How to Make Laziji, Sichuan Spicy Chicken (辣子鸡)

Sichuan peppercorns

🥗Healthier: black pepper

💰Cheaper: regular peppercorns

Black pepper provides a similar heat without the numbing effect.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are lower in calories and can add crunch.

Cut half a chicken into small pieces, removing excess skin and bad parts.

Prepare a marinade with equal parts light soy sauce and Chinese cooking wine, cover the chicken, and refrigerate for at least 3 hours or overnight.

Soak unsalted peanuts in hot water for about 10 minutes to loosen the skin, then peel them by rubbing them between your palms.

Deep fry the peeled peanuts in peanut oil at about 170°C until golden brown.

Drain the marinade from the chicken, add 1 egg and half a cup of corn starch, and mix until the chicken is coated with a dense batter.

Deep fry the chicken in small batches at 180°C for about 5 minutes until browned, using a spatula to separate any pieces that stick together.

Remove the chicken from the oil and let it sit on paper towels to drain excess oil.

Prepare the dish by slicing 6-7 garlic cloves and 2 inches of ginger into thin slices, and cutting cilantro and green onion into 2-inch strips, saving the white parts of the onion for later.

In a bowl, combine chili powder, half a teaspoon of sugar, a quarter teaspoon of salt, a pinch of chicken bouillon, a pinch of MSG, and a nice amount of fresh or toasted Sichuan pepper.

Heat 2 teaspoons of peanut or vegetable oil in a wok on high heat, add garlic and ginger, and stir-fry for about a minute.

Add the fried chicken back into the wok, coating it with the seasoned oil, and then add the spice mixture and 100g of dried red chilies, stirring continuously.

Add more chili powder, sugar, and other ingredients as desired, emphasizing that this dish is about extremes.

Remove the cilantro and green onion from the ice water bath, wring out excess water, and add them to the wok to crisp up the coating on the chicken.

Garnish the dish with the white parts of the green onions and some white sesame seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens