La Zi Ji, a beloved Sichuan dish, tantalizes taste buds with its crispy chicken, fiery chilies, and aromatic spices. Here’s a classic method to recreate this iconic dish at home.
Start by cutting 500g of boneless chicken thighs into 2cm cubes. Marinate them with 1 tablespoon each of soy sauce, Shaoxing wine, and cornstarch for 20 minutes to lock in moisture. Heat 500ml of oil in a wok to 170°C (340°F), then deep-fry the chicken in batches until golden and crispy (about 3-4 minutes per batch). Remove and drain excess oil.
In the same wok, stir-fry 8-10 dried chilies (sliced) and 1 tablespoon of Sichuan peppercorns until fragrant. Add 3 sliced garlic cloves, a thumb-sized piece of minced ginger, and 2 chopped scallions. Toss in the fried chicken, then season with 1 tablespoon of soy sauce, 1 teaspoon of sugar, and a pinch of salt. Stir-fry for 1 minute until evenly coated.
For extra depth, drizzle 1 teaspoon of sesame oil and a dash of vinegar before serving. Garnish with more scallions. Enjoy this fiery, crispy delight with steamed rice!