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La Zi Ji

By Ben Braiser

Prep:
15 mins
Cook:
15 mins
Total:
30 mins
Yield:
4 servings

La Zi Ji is a fiery Sichuan stir-fry of crispy chicken bites wok-tossed with dried chilies and Sichuan peppercorns for a numbing, spicy kick. Quick to prepare, the marinated chicken delivers tender juiciness contrasted by the crisp chilies. Best served hot with steamed rice to balance the heat.

Ingredients

  • 1 pound chicken thigh, boneless, skinless, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine
  • 1 tablespoon cornstarch
  • 3 tablespoon oil
  • 10 dried red chilies
  • 1 teaspoon Sichuan peppercorn
  • 2 clove garlic, minced
  • 1 tablespoon ginger, minced
  • 0.25 cup green onion, chopped

Steps

  1. Marinate chicken: combine chicken pieces with salt, sugar, soy sauce, rice wine, and cornstarch; let rest 10 minutes.
  2. Heat oil in a wok over medium-high heat; fry dried chilies and Sichuan peppercorns until fragrant, then remove and reserve.
  3. Increase heat to high and stir-fry the marinated chicken until crisp and cooked through, then remove and reserve.
  4. Add garlic, ginger, and green onion to the wok; stir-fry until aromatic.
  5. Return chicken, chilies, and peppercorns to the wok; toss quickly to combine and heat through, then serve immediately.