Chongqing La Zi Ji (Chongqing Spicy Chicken) is a very famous dish in Sichuan cuisine (Note: Historically, Chongqing cuisine was part of Sichuan cuisine but is now generally considered an independent branch). It is known for its mouthwatering flavor profile of spicy, numbing, fragrant, and savory, as well as its dry and crispy texture.
Characteristics of the finished dish: Bright red color: The combination of dried chili peppers and fried chicken creates an appetizing red hue. Spicy, numbing, fragrant, and fresh: The unique spiciness of the chili peppers, the numbing sensation of the Sichuan peppercorns, along with the flavor from green onions, ginger, and garlic make it irresistible. Dry, fragrant, and crispy: The chicken is deep-fried, creating a crispy outer layer while the inside remains tender and juicy, offering a rich, layered taste.
| Category | Ingredient | Quantity |
|---|---|---|
| Main Ingredients | Rooster (whole) | 1 |
| Auxiliary Ingredients | Dried Sichuan peppercorns | 50g |
| Dried chili peppers | 150g | |
| Old ginger | 1 piece | |
| Green onion | 1 bunch | |
| Onion | 1 | |
| Coriander | Appropriate amount | |
| Star anise | Appropriate amount | |
| White sesame seeds | 1 spoon | |
| Seasonings | Soy sauce | 1 spoon |
| Aged vinegar | 1 spoon | |
| Sugar | 5 spoons | |
| Pepper powder | 2 spoons | |
| Sichuan pepper oil | 2 spoons | |
| Sesame oil (cold-pressed) | 1 spoon | |
| Monosodium glutamate | 2 spoons | |
| Chicken essence | 2 spoons | |
| Rapeseed oil | 1500g | |
| Edible salt | Appropriate amount | |
| Flavor | Spicy and numbing | |
| Cooking Method | Stir-frying | |
| Time | 45 minutes | |
| Difficulty | Easy |
life hacks
Chicken:
Typically, chicken thigh meat or a whole chicken is used because chicken thigh meat is more tender and has a better texture. The chicken needs to be cut into small cubes, usually about 1 cm in size. This allows for even heat distribution during frying and stir-frying, ensuring a consistent texture.
Dried Chili Peppers:
This is one of the key ingredients for Chongqing Spicy Chicken. Sichuan’s Erjing Tiao chili peppers are usually chosen, as they have a moderate spiciness and a rich fragrance. The amount of dried chili peppers is generally quite large, with the ratio of chili peppers to chicken being about 2:1, or even more. This creates the effect of “finding the chicken cubes amidst a pile of chili peppers.”
Sichuan Peppercorns:
The large red “Da Hong Pao” Sichuan peppercorns are primarily used. They have a rich numbing (mala) flavor and a strong fragrance, which pairs perfectly with the spiciness of the chili peppers, forming the unique “mala” taste.
