Laziji (Spicy Fried Chicken)

Laziji is a classic Sichuan dish famous for its numbing-spicy flavor and crispy texture. The key lies in proper chicken preparation and chili handling.

Ingredients

Main

• Boneless chicken thighs 4 pieces (~500g)

Marinade

Based on the Chicken Marinade Method, plus:

Stir-fry Seasonings

Instructions

Phase 1: Marinate the Chicken

1. Cut

Cut boneless chicken thighs into 2cm cubes.

2. Basic Marinade

Follow the chicken marinade method with base seasonings (green onion, ginger, cooking wine, sugar, salt, soy sauce, oyster sauce, white pepper, sesame oil, cornstarch).

3. Add Special Ingredients

On top of the basic marinade, add:

• 1 egg (for extra crispiness)
• A little Sichuan peppercorn oil (for numbing aroma)

4. Marinate

Mix well and marinate for at least 30 minutes.

5. Before Frying

Just before frying, add 1-2 extra tbsp of cornstarch and mix. This creates an extra crispy coating.

Phase 2: Prepare Dried Chilies

Important: To prevent chilies from burning during stir-fry, they need pre-treatment.

1. Soak dried chilies in warm water for 10 minutes
2. Drain and thoroughly pat dry

Phase 3: Deep Fry the Chicken

1. Heat Oil

Heat oil to 180°C (350°F) - about 60% heat.

Test: Insert chopsticks; dense small bubbles should form around them.

2. Fry

Fry chicken in batches until golden and crispy.

3. Double Fry (Optional)

For extra crispiness, increase heat and fry again briefly.

4. Drain

Place fried chicken on paper towels to absorb excess oil.

Phase 4: Final Stir-fry

1. Aromatics

Heat a little oil in wok, add ginger and garlic slices until fragrant.

2. Toast Chilies

Add Sichuan peppercorns and dried chilies (drained), stir-fry on medium-low heat.

Key Point: Wait until most moisture evaporates and chilies become fragrant before proceeding.

3. Add Chicken

Add fried chicken pieces, toss quickly to combine.

4. Season

Add:

• Generous amount of sugar (secret to great laziji)
• Salt to taste
• White sesame seeds

5. Finish

Drizzle with Sichuan peppercorn oil, add green onion sections, toss a few times, and serve.

Tips

• Debone the chicken: Boneless pieces are more enjoyable to eat
• Don't skimp on sugar: Sugar balances the heat and enhances flavor
• Heat control: Medium-low for chilies to prevent burning; high heat for final toss
• Chili variety: Mix different types like Erjingtiao and Bullet chilies for complex heat
• Adjust numbing level: Control peppercorns and oil according to preference

Result

• Golden, shatteringly crispy exterior
• Tender, juicy chicken inside
• Perfect balance of numbing and spicy
• Aromatic dried chilies glistening red