Chongqing Spicy Chicken (Lazi Ji)

If you asked me to name one dish that makes my mouth water instantly, regardless of the time or season, Chongqing Spicy Chicken (Lazi Ji) would be at the top of the list.

In Sichuan, we joke that this dish is about “finding chicken in the chilies.” It is a recreational sport as much as a meal. The chicken is deep-fried until the skin is crispy and the inside is tender, then tossed in a mountain of dried peppers and Sichuan peppercorns. Unlike the saucier Kung Pao Chicken, this is a “dry-fried” dish where the flavor comes from the oil and the aromatics.

My father, a chef with over 20 years of experience, taught me that this dish relies on “Two Manys” and “Two Skills.” The Two Manys are: much oil and many chilies. The Two Skills are: knowing how to fry the chicken and knowing how to control the heat. Master these, and your kitchen will smell like a restaurant in Geleshan.

If you’re a fan of the explosive, numbing heat in this Szechuan classic but want to explore how other regions handle spicy poultry, you’ll love our Authentic Hunan Chicken. While Lazi Ji is world-famous for its ‘ma-la’ (numbing and spicy) sensation from Szechuan peppercorns, the Hunan version—known as Xiang Ji—focuses on a clean, sharp fire from fresh chilies and a signature tangy finish. It’s a slightly lighter, 20-minute alternative that still packs a serious punch for spice lovers.

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Authentic Hunan Chicken (Xiang Ji)

A bold and spicy stir-fry from the Hunan province, featuring fresh chilies, tender chicken, and a signature tangy finish.

Check out this recipe

What Is Chongqing Spicy Chicken?

Originating from the Geleshan district of Chongqing, this dish is a cultural icon. It is traditionally served in massive portions where diners use chopsticks to hunt for golden nuggets of meat hidden among bright red chilies.

While restaurant versions often float the chicken in a pool of oil, my home-kitchen version focuses on the technique of “dry-frying.” We want the chicken cubes to be toasted and savory (not greasy), absorbing the numbing heat of the peppercorns and the smoky aroma of the chilies. It is the perfect party food to share alongside a cold beer or a comforting bowl of Seaweed Egg Drop Soup to cool your palate.

If the intense heat and numbing sensation of this traditional Chongqing version feel a bit too overwhelming for your family or dinner guests, don’t worry—I have a fantastic alternative! You can still enjoy that signature crispy texture and dramatic, aromatic presentation without the fiery burn by trying my Orleans-Style Spicy Chicken (La Zi Ji). It uses a sweet, savory, and mildly smoky New Orleans-style marinade that is incredibly popular in modern Chinese cooking, making it a guaranteed hit with kids and spice-sensitive eaters alike.

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Orleans-Style Spicy Chicken (La Zi Ji)

A milder, sweet, savory, and slightly smoky twist on traditional Sichuan Spicy Chicken. Using New Orleans marinade powder, this 30-minute recipe delivers all the crispy, aromatic satisfaction of La Zi Ji without the extreme heat. Perfect for families!

Check out this recipe

Why This Recipe Works

• Moisture Control: By cutting the chicken small (2-3cm) and double-frying (or slow-frying), we drive out excess moisture, ensuring the meat stays preserved and chewy-crisp rather than soggy.
• The Chili Rinse: I use a specific technique of quickly rinsing the dried chilies before frying. This prevents them from burning and turning bitter before their flavor is fully released.
• Aromatic Layering: We fry the scallions, ginger, and garlic separately from the chicken to build layers of flavor into the oil.

Key Ingredients & Substitutions

• Chicken: You need bone-in meat for the best flavor and texture. I use a mix of chicken legs and wings. The bones keep the meat moist during the high-heat frying.
  • Substitute: You can use boneless chicken thighs for easier eating, but avoid chicken breast as it will dry out too fast.
• Dried Chilies: This recipe requires a lot of chilies—about 200g. I recommend a mix of Sichuan Millet Chilies (Xiao Mi La) for intense heat and Erjingtiao for fragrance.
  • Note: If you can’t handle high heat, reduce the Millet chilies but keep the volume high with milder dried red peppers.
• Sichuan Peppercorns: Essential for the signature ma (numbing) sensation. Use high-quality red Sichuan peppercorns.
• Aromatics: Ginger, garlic, and scallions (green onions) are mandatory.
• Marinade: Cooking wine (Shaoxing), light soy sauce, salt, and cornstarch.

Ingredients

The Chicken & Marinade

• 6 chicken legs (drumsticks)
• 4-6 chicken wings
• 1 tbsp ginger, sliced
• 1 tbsp Shaoxing cooking wine
• 1 tbsp light soy sauce
• ½ tsp salt
• 1 tbsp cornstarch (corn flour)

The Aromatics & Spices

• 200 g (approx. 2-3 cups) dried Sichuan dried chilies (Mix of Millet and Erjingtiao)
• 2 tbsp Sichuan peppercorns
• 4 cloves garlic, sliced
• 1 inch ginger, sliced
• 2 stalks scallions (green onions), white and green parts separated and cut into small chunks
• 1 tsp sugar
• 1 tbsp toasted white sesame seeds
• Oil for deep frying (vegetable, canola, or peanut oil)

Recipe Notes Before You Start

• Knife Work: Chop the chicken into small, uniform cubes (about 2-3 cm). If the bone splinters, pick those pieces out. Remove any loose skin that has separated from the meat—it will just burn in the oil.

• Heat Control: This dish moves fast once you start the final stir-fry. Have your Chili Garlic Sauce (if adding extra kick) or dry spices measured and ready next to the wok.
• Chili Prep: Do not soak the chilies. We only want to rinse them to remove dust and slightly dampen them so they don’t burn instantly.

Mise en Place / Prep

• Chop the Chicken: Hack the chicken legs and wings into small 2-3cm cubes. Discard loose skin or smashed bone fragments.

• Marinate: Place chicken in a bowl with sliced ginger, cooking wine, light soy sauce, salt, and cornstarch. Mix well by hand. Let it marinate for about 30 minutes.
  • Why: The cornstarch protects the meat, keeping it tender inside while the outside crisps up.
• Prep Chilies: Briefly rinse the dried chilies under water and immediately dry them. Do not let them soak. Snip them into 1.5cm sections with scissors. Shake out and discard the seeds (this reduces heat and prevents burning).

• Prep Aromatics: Slice the remaining ginger and garlic. Cut scallions into small “ear” shapes.

How to Make Chongqing Spicy Chicken

Step 1: The First Fry (Moisture Removal)

Heat a generous amount of oil in a wok to about 160°C (320°F) or “80% hot.” Pick the ginger slices out of the marinated chicken. Carefully slide the chicken into the oil.

• Visual Cue: At first, the bubbles will be large, dense, and violent. The chicken will look pale. It will feel heavy and sticky if you push it with a ladle.
• Turn the heat to medium-low. We want to slowly fry the moisture out.

Step 2: The Crisp Stage

Continue frying until the oil turns transparent and the bubbles become small and sparse. When pushing the chicken, it should feel light and crispy. The meat should be golden, and the exposed bones should look dry and white.

• Time: This can take 8–12 minutes depending on your pot size.
• Remove the chicken and drain.

Step 3: Infuse the Oil

Pour out most of the oil, leaving about 3 tablespoons in the wok.

1. Add the scallion chunks first. Fry until you smell the aroma and they just start to brown/char. Remove the scallions and set aside (we discard them or use them for garnish, but removing them prevents bitterness).
2. Add the ginger and garlic slices. Stir-fry briefly.
3. Add the Sichuan peppercorns. Fry until fragrant.
4. Add the dried chili sections.
   • Important: Turn the heat to low or use the residual heat. Stir-fry until the chilies turn a dark, glossy red and smell like “toasted pepper.” Do not let them turn black!

Step 4: The Final Toss

Turn the heat back up to medium-high.

• Dump the fried chicken back into the wok.

• Add the fried scallions back in (optional) along with the sugar.

• Toss everything rapidly for about 30 seconds. The goal is to coat the crispy chicken with the spicy, numbing oil.
• Sprinkle with white sesame seeds, toss once more, and transfer to a serving plate.

FAQ / Troubleshooting

Q: Why isn’t my chicken crispy?

A: You likely didn’t fry it long enough or the oil wasn’t hot enough initially. You must wait for the “violent bubbles” to turn into “small bubbles.” This indicates the water has evaporated.

Q: My chilies taste bitter and look black.

A: You fried them at too high a heat. Dried chilies burn in seconds. Always lower the heat before adding the chilies to the oil, or use my rinsing trick to buy yourself some time.

Q: Can I use chicken breast?

A: Technically yes, but it is very unforgiving. It tends to become woody and dry in this preparation. If you prefer boneless meat, thigh meat is a much better option, similar to how I make my General Tso’s Chicken.

Q: It’s too spicy! How do I adjust?

A: Reduce the amount of cut chilies or swap the spicy Millet peppers for huge handfuls of mild dried whole red peppers. You still need the volume of peppers for the aroma, even if you choose mild ones.

Tips for Success

• The “Pick”: Remember, you aren’t supposed to eat the pile of dried chilies (unless you are very brave). They are there to flavor the oil and the chicken.
• Oil Temperature: If you are unsure about the frying stage, listen to the wok. Loud noise = water leaving the chicken. Quiet noise = chicken is frying and becoming crispy.
• Similar Techniques: This dry-frying method is very similar to my Sichuan Spicy Shrimp and Crispy Garlic Pork Bites. Once you master this, you can apply it to many proteins.

Serving Suggestions

Serve this immediately while it’s hot and crispy. Because this dish is heavy on spice and oil (though not greasy), it pairs beautifully with fresh, refreshing vegetables.

• Vegetables: Try my Stir-fried Lettuce with Garlic or the refreshing Smashed Cucumber Salad.
• Soup: A clear soup helps cleanse the palate. Seaweed Egg Drop Soup is a classic accompaniment.
• Rice: Plenty of steamed white rice is non-negotiable.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: Do not microwave, or it will become soggy. Reheat in an air fryer at 350°F for 3-5 minutes or re-fry briefly in a pan to restore crispiness.

Nutrition Information

Calories: 450kcal | Protein: 28g | Fat: 35g | Carbs: 12g | Sodium: 850mg Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. The actual oil absorption during frying varies greatly.