Chongqing Laziji recipe - ingredients, nutrition and when to eat it
Chongqing laziji is a Sichuan dish made by frying chicken until crisp, then stir-frying it with dried chilies and Sichuan peppercorns.
Chongqing laziji is a Sichuan dish made by frying chicken until crisp, then stir-frying it with dried chilies and Sichuan peppercorns. Its savory, numbing heat is bold and satisfying when you’re craving something spicy for lunch or dinner.
Chinese · 40 minutes to cook
Tips: Cut the dried chilies in half to bring out more heat. For a milder dish, stir-fry them whole and remove them before serving.
Tips: Toast the Sichuan peppercorns briefly over low heat to bring out their fragrant, numbing aroma. Add the chicken before they darken.
Tips: Fry the chicken in batches instead of crowding the pan so the oil temperature doesn’t drop as much and the pieces stay crisp.
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Ingredients (1 serving)
- Chicken thigh — 180 g
- Dried chili peppers — 15 g
- Sichuan peppercorns — 1 tsp
- Cornstarch — 2 Tbsp
- Cooking oil — 400 ml
- Garlic — 3 pc
- Ginger — 1 tsp
- Green onion — 0.3 pc
- Soy sauce — 1 Tbsp
- Cheongju (Korean cooking wine) — 1 Tbsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp