Name: Chongqing Chicken (Laziji, 辣子鸡)
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 2
Ingredients: 2 chicken thighs; Salt; 1 tablespoon cooking wine; 1 tablespoon sesame oil; 2 tablespoons dark soy sauce; White pepper; 2 tablespoons sweet potato starch; Dried chili pepper; Dried Sichuan pepper; 2 tablespoon chili powder; 1 tablespoon sesame seeds; 3 tablespoons garlic (finely minced); 3 tablespoons ginger (finely minced); 1 tablespoon vinegar; 2 tablespoon oyster sauce; 1 anise; 3 bay leaves; 1 cinnamon stick

Chongqing Chicken is a local flavor dish. It belongs to Sichuan cuisine or Chongqing cuisine.

What is Chongqing Chicken?

Chongqing Chicken also called Laziji (simplified Chinese: 辣子鸡; traditional Chinese: 辣子雞; pinyin: làzǐ jī; literally: ‘spicy chicken’), is one of the earliest famous dishes and can be said to be a heavyweight dish in Chongqing cuisine.

Along with the invention of the Chongqing chicken, a large number of dishes were derived based on this recipe and a series of spicy dishes were formed. Such as spicy snails, Chilli peppers pig’s large intestines, Chong qing spicy fish fillet and spicy shrimp.

It is a test of the chef’s skill, especially the grasp of the heat. The best spicy chicken must have a bright color, and it should not be black with the pepper. The chicken must be crispy, with the scent of dried chili oil, sweet and salty.

Characteristics of Chongqing Chicken

In a pile of red peppers, there are some small pieces of chicken with crispy, spicy and tender, and the whole dish is full of aroma and appetite. Serve it with beer is the best! When you eat the spicy chicken, your body will be refreshed by sweating, and then drink a glass of cold beer. This is a paradise.

The invention of Chongqing Chicken

It originated from the town of Geleshan, Chongqing city. It took three years for Zhu Tiancai to researching the best cooking method of laziji. And it became popular in 1990.

Chongqing Chicken Recipe:

You’ll need:

2 chicken thighs
Salt
1 tablespoon cooking wine
1 tablespoon sesame oil
2 tablespoons dark soy sauce
White pepper
2 tablespoons sweet potato starch
Dried chili pepper
Dried Sichuan pepper
2 tablespoon chili powder
1 tablespoon sesame seeds
3 tablespoons garlic, finely minced
3 tablespoons ginger, finely minced
1 tablespoon vinegar
2 tablespoon oyster sauce
1 anise
3 bay leaves
1 cinnamon stick

How to make Chongqing Chicken

1. Cut the chicken thighs into pieces. Add the chicken pieces, 1 tablespoon and water in a bowl for 10 minutes to remove the meat flavor.

2. Wash and dry the chicken. Add the chicken, salt, whiter pepper and 2 tablespoons of sweet potato starch in a bowl. Then, pour 1/2 dark soy sauce, 1 tablespoon of sesame oil and 1 tablespoon of cooking wine in the bowl. Mix them well and marinate for about 20 minutes. Cut dried peppers into segments.

3. Heat a wok with oil, and fry the chicken until golden. Transfer the chicken on a plate and set aside. Heat the wok again, and stir-fry ginger and garlic until fragrant. Add 1 anise, 3 bay leaves and 1 cinnamon stick and stir-fry under middle-low heat until fragrant.

4. Pour the dried chili pepper and salt. Stir-fry them for a few minutes. Add the chicken and continue to cook them under high heat.

5. Add a tablespoon of dark soy sauce, 2 tablespoons of oyster sauce and 2 tablespoons of chili powder.

6. Sprinkle sesame seeds on the chicken and transfer them on a plate. Serve.

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5 from 5 votes