Authentic Chongqing Spicy Chicken – A Fiery Sichuan Classic

Chongqing Spicy Chicken, also known as La Zi Ji, is a bold and fiery Sichuan dish featuring crispy chicken stir-fried with an abundance of dried chili peppers and Sichuan peppercorns. This dish is famous for its mala (numbing and spicy) flavor, making it a must-try for lovers of authentic Chinese cuisine.

Why You’ll Love This Recipe

Authentic Sichuan Flavor – Captures the true essence of mala with the perfect balance of heat and numbing spice.
Crispy & Juicy Chicken – The cornstarch coating gives the chicken a crispy texture while keeping it tender inside.
Easy to Make at Home – While it looks complex, this dish comes together quickly with simple ingredients.
Customizable Spice Level – Adjust the amount of dried chili peppers and Sichuan peppercorns to match your heat tolerance.
Restaurant-Quality Taste – A homemade version that rivals what you’d find at a top Sichuan restaurant.

Ingredients

Chicken & Marinade

1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch cubes
1 tbsp Shaoxing rice wine (or dry sherry)
1 tbsp light soy sauce

Coating Mix

1/4 cup cornstarch
1 tsp cayenne pepper powder
1 tsp ground Sichuan peppercorns
3/4 tsp salt

For Stir-Frying

1/4 to 1/3 cup peanut oil (or vegetable oil)
2 tsp whole Sichuan peppercorns
5 cloves garlic, thinly sliced
1 thumb-sized piece of ginger, minced
1 cup dried red Sichuan chili peppers (whole or chopped)
1/2 tsp sugar
2 green onions, chopped
1 tbsp toasted sesame seeds
Fresh cilantro for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate the Chicken

In a medium bowl, mix the chicken pieces with Shaoxing rice wine and light soy sauce. Let marinate for 10–15 minutes.

2. Prepare the Coating

In a large ziplock bag, mix cornstarch, cayenne pepper powder, ground Sichuan peppercorns, and salt.
Add the marinated chicken, seal the bag, and shake to coat evenly.

3. Fry the Chicken

Heat peanut oil in a wok over medium-high heat.
Add the coated chicken pieces in a single layer and sear for 2 minutes without stirring.
Stir-fry for 5–7 minutes until crispy and golden brown. Remove and set aside.

4. Stir-Fry the Aromatics

In the same wok, toast the whole Sichuan peppercorns over medium-low heat for 1–2 minutes until fragrant.
Add sliced garlic and minced ginger; stir-fry for another minute.

5. Add Chilies and Chicken

Stir in dried red chili peppers and cook for 1–2 minutes.
Return the cooked chicken to the wok, add sugar, and stir to combine. Cook for another 2 minutes.

6. Serve & Garnish

Add chopped green onions and sesame seeds.
Garnish with fresh cilantro if desired. Serve hot.

Servings and Timing

Servings: 4
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Calories: Approximately 350 kcal per serving

Variations

Less Spicy Version – Reduce the number of dried chili peppers and Sichuan peppercorns for a milder taste.
Extra Crispy Chicken – Double-fry the chicken for an even crunchier texture.
Vegetarian Alternative – Substitute chicken with crispy tofu or mushrooms.
Saucy Version – Add a splash of soy sauce and chicken broth for a slightly saucier dish.
Nutty Twist – Toss in roasted peanuts or cashews for added crunch.

Storage & Reheating

Storage – Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating – Reheat in a wok or skillet over medium heat for the best texture. Avoid microwaving, as it can make the chicken soggy.

FAQs

1. What does “mala” mean?

Mala is a term in Sichuan cuisine that describes a combination of spiciness (la) and numbing sensation (ma) from Sichuan peppercorns.

2. Can I use chicken breast instead of thighs?

Yes, but chicken thighs are preferred for their juiciness and better texture in stir-fries.

3. How spicy is this dish?

It’s quite spicy, but you can adjust the heat by reducing the number of dried chilies and Sichuan peppercorns.

4. Do I have to use Sichuan peppercorns?

Yes, they are essential for the signature numbing effect, but you can reduce the quantity if preferred.

5. What kind of dried chilies should I use?

Use Sichuan dried chili peppers like facing heaven chilies. Thai bird’s eye chilies can also work for extra heat.

6. Can I make this dish in advance?

It’s best served fresh, but you can prep the ingredients ahead of time and quickly stir-fry before serving.

7. Is this dish gluten-free?

Yes, if you use gluten-free soy sauce or tamari.

8. What oil is best for frying?

Peanut oil or vegetable oil works well due to their high smoke points.

9. Can I add vegetables?

Yes! Bell peppers or snap peas add color and a bit of sweetness.

10. How do I prevent the chilies from burning?

Keep the heat at medium-low when toasting chilies and stir constantly to avoid burning.

Conclusion

Chongqing Spicy Chicken is a must-try for lovers of bold and fiery flavors. With its crispy chicken, aromatic spices, and mouth-tingling Sichuan peppercorns, this dish delivers a true Sichuan dining experience. Whether you prefer it extra spicy or with a milder touch, this recipe is easily adaptable to suit your taste. Try it today and bring the heat of Sichuan cuisine to your kitchen!