Go Back
Orleans-Style Spicy Chicken

Orleans-Style Spicy Chicken (La Zi Ji)

Lin
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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Chinese Fusion
Servings 4 servings
Calories 420 kcal

Equipment

  • Wok or Deep Skillet
  • Instant Read Thermometer

Ingredients
  

Chicken & Marinade

  • 10 pieces chicken drumettes chopped in half, bone-in
  • 1.5 tbsp New Orleans marinade powder
  • 2 tsp Shaoxing wine
  • 2 tsp light soy sauce
  • 2 tsp oyster sauce
  • 2 tsp sugar
  • 1 pinch salt
  • 1 tbsp cornstarch
  • 2 tsp neutral cooking oil for marinade

Aromatics & Frying

  • 2 cups neutral cooking oil for deep frying
  • 1/2 cup dried chili peppers cut into sections, deseeded
  • 1 head garlic sliced
  • 2 oz ginger sliced
  • 1 piece red bell pepper chopped
  • 2 oz scallions cut into sections
  • 1/3 cup raw peanuts
  • 1 tsp roasted white sesame seeds

Instructions
 

  • Combine chopped chicken drumettes with Shaoxing wine, soy sauce, oyster sauce, sugar, salt, and New Orleans marinade powder. Mix well. Add cornstarch and mix, then stir in 2 tsp of cooking oil. Marinate for 30 minutes.
    Marinate the Chicken
  • Heat 2 cups of oil in a wok. While oil is cold/warm, fry the raw peanuts for 3-5 minutes until light golden. Remove immediately.
    Fry the Peanuts
  • Increase oil heat to 350°F (175°C). Deep-fry the marinated chicken for 8-10 minutes until golden and internal temperature reaches 165°F (74°C). Remove and drain.
    Deep-Fry the Chicken (Cook time: 8-10 mins)
  • Drain all but 1 tbsp of oil from the wok. Over medium heat, sauté ginger and garlic until fragrant. Add red bell pepper.
    Sauté the Aromatics
  • Lower heat to low. Add the dried chilies and stir constantly for 30 seconds to release aromas without burning.
    Toast the Chilies (Cook time: 1 min)
  • Return the chicken and peanuts to the wok. Toss well. Add scallions and sesame seeds, toss for another 30 seconds, and serve immediately.
    Combine and Serve (Cook time: 1-2 mins)

Notes

Safety Warning: Handle hot oil with care and ensure chicken reaches 165°F (74°C) internally.
Nutrition Disclaimer: Nutrition information is an estimate and provided for informational purposes only. This deep-fried dish is higher in calories and sodium; for a lighter option, air-fry the chicken with a light oil spray.
Keyword Chinese fried chicken with dried chilies, Easy Chinese Chicken Recipe, Fried Chicken, La Zi Ji recipe, mild Sichuan chicken, New Orleans marinade chicken, non-spicy La Zi Ji, Orleans-style spicy chicken, Spicy Chicken