La Zi Ji (Chongqing Spicy Fried Chicken)
La Zi Ji (Chongqing Spicy Fried Chicken)
Ingredients
For the Chicken
- 1 1/2 pounds chicken thigh, boneless, skin-on, cut into 1-inch pieces
For the Marinade
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 teaspoon white pepper
- 1 teaspoon salt
- 1 teaspoon MSG, (optional)
- 1 teaspoon granulated sugar
- 1 egg
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
For the Aromatics and Seasoning
- 1 1/2 cups dried chili peppers, or more, to taste
- 1 tablespoon Sichuan peppercorns
- 4 cloves garlic, chopped
- 1 inch ginger, fresh, peeled and chopped
- 2 stalks green onions, chopped
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon MSG, (optional)
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
Place the 1 1/2 pounds of cut chicken thigh pieces into a large bowl. Add 1 tablespoon Shaoxing wine, 1 tablespoon soy sauce, 1 teaspoon white pepper, 1 teaspoon salt, 1 teaspoon MSG (optional), 1 teaspoon granulated sugar, and 1 egg to the chicken.
⏱️ 2 min
- 2
Mix all ingredients thoroughly with your hands until the chicken is fully combined and the mixture becomes slightly pasty. Ensure each piece of chicken is well coated.
⏱️ 3 min - 3
Add 1/4 cup cornstarch and 1/4 cup all-purpose flour to the bowl with the chicken. Mix again until all the chicken pieces are evenly coated with the dry ingredients.
⏱️ 2 min
- 4
Set the chicken aside to marinate for at least 30 minutes at room temperature. While the chicken marinates, prepare the aromatics.
⏱️ 30 min
- 5
Chop the 4 cloves of garlic, 1 inch of fresh ginger, and 2 stalks of green onions. Measure out 1 1/2 cups of dried chili peppers and 1 tablespoon of Sichuan peppercorns.
⏱️ 8 min
- 6
Heat 4 cups of vegetable oil (or enough to deep fry) in a wok or large heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 7
Carefully add the marinated chicken to the hot oil in batches, ensuring not to overcrowd the wok. Fry each batch for 5-7 minutes, or until the chicken pieces are golden brown and crispy. Remove the fried chicken from the oil with a slotted spoon and drain well on a wire rack or paper towels.
⏱️ 10 min•🌡️ 350
- 8
Increase the heat of the oil in the wok to 375°F (190°C). Return all the previously fried chicken to the hot oil for a second fry. Fry for 1-2 minutes until the chicken becomes extra crispy and a deeper golden brown. Remove the chicken from the oil and drain thoroughly.
⏱️ 3 min•🌡️ 375
- 9
Carefully pour out most of the oil from the wok, leaving only about 1-2 tablespoons. Reduce the heat to medium.
⏱️ 1 min
- 10
Add the dried chili peppers and Sichuan peppercorns to the wok. Stir-fry for 1-2 minutes until they become fragrant and the chili peppers darken slightly (be careful not to burn them).
⏱️ 2 min
- 11
Add the chopped garlic and ginger to the wok. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 12
Add the double-fried chicken back into the wok with the aromatics. Season with an additional 1 tablespoon soy sauce, 1 teaspoon granulated sugar, 1 teaspoon salt, and 1 teaspoon MSG (optional).
⏱️ 1 min
- 13
Add the chopped green onions. Stir-fry vigorously for 1-2 minutes until all the ingredients are well combined and heated through, ensuring the chicken is coated in the spicy seasoning.
⏱️ 2 min
- 14
Transfer the La Zi Ji to a serving platter and serve immediately as a delicious snack or part of a larger meal.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
La Zi Ji (Chongqing Spicy Fried Chicken)
For the Chicken
- 1 1/2 pounds chicken thigh, boneless, skin-on, cut into 1-inch pieces
For the Marinade
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 teaspoon white pepper
- 1 teaspoon salt
- 1 teaspoon MSG, (optional)
- 1 teaspoon granulated sugar
- 1 egg
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
For the Aromatics and Seasoning
- 1 1/2 cups dried chili peppers, or more, to taste
- 1 tablespoon Sichuan peppercorns
- 4 cloves garlic, chopped
- 1 inch ginger, fresh, peeled and chopped
- 2 stalks green onions, chopped
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon MSG, (optional)
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
Place the 1 1/2 pounds of cut chicken thigh pieces into a large bowl. Add 1 tablespoon Shaoxing wine, 1 tablespoon soy sauce, 1 teaspoon white pepper, 1 teaspoon salt, 1 teaspoon MSG (optional), 1 teaspoon granulated sugar, and 1 egg to the chicken.
⏱️ 2 min - 2
Mix all ingredients thoroughly with your hands until the chicken is fully combined and the mixture becomes slightly pasty. Ensure each piece of chicken is well coated.
⏱️ 3 min - 3
Add 1/4 cup cornstarch and 1/4 cup all-purpose flour to the bowl with the chicken. Mix again until all the chicken pieces are evenly coated with the dry ingredients.
⏱️ 2 min - 4
Set the chicken aside to marinate for at least 30 minutes at room temperature. While the chicken marinates, prepare the aromatics.
⏱️ 30 min - 5
Chop the 4 cloves of garlic, 1 inch of fresh ginger, and 2 stalks of green onions. Measure out 1 1/2 cups of dried chili peppers and 1 tablespoon of Sichuan peppercorns.
⏱️ 8 min - 6
Heat 4 cups of vegetable oil (or enough to deep fry) in a wok or large heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 7
Carefully add the marinated chicken to the hot oil in batches, ensuring not to overcrowd the wok. Fry each batch for 5-7 minutes, or until the chicken pieces are golden brown and crispy. Remove the fried chicken from the oil with a slotted spoon and drain well on a wire rack or paper towels.
⏱️ 10 min•🌡️ 350 - 8
Increase the heat of the oil in the wok to 375°F (190°C). Return all the previously fried chicken to the hot oil for a second fry. Fry for 1-2 minutes until the chicken becomes extra crispy and a deeper golden brown. Remove the chicken from the oil and drain thoroughly.
⏱️ 3 min•🌡️ 375 - 9
Carefully pour out most of the oil from the wok, leaving only about 1-2 tablespoons. Reduce the heat to medium.
⏱️ 1 min - 10
Add the dried chili peppers and Sichuan peppercorns to the wok. Stir-fry for 1-2 minutes until they become fragrant and the chili peppers darken slightly (be careful not to burn them).
⏱️ 2 min - 11
Add the chopped garlic and ginger to the wok. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 12
Add the double-fried chicken back into the wok with the aromatics. Season with an additional 1 tablespoon soy sauce, 1 teaspoon granulated sugar, 1 teaspoon salt, and 1 teaspoon MSG (optional).
⏱️ 1 min - 13
Add the chopped green onions. Stir-fry vigorously for 1-2 minutes until all the ingredients are well combined and heated through, ensuring the chicken is coated in the spicy seasoning.
⏱️ 2 min - 14
Transfer the La Zi Ji to a serving platter and serve immediately as a delicious snack or part of a larger meal.
⏱️ 1 min