0.25 tsp white pepper
• 4 cup cooking oil
• 1 cup dried red chilies (Sichuan Tianying or Facing Heaven)
• 2 tbsp Sichuan peppercorns
• 1 tbsp fresh ginger, sliced
• 1 tbsp garlic, sliced
• 2 tbsp green onions, chopped
• 1 tbsp toasted sesame seeds
• 0.5 tsp sugar
• 0.5 tsp salt

How to make Chongqing Spicy Chicken with Chilies (Laziji)

1. Cut chicken thighs into 1-inch pieces. In a bowl, combine chicken with marinade ingredients (soy sauce, Shaoxing wine, grated ginger, minced garlic, cornstarch, salt, white pepper). Mix well and let marinate for at least 20 minutes.
2. Heat cooking oil in a wok or deep pot to 350°F (175°C). Carefully add marinated chicken pieces in batches, ensuring not to overcrowd the wok. Fry until golden brown and crispy, about 4-6 minutes per batch. Remove chicken with a slotted spoon and drain on a wire rack or paper towels.
3. Discard most of the frying oil, leaving about 2 tablespoons in the wok. Heat the oil over medium heat.
4. Add dried red chilies and Sichuan peppercorns to the wok. Stir-fry for 1-2 minutes until fragrant and the chilies turn a darker red (be careful not to burn them).
5. Add sliced ginger and garlic. Stir-fry for another minute until aromatic.
6. Return the fried chicken pieces to the wok. Add green onions, toasted sesame seeds, sugar, and salt. Toss everything together vigorously for 2-3 minutes, ensuring the chicken is evenly coated and reheated.
7. Serve immediately, garnished with extra green onions if desired. This dish is meant to be eaten with rice.

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