Chongqing Spicy Chicken recipe Complete Collection

Chongqing Spicy Chicken: A Culinary Masterclass

Chongqing Spicy Chicken, or “La Zi Ji,” is a fiery Sichuan dish celebrated for its crispy chicken, numbing chili kick, and bold flavors. Mastering it requires precision in ingredient prep and cooking techniques. Here’s a comprehensive guide to crafting this iconic dish.

Ingredients:

500g chicken thighs (cut into 2cm cubes), 30 dried red chilies (stemmed), 2 tbsp Sichuan peppercorns, 5 cloves (minced), 1-inch ginger (julienned), 3 garlic cloves (sliced), 2 tbsp fermented broad bean paste (doubanjiang), 1 tbsp soy sauce, 1 tsp sugar, 2 cups oil (for deep-frying), and sesame oil for finishing.

Steps:

1. Marinate the Chicken: Toss chicken cubes with 1 tbsp soy sauce, 1 tsp cornstarch, and a pinch of salt. Let it rest for 20 minutes to tenderize.

2. Fry the Chicken: Heat oil to 180°C. Deep-fry marinated chicken until golden and crispy (3-4 minutes). Drain and set aside.

3. Sauté Aromatics: In a wok, heat 1 tbsp oil. Stir-fry dried chilies and Sichuan peppercorns until fragrant (30 seconds). Add minced ginger, garlic, and doubanjiang; cook until oil turns red.

4. Combine and Season: Return crispy chicken to the wok. Toss vigorously with aromatics. Add soy sauce, sugar, and a splash of water. Stir-fry for 1 minute until evenly coated.

5. Finish: Drizzle with sesame oil. Garnish with sesame seeds or cilantro. Serve hot with rice.

Pro Tips:

- Use chicken thighs for juicier results.

- Control spice by adjusting chili quantity; remove seeds for milder heat.

- Double-frying the chicken ensures extra crispiness.

This dish balances heat, aroma, and texture, making it a must-try for spice lovers!