I still remember the first time I made Lā Zǐ Jī, or “Chili Chicken.” My kitchen smelled like a firecracker exploded in a Chinese market. I had dried red chilies everywhere—on the counter, on the floor, maybe in my hair. But oh, the smell! The toasted chilies, garlic, and ginger sizzling in oil… it’s addictive. You’ll feel like a mad scientist in a tiny lab, only with chicken instead of chemicals.
This dish is all about the crunch. Bite-sized chicken pieces, double-fried if you dare, enveloped in a fragrant, spicy chili coating. You eat it with rice, but honestly, I sometimes just snack on the chicken straight from the wok while it’s still sizzling. Don’t judge me.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 20 min | 15 min | 35 min | 4 | Intermediate |
Why You’ll Love This Recipe
- Perfectly crunchy, spicy, and aromatic chicken in every bite.
- Snack, lunch, or dinner—multi-purpose deliciousness.
- The chilies make your kitchen smell like a street market, even if you’re just in your apartment.
- Minimal sauce, maximum flavor—great for messy, addictive eating.
Grab These (Ingredients)
Chicken & Coating:
- 1 lb chicken thighs or breast, cut into bite-sized cubes
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp cornstarch
- Oil for frying
Flavoring & Stir-Fry:
- 10–15 dried red chilies, halved
- 1 tsp Sichuan peppercorns, toasted
- 3 cloves garlic, minced
- 1-inch ginger, minced
- 2 green onions, chopped
Let’s Make It
Pat chicken dry, season with salt and pepper, toss in cornstarch. Heat oil in a wok and fry chicken until golden and crisp. Be careful—it pops. I once had oil hit my wrist, and yes, my hand needed therapy for a minute. Remove chicken and drain on paper towels.
In the same wok, toast chilies and Sichuan peppercorns in a touch of oil, then toss in garlic, ginger, and green onions. Return chicken to the wok and toss everything together quickly. The aroma is… intoxicating. Your eyes might water, but it’s worth it. Every crunchy bite is spicy, savory, and slightly numbing—the classic Sichuan experience.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | 33g |
| Carbs | 8g |
| Fat | 30g |
| Fiber | 2g |
| Sugar | 1g |
Variations & Add-Ins
- Double-fry chicken for extra crunch.
- Add bell peppers or cashews for texture.
- Extra spicy? Add chili oil while tossing.
Serving Ideas
Best served with steamed rice. I love a quick cucumber salad on the side to cool the spice. Also, makes a great party snack—you’ll disappear faster than you think.
Storage & Reheating
Store in an airtight container up to 2 days. Reheat in a hot skillet to maintain crunch. Avoid microwave—it makes chicken soggy.
My Two Cents
Don’t skimp on frying. The crunch is everything. And yes, chilies are part of the dish—embrace the spice.
You Asked, I’m Answering
Q: Can I use boneless chicken breast?
A: Yes, but fry carefully or it will dry out.
Q: Can I make it less spicy?
A: Remove chili seeds or reduce chilies, but the dish loses some character.