Chongqing Laziji (Chongqing Spicy Chicken)
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The Tale of Chongqing Laziji (Chongqing Spicy Chicken)
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Laziji, meaning 'chile chicken,' is a comparatively modern Chongqing specialty said to have emerged in the 1990s, when cooks began burying small pieces of fried chicken in a mountain of dried chiles to stretch a small amount of meat into a bold, aromatic dish. Diners have to hunt for the chicken amid the peppers, a signature of Chongqing's fiery food culture.
Ingredients
Scale:· 4 servings
- 1 1/2 lbs boneless chicken thighs, cubed
- 2 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 2 tbsp cornstarch
- 2 cups dried red chilies
- 2 tbsp Sichuan peppercorns
- 4 cloves garlic, sliced
- 2 tbsp ginger, sliced
- 3 scallions, cut into pieces
- 1 tbsp sugar
- Toasted sesame seeds, for garnish
- Oil, for deep-frying
Instructions
- 1Marinate the chicken cubes with Shaoxing wine, soy sauce, and cornstarch for 15 minutes.
- 2Heat oil to 350°F and deep-fry the chicken in batches until golden and crisp, then drain.
- 3Pour off most of the oil, leaving a couple tablespoons in the wok.
- 4Toast the dried chilies and Sichuan peppercorns in the remaining oil over medium heat until fragrant, taking care not to scorch them.
- 5Add garlic and ginger and stir-fry briefly.
- 6Return the fried chicken to the wok along with scallions and sugar, tossing quickly to coat in the fragrant chilies.
- 7Sprinkle with sesame seeds and serve immediately, eating around the whole dried chilies rather than eating them directly.
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