Chongqing chicken (laziji) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
China Region / Locale: Chongqing Servings: Serves 4
China Region / Locale: Chongqing Servings: Serves 4Chongqing Chicken, or Laziji, is a fiery and flavorful dish deriving its origins from the Sichuan province in China, specifically the city of Chongqing. Known for its bold use of spices and chilies, this dish exemplifies the Sichuan cuisine’s renowned ‘ma la’ flavor, combining numbing and spicy sensations. Typically made with bite-sized pieces of chicken, fried to a crisp and tossed with a generous amount of dried red chilies and Sichuan peppercorns, Chongqing Chicken delivers an exhilarating taste experience that’s beloved by spice enthusiasts around the world.
Ingredients
- chicken thighs, boneless and skinless – 500 g / 1.1 lbs
- cornstarch – 1/2 cup / 65 g
- dried red chilies – 20-25 pieces
- Sichuan peppercorns – 2 tablespoons
- garlic, minced – 5 cloves
- ginger, minced – 2 tablespoons
- scallions, chopped – 2 stalks
- soy sauce – 2 tablespoons
- rice wine or dry sherry – 2 tablespoons
- sugar – 1 teaspoon
- oil for frying – as needed
- sesame oil – 1 teaspoon
Instructions
- Cut the chicken thighs into small, bite-sized pieces.
- In a bowl, marinate the chicken with soy sauce, rice wine, and sugar. Set aside for 20 minutes.
- Coat the marinated chicken pieces with cornstarch evenly.
- Heat oil in a deep-frying pan to 180°C / 350°F. Fry the chicken pieces in batches until golden and crispy. Set aside.
- In a clean wok or pan, heat a small amount of oil; add Sichuan peppercorns and dried red chilies. Stir-fry until fragrant (about 1-2 minutes).
- Add minced garlic and ginger, stir-frying quickly to avoid burning.
- Return the fried chicken to the wok, tossing it well with the spices. Add chopped scallions and sesame oil, stir through.
- Serve immediately, allowing the spices to mingle with the crispy chicken.
Substitutions
- Sichuan peppercorns -> black or white peppercorns, for less numbing
- rice wine -> white wine vinegar
Enhancements in the Next Evolution
- Consider adding cashew nuts for extra texture.
- Add a dash of black vinegar for tanginess.
- Experiment with using a variety of dried chilies for complexity in heat.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
