Sichuan Recipe

Laziji Dry Chili Chicken

Sichuan · Serves 3–4 · 45 minutes

Laziji is a Sichuan dry chili chicken dish with small fried chicken pieces, dried chiles, Sichuan peppercorn, garlic, ginger, and scallions.

Why this dish works

The dish teaches the difference between eating chiles and being scented by chiles. The pile of dried chiles aromatizes the chicken, but diners usually do not eat every chile.

Recipe at a glance

Item Detail
Serves 3–4
Time 45 minutes
Core technique Frying and dry tossing
Heat level Hot
Best with Rice, cold cucumber, or greens

Ingredients

  • 1.5 lb boneless chicken thighs, diced
  • 1 tablespoon light soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon cornstarch
  • Oil for frying
  • 2 cups dried chiles, cut into pieces
  • 1 tablespoon Sichuan peppercorn
  • 3 cloves garlic, sliced
  • 1 tablespoon minced ginger
  • 2 scallions, sliced
  • Salt and sugar to taste

Method

  1. Marinate chicken with soy sauce, Shaoxing wine, and cornstarch.
  2. Fry chicken until crisp and cooked through, then drain.
  3. In a wok, fry dried chiles and Sichuan peppercorn briefly without burning.
  4. Add garlic, ginger, and scallions.
  5. Return chicken and toss until aromatic.
  6. Season with salt and a pinch of sugar.
  7. Serve immediately, leaving most dried chiles behind while eating.

Menu-literacy notes

  • 辣子鸡 / laziji: dry chili chicken, not a sauced chicken dish.
  • Dried chiles: flavor the oil and chicken.
  • Small pieces: maximize crisp texture and seasoning.
  • Ma-la aroma: Sichuan peppercorn matters as much as chile.

Variations and substitutions

  • Use bone-in chopped chicken for more traditional texture.
  • Use fewer chiles for a less dramatic home version.
  • Add peanuts for crunch.
  • Use tofu or mushrooms as a nontraditional vegetarian adaptation.

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