🍽️ How to Make Chengdu Laziji (Sichuan Spicy Chicken)

🧆 Ingredients

• 300g boneless chicken thigh (cut into small cubes)
• 2 tablespoons Shaoxing wine
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 1 teaspoon white pepper
• 2 cups dried red chilies (cut into sections)
• 2 tablespoons Sichuan peppercorns
• 2 cloves garlic (sliced)
• 1 thumb ginger (sliced)
• 2 green onions (chopped)
• Vegetable oil for frying

🍳 Steps

1. Prepare and Clean Ingredients:

   • Rinse the chicken thighs under cold water and pat dry with paper towels. Trim off excess fat or sinew.
   • Cut the chicken into small, even cubes for uniform cooking.
   • Rinse dried red chilies and Sichuan peppercorns briefly to remove dust, then pat dry.
   • Peel and thinly slice the garlic and ginger. Wash and chop green onions.

2. Marinate Chicken:

   • Place the chicken cubes in a bowl. Add Shaoxing wine, soy sauce, cornstarch, salt, and white pepper.
   • Mix thoroughly by hand to ensure every piece is evenly coated. Marinate for at least 10–15 minutes. This step helps tenderize the meat and infuse it with flavor.

3. Prepare Chilies and Aromatics:

   • Cut dried red chilies into 2–3 cm sections. If you prefer less heat, shake out some of the seeds.
   • Measure out Sichuan peppercorns. Set all aromatics within easy reach before cooking.

4. Fry Chicken:

   • Heat a generous amount of vegetable oil in a wok or deep skillet over medium-high heat (oil should reach about 170–180°C/340–355°F).
   • Test oil temperature by dipping a wooden chopstick—if bubbles form, it's ready.
   • Add the marinated chicken cubes in batches to avoid overcrowding. Fry until golden brown and crispy, about 3–4 minutes per batch.
   • Remove chicken with a slotted spoon and drain on paper towels. Let the oil return to temperature between batches for best crispiness.

5. Stir-Fry Aromatics:

   • Carefully pour out most of the oil, leaving about 2 tablespoons in the wok.
   • Add sliced ginger, garlic, dried chilies, and Sichuan peppercorns.
   • Stir-fry over medium heat, stirring constantly, until the aromatics are fragrant and the chilies darken slightly (about 1–2 minutes). Do not let the chilies or garlic burn, as this will make the dish bitter.

6. Combine Chicken and Aromatics:

   • Return the fried chicken to the wok. Increase heat to high.
   • Toss everything together quickly, ensuring the chicken is well coated with the aromatics and spices.
   • Add chopped green onions and stir-fry for another 30–60 seconds. The chicken should absorb the flavors from the chilies and peppercorns.

7. Check for Maturity and Doneness:

   • The chicken is ready when it is crispy on the outside, fully cooked inside (no pink remains), and the aroma is intense and numbing.
   • Taste a piece to confirm tenderness and spice level. Adjust salt or pepper if needed.
   • If unsure, use a meat thermometer—chicken should reach at least 75°C (167°F) internally.

8. Serve:

   • Transfer the finished dish to a serving plate, making sure to include plenty of chilies for presentation.
   • Serve immediately while hot for the best texture and flavor.
   • This dish pairs well with steamed rice to balance the heat.

Preparation and Cooking Tips

• Always dry chicken thoroughly before marinating to help the coating stick and ensure crispiness.
• Frying in batches prevents the oil temperature from dropping, resulting in a crunchier texture.
• Use fresh, high-quality Sichuan peppercorns for the best numbing effect.
• If sensitive to spice, remove more chili seeds or reduce the amount of chilies.
• For extra aroma, briefly toast the Sichuan peppercorns before adding other aromatics.
• The dish should have a vibrant red color and a numbing, spicy aroma typical of Sichuan cuisine.
• Leftover oil can be strained and reused for stir-frying other dishes.

This expanded process ensures every step is clear, with detailed guidance on ingredient preparation, doneness checks, and tips for achieving authentic flavor and texture.

💡 Tips

• Use chicken thigh for juicier texture.
• Adjust chili quantity for desired spice level.
• Fry chicken in batches for crispiness.
• Remove seeds from chilies to reduce heat.