Chongqing Chicken (Sichuan La Zi Ji)
User Reviews
4.8
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Prep Time
35 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
232 kcal
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Course
Main Course
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Cuisine
Chinese
Chongqing Chicken (Sichuan La Zi Ji)
Description
Chongqing Chicken (Sichuan La Zi Ji) uses boneless, skinless chicken thighs cut into bite-sized pieces and marinated with cornstarch, salt, cooking oil, Shaoxing wine, and dark soy sauce to tenderize and flavor the meat. After marinating for 30 minutes, the chicken is seared in a very hot wok without stirring initially to develop a crisp crust, then stirred until evenly browned. The dish features a significant amount of dried whole red chilies and Sichuan peppercorns that provide numbing heat rather than overwhelming spiciness, especially if the chilies are kept whole.
Ginger, garlic, and scallions add aromatic layers. The final stir-fry is done over medium-low heat after initial searing. The result is a dish with a crispy exterior and richly spiced taste characteristic of Sichuan-style pepper chicken. It is commonly served as a main dish with rice or alongside other dishes in a meal.
Ingredients
For the chicken/marinade:
- 3 chicken thigh boneless, skinless
- 1 teaspoon cornstarch
- 3/4 teaspoon salt
- 1 teaspoon neutral cooking oil generic cooking oil
- 2 teaspoons Shaoxing wine
- 1 teaspoon dark soy sauce
For the rest of the dish:
- 3 tablespoons neutral cooking oil generic cooking oil
- 2 tablespoons Sichuan peppercorn
- 2 lices ginger (julienned)
- 5 cloves garlic (sliced)
- 1 cup dried red chili see note!, whole
- 1 teaspoon Shaoxing wine
- 1/2 teaspoon sugar
- 1 scallion (chopped)
Instructions
- Note: You can use fewer dried chilies if you like. This dish won’t actually be that spicy, unless you break open some of the dry hot peppers. If you do like the dish spicy, don’t break open more than six peppers. It will be hot enough, trust me.
- Start by rinsing the chicken and cutting it into bite-sized pieces. Add the chicken to a bowl and toss with the marinade ingredients. Set aside for 30 minutes.
- Prepare the rest of the ingredients. When you’re ready to cook, heat 3 tablespoons oil in a wok over high heat. Add the chicken in a single layer, and let it sear (DO NOT STIR at this point). Once you’ve got a good, crisp crust on the bottom of the chicken, stir and continue to sear the chicken until it’s browned and crisp on all sides. You really need a hot wok to achieve this. Turn off the heat and remove the chicken to a plate with a slotted spoon.
- There should be about 1 tablespoon of oil left in the wok at this point. Add more if you need to. Heat the wok over medium low heat, and add the Sichuan peppercorns. Let them toast for 1-2 minutes, until fragrant. Add the ginger and garlic, and cook for 1 minute. Add the whole dried chilies, and stir for another minute. Monitor the heat levels to avoid burning.
- Turn up the heat to high, and add the chicken, Shaoxing wine, sugar, and scallion. Continue to stir-fry, until any liquid in the wok has evaporated. Serve with rice and a veggie!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 17g | 34% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 81mg | 27% |
| Sodium | 598mg | 25% |
| Potassium | 289mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 37mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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