Chongqing Chicken (or chongqing la zi ji –重庆辣子鸡) is a dish that has everything going for it. It’s legendary. It’s dramatic. It’s mouthwatering (to me, anyway). And despite its deadly spicy look, it’s actually really good.
For those of you who don’t know, Chongqing is located in the Sichuan province of China and has over 30 million people living there. Imagine how much Chongqing chicken and other spicy hot food is being consumed there!
If you’ve seen a picture of it on a menu at a Chinese restaurant, you might not have dared touch it for fear of burning a hole through your mouth. All those chili peppers can be intimidating, but I love it!
When I order Chongqing Chicken in a restaurant, my only complaint is usually that there are always more peppers than chicken. Which is why I decided it was time to make it at home.
Before I start, I want to clue you in on a couple of facts about this dish that I DID NOT follow, and why. First of all, the dish is usually made with chicken on the bone, chopped into small pieces. I myself am a big fan of this, as are most Chinese people (for some reason, whether it’s meat or fish, we really don’t mind navigating tiny bones), but for your easy enjoyment (and at Sarah’s request), I chose to use boneless chicken thighs instead.
Secondly, the chicken is usually marinated and then deep-fried. In my opinion, it’s not necessary. A good wok-searing job can make the chicken taste just as good without all that oil.
Lastly, as I mentioned, there are almost ALWAYS more chilies in this Chongqing chicken La Zi Ji dish than chicken.
Usually, the dried red chili peppers just about cover the chicken when it’s presented at the table, and diners have to pick through and search for the meat. I wasn’t a fan of this. It just seemed like a waste of chilies. I’ve made adjustments accordingly to my recipe, while still (hopefully) achieving the dramatic look this dish deserves.
Buying & USING DRIed chili peppers
You can find these dried chili peppers at your local Chinese grocery store, or at The Mala Market, an online shop that offers curated premium Sichuan and Chinese ingredients.
For this dish, you can use fewer dried chilies if you like. This dish won’t actually be that spicy, unless you break open some of the dry hot peppers. If you do like the dish spicy, don’t break open more than six peppers. It will be hot enough, trust me.
Chongqing Chicken: Recipe Instructions
Okay, let’s start.
Rinse the chicken and cut it into bite-sized pieces. Add the chicken to a bowl and toss with the cornstarch, salt, oil, Shaoxing wine, and dark soy sauce. Set aside for 30 minutes.
Prepare the rest of the ingredients. When you’re ready to cook, heat 3 tablespoons oil in a wok over high heat. Add the chicken in a single layer, and let it sear (DO NOT STIR at this point). Once you’ve got a good, crisp crust on the bottom of the chicken, stir and continue to sear the chicken until it’s browned and crisp on all sides.
You really need a hot wok to achieve this. Turn off the heat and remove the chicken to a plate with a slotted spoon.
There should be about 1 tablespoon of oil left in the wok at this point. Add more if you need to. Heat the wok over medium low heat, and add the Sichuan peppercorns. Let them toast for 1-2 minutes, until fragrant. Add the ginger and garlic, and cook for 1 minute.
Add the whole dried red chilies, and stir for another minute. Monitor the heat levels to avoid burning.
Turn up the heat to high, and add the chicken, Shaoxing cooking wine, sugar, and scallion.
Continue to stir-fry, until any liquid in the wok has evaporated.
Serve your Chongqing chicken (la zi ji) with lots of steamed jasmine rice and a veggie on the side! We’d recommend simple garlicky broccoli or bok choy.
Chongqing Chicken (Sichuan La Zi Ji)
Ingredients
For the chicken/marinade:
- 3 boneless skinless chicken thighs
- 1 teaspoon cornstarch
- 3/4 teaspoon salt
- 1 teaspoon oil
- 2 teaspoons Shaoxing wine
- 1 teaspoon dark soy sauce
For the rest of the dish:
- 3 tablespoons oil
- 2 tablespoons Sichuan peppercorns
- 2 slices ginger (julienned)
- 5 cloves garlic (sliced)
- 1 cup whole dried red chilies (see note!)
- 1 teaspoon Shaoxing wine
- 1/2 teaspoon sugar
- 1 scallion (chopped)
Instructions
- Note: You can use fewer dried chilies if you like. This dish won’t actually be that spicy, unless you break open some of the dry hot peppers. If you do like the dish spicy, don’t break open more than six peppers. It will be hot enough, trust me.
- Start by rinsing the chicken and cutting it into bite-sized pieces. Add the chicken to a bowl and toss with the marinade ingredients. Set aside for 30 minutes.
- Prepare the rest of the ingredients. When you’re ready to cook, heat 3 tablespoons oil in a wok over high heat. Add the chicken in a single layer, and let it sear (DO NOT STIR at this point). Once you’ve got a good, crisp crust on the bottom of the chicken, stir and continue to sear the chicken until it’s browned and crisp on all sides. You really need a hot wok to achieve this. Turn off the heat and remove the chicken to a plate with a slotted spoon.
- There should be about 1 tablespoon of oil left in the wok at this point. Add more if you need to. Heat the wok over medium low heat, and add the Sichuan peppercorns. Let them toast for 1-2 minutes, until fragrant. Add the ginger and garlic, and cook for 1 minute. Add the whole dried chilies, and stir for another minute. Monitor the heat levels to avoid burning.
- Turn up the heat to high, and add the chicken, Shaoxing wine, sugar, and scallion. Continue to stir-fry, until any liquid in the wok has evaporated. Serve with rice and a veggie!
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I have the Er Jing Tiao and Facing Heaven Zi Dan Tou Chili (Chao Tian Jiao) chili that I purchased from the Mala Market. Is there one that you would recommend over the other for this dish?
I’d use Er Jing Tiao as Chao Tian Jiao is way too, too hot.
I used the Chao Tian Jiao on the Mongolian Beef recipe but it wasn’t even mild in spiciness. I did forget to break open the pepper so that might have been the cause. I used the Er Jing Tiao before on a Three Cup Chicken (San Bei Ji) recipe and was able to get some spice from it without breaking it open. There was a dried red chili pepper that I got from 99 Ranch when I tried to make this recipe for the first time but it had no spice to it at all. Hoping I can get the spiciness that I’m looking for when I try to remake this dish again with the ingredients I got from the Mala Market. I did taste the numbing tingling effect but it was just missing the actual spice that I’m used to. I can tolerate habanero and ghost pepper level but don’t need it to be that hot. Just looking for it to have at least a mild to medium kick.
Sounds like you can take on Chao Tian Jiao, just break them open. I know “mild to medium kick” has a different definition for different people :-)
I’we gone Asian whilst under the covid restrictions and this recipe to all of my capabilities in the kitchen was a jewel. I had to improvise here and there but it came out good and delicious
LOL…improvise=ing is what we all do :-) Good job!
Dry fried food is the best cure when you have a bad case of pandemic-I’m -bored -with-cooking – and eating itis!
Really wakes the taste buds and appetite up.
You are so right about that, Pence.
Love this dish- it hits the spot! Also, love your website… I discovered it during the pandemic and it can’t get enough of your recipes. I’ve made so many that I’ve learned to adjust when cooking depending on who wrote the recipe…. ie…I like my food a bit saltier than Judy but the flavor is always on point. :). Thank you! Your family is super adorable, btw!
Thank you so much for your kind words, Diana, and it’s fun to think that you know each of us so well :-)
I’ve got about the dried chilies. Typically, when I go to a Sichuan restaurant and order this dish, the chilies are chopped up and there are a ton, but the dish isn’t super spicy. I’ve tried eating the chilies themselves and they’re pretty mild. But I’ve never been able to recreate this at home! I’ve tried cleaning out the seeds and soaking them after I’ve cut them – still super hot. Are the restaurants using a different pepper (for American palates)? Is there a special trick? Help!
Hi Julia, they are different kind of chilies. I think the dried chilies you have might be Thai chilies (about 2″ long), and they are indeed very, very hot.
Hi, I love spicy chongqing chicken, but my girlfriend is a vegetarian. Would it work to substitute tofu for the chicken? Or do you have a recommendation for a substitute?
Hi Stan, I believe this king mushroom dish will give you some ideas :-)
This dish was fantastic! Something I’d never be able to get from any local Chinese restaurant. Thank you so much for your recipes!
So happy we can be helpful :-)
I love this recipe! It’s been one of my favourites ever since I found it in 2016 :) I’m making it tonight for dinner :)
Thank you, Krissy!