Spicy Sichuan Pepper Chicken (La Zi Ji)

If you're craving authentic Sichuan pepper flavors with a crispy, aromatic kick, this Sichuan Spicy Chicken (辣子鸡, La Zi Ji) recipe delivers an unforgettable experience. Unlike traditional versions, this method ensures deeper flavor infusion while keeping the chicken tender and packed with numbing Sichuan peppercorn (花椒) heat.

Why You’ll Love This Dish

Bold Sichuan flavors: A perfect balance of ma la (numbing and spicy) from red and green Sichuan peppercorns.

Extra crispy yet tender: Soaking the dried chilies prevents burning and enhances aroma.

Better than takeout: Deeply infused spices thanks to slow frying.

Ingredients (Serves 2–3)

½ chicken (or 4–5 chicken thighs), chopped very small (key for crispiness!)

3 tbsp Sichuan peppercorns (青红花椒, mix of green and red for layered heat)

1 cup dried chili flakes or cut dried chilies (soaked)

1 tbsp Chinese liquor (or Shaoxing wine)

2 tsp salt (adjust to taste)

1 tsp sugar

1 tbsp light soy sauce

1 tbsp toasted sesame seeds

1.5 cups oil (for frying)

Step-by-Step Instructions

1⃣ Prep the Chicken

Chop chicken into tiny pieces (smaller = crispier and more flavorful).

Rinse thoroughly, drain, then marinate with:

Salt (generous pinch), 1 tsp chicken powder, 1 tbsp liquor, and 1 tsp sugar.

Mix well and rest 20+ minutes for maximum flavor.

2⃣ Prepare the Chilies

Soak dried chilies in hot water for 5 minutes (removes dust and prevents burning). Drain well.

3⃣ Fry to Perfection Heat oil in a wok until 180°C (350°F).

Add Sichuan peppercorns and soaked chilies. Stir-fry 2 minutes on medium-low heat until fragrant.

Add chicken. Fry 8–10 minutes, stirring constantly, until golden and cooked through.

Toss in soy sauce, sugar, and sesame seeds. Cook 1 more minute.

Cook over medium-low heat to blend the spicy and numbing flavors into the chicken

🔥 Pro Tips 🔥

Smaller pieces = crispier, faster cooking.

More oil = better texture (drain excess later).

Cool slightly before eating—flavors intensify!

Serving Suggestions

Pair with steamed rice or a cooling cucumber salad to balance the heat. Leftovers? Even better—the Sichuan peppercorn flavor deepens overnight!