How to make Laziji| aka Szechuan Spicy Chicken四川辣子鸡

Szechuan peppercorns

💰Cheaper: black pepper

Black pepper provides heat but lacks the unique flavor of Szechuan peppercorns.

soy sauce

🥗Healthier: low-sodium soy sauce

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

cornstarch

🥗Healthier: arrowroot powder

Arrowroot powder can be used as a thickening agent.

sesame oil

💰Cheaper: olive oil

Olive oil is a more common cooking oil with a different flavor.

Debone the chicken thighs by trimming along the bone and cutting off the end.

Chop the deboned chicken thighs into bite-sized pieces and combine in a bowl.

Prepare scallion ginger water by slicing scallion and ginger, adding water or cooking wine, and soaking to infuse flavor.

Marinate the chicken with 1 tablespoon of scallion ginger water, salt, soy sauce, cornstarch, and a little peppercorn oil, massaging it in.

Chop 3 to 4 cloves of garlic finely and set aside.

Chop the white part of the green onion into small pieces and set aside the green part.

Use dried chilies, cutting about 2 cups into halves and removing seeds to reduce heat while preserving flavor.

Measure out 2 tablespoons of Sichuan peppercorn.

Heat about 1 cup of oil in a wok until it reaches 284°F or until bubbles appear when testing with a chopstick.

Add the chicken pieces to the hot oil and stir-fry until slightly golden brown, then remove with a strainer.

Pour the remaining oil through a strainer and set aside.

In the wok, add some liquor to the dried chilies to release their flavor, then add 1 tablespoon of oil and the Sichuan peppercorn over medium-low heat.

Add the dried chilies and stir until fragrant, then add the fried chicken pieces back into the wok.

Add the chopped garlic and white parts of the green onion, mixing well.

Season with a little soy sauce and serve topped with roasted sesame seeds and finely chopped green onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens