Sichuan Chicken
This Sichuan Chicken (La Zi Ji) is all about that crispy fried chicken tossed in a fiery, flavorful stir-fry with chili oil, Sichuan peppercorn oil, and dried red chilies. If you love a bit of heat and crave bold, spicy, and mouth-tingling mala flavors, this dish is guaranteed to satisfy!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 10 oz skinless, boneless chicken breast, thighs, or legs (cut into bite-sized cubes)
- 1/2 tablespoon Chinese rice wine (or sherry)
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- oil (for deep-frying)
- 1 tablespoon chili oil
- 1 tablespoon Sichuan peppercorn oil
- 3 cloves garlic (thinly sliced)
- 20 dried red finger-length chilies (seeded and cut into 2-in (5-cm) lengths)
- 1/2 teaspoon chicken bouillon powder
- 1/4 teaspoon sugar
- salt (to taste)
- 3 stalks scallions (white parts only, trimmed and cut into small rounds)
Instructions
- 1
Marinate the chicken with the Chinese rice wine, cornstarch, and salt for about 10 minutes.
- 2
Heat 2 to 3 inches (5 to 7.5 cm) of oil in a wok or stockpot to 350°F (175°C) for deep-frying. Gently drop the chicken into the oil, and immediately use a spatula to loosen them up to prevent the pieces from clumping together.
- 3
Deep-fry the chicken until it's a light golden brown. Use a strainer or slotted spoon to remove the chicken, and drain the excess oil by placing the pieces on a dish lined with paper towels. Discard the oil, or reserve it for use in another recipe.
- 4
To stir-fry, heat the chili oil and Sichuan peppercorn oil in a wok or skillet over high heat. Add the garlic and stir quickly with a spatula before tossing in the dried red chilies. Stir-fry until you can smell the spicy aroma of the chilies.
- 5
Return the chicken to the wok or skillet and add the chicken bouillon powder, sugar, salt, and scallions. Stir quickly with the spatula to combine everything. Dish out and serve immediately with steamed rice.