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.
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 cooking wine
- 1/2 teaspoon sugar
- 1 scallion, chopped
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.
Okay, let’s start.
Rinse the chicken and cut 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 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.
- 3 boneless skinless chicken thighs
- 1 teaspoon cornstarch
- ¾ teaspoon salt
- 1 teaspoon oil
- 2 teaspoons Shaoxing wine
- 1 teaspoon dark soy sauce
- 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 cooking wine
- ½ teaspoon sugar
- 1 scallion, chopped
- 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!
Habib says
Great recipe. However I added Chinese 5 spice to make it taste like my local restaurant that makes this dish. Is five spice an authentic i grediant to add?
Judy says
Hi Habib, Chongqing Chicken does not require five spice. Then again, why not if that’s how you like it :-)
Gregory E Benoit says
I’m sorry, by this recipe is garbage. I followed everything to the letter. After ‘searing’ for ages on the highest heat, after having heated the wok on high thoroughly, there was no ‘browned and crispy.’ There was just an oily mess of overcooked chicken. It was gross, tasted nothing like the la zi ji I’ve had dozens of times in China, and I had to throw it out.
So I wasted a whole set of ingredients and an entire evening. Thanks very much.
By the way, I’m no novice. I’ve been cooking authentic Chinese food for over a decade, including Sichuan dishes.
Bill says
Hi Gregory, here are a couple of tips for searing the chicken and other meat, since this technique is important to many dishes. First, the chicken must be at room temperature so it does not cool down the wok right away. The wok should be heated first, and then the oil is added––it should just start to smoke. Try to spread the chicken out in one single layer. You can use a metal wok spatula to help with this. After the chicken is spread out, do not touch it for at least a full minute (depending on how hot your wok is) before turning it so the crust can form. After you do the same searing for the other side, you can toss the chicken around to complete the cooking. Use the highest heat during this time as well. Lastly, a carbon steel wok works best, but is actually not necessary. Follow these steps carefully and I am certain you will get different results. Happy cooking!
Jose Ole says
Greg…you sure you didn’t overcrowd your pan? If you put too much chicken in at one time, it will not brown and you will end up with what you described. Work in batches!
Bill says
Hi Jose, Good point about cooking in batches. Thanks for jumping in with some good advice! :)
Leith says
I’m sorry but you are most definitely a novice if you couldn’t get this dish done right. I even used Rogers Flour, Red Wine mixed with Chinkiang and a cast iron pan and it turned out great even though the flour gravy stuck to the pan no biggie because I brought the temp back up and browned my chicken so even I screwed up and fixed it afterwords. Maybe used more oil than they say in the recipe also and per chance maybe your wok is not tempered. This is a great recipe anyone who reads what Gregory E Benoit and doesn’t give this a try is missing out. I’m Canadian Canadian and I love it…
Richard says
I love your website, but you guys are killing me, I drool over every recipe I’ve read so far. I worked in Sichuan for 5 years and have been away for going on 3 years now, I miss the people and food tremendously. You guys can help me with the food part. Doesnt this dish need peanuts or am I confusing that with gom bao ji ding? Also, any chance for a pork and cilantro dumpling recipe?
Judy says
Hi Richard, yes, Gong Bao Ji Ding has peanuts. Here is our Gong Bao Ji Ding recipe.
GBao says
If you get this dish in Sichuan or Chongqing (or greater China) it will have peanuts in it 99% of the time, so you’re not confusing anything. Sichuan cuisine is heavy on peanuts pairing with spicy stuff.
Sanjay kalro says
Classic chicken spicy
Judy says
Truly!
elly says
Hi Judy
Im a muslim but i love chinese food. what can i subtitute shaoxing wine?
thanks
Judy says
Hi Elly, feel free to omit it.