La Zi Ji (Spicy Sichuan Chicken) is a fiery and addictive Sichuan classic. La Zi Ji features crispy, golden-fried chicken pieces tossed with a mountain of dried red chilies, fragrant garlic, and numbing Sichuan peppercorns. Each bite delivers an intense burst of heat, bold umami, and that signature tingling sensation that defines Sichuan cuisine. Typically served dry-style with minimal sauce, this dish is all about aroma, texture, and explosive flavor—perfect for spice lovers and adventurous eaters alike.
This dish reminds me a lot of our family favorite, crispy chili chicken. The tingly taste of Sichuan peppercorns is so addicting! I have this Sichuan peppercorn powder, these peppercorns, these chili flakes, and these dried Sichuan chilis on repeat order from amazon. I highly recommend a wok for cooking this dish. You can make it in a large skillet too, but a wok is the perfect pan for this. See my Favorite Item Links for the wok I use.
I added some wok charred broccoli to this dish that isn’t traditional but it went great with the dish. I also was running low on dried chilies so typically this dish would have a lot more, but you don’t eat them, they just add flavor and aroma when cooking, so it was ok.
Serve this with rice, and a vegetable on the side if you don’t add one to it.
La Zi Ji (Spicy Sichuan Chicken)
Ingredients
For the chicken:
- 1.5 lbs boneless chicken breast or thighs cut into bite sized cubes
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
For the spice mix:
- 1 tbsp toasted sesame seeds
- 1-3 cups whole dried Sichuan chilies these are for aroma and flavoring, but you won't be eating them so feel free to use more or less
- 2 tbsp Sichuan Chili flakes
- 1 tsp sugar
For the chicken coating:
- 1/4 cup cornstarch
- 1 tsp cayenne optional, this is to add additional spice to make this a very spicy dish but you can leave it out or use less. I only used probably 1/4 tsp.
- 1 tsp ground Sichuan pepper
- 3/4 tsp salt
For cooking:
- 1/4 cup vegetable oil or more if needed
- 2 tsp Sichuan peppercorns
- 6 garlic cloves thinly sliced
- 4 inch piece ginger peeled and minced
- 6 scallions sliced
- fresh cilantro leaves
- 2 cups fresh broccoli florets if you like
Instructions
- Marinate the cut up chicken in the marinade ingredients for 15-30 minutes.
- Combine all the spice mix ingredients in a big bowl.
- Mix the coating ingredients well in another large bowl.
- When you are ready to cook this dish, cook the broccoli most of the way first and set aside. Heat a work or large skillet over very high heat with a little oil. When smoking, add the broccoli and a pinch of salt and allow to char on one side a little before stir frying. Only cook it briefly so it is still crisp.
- Remove the chicken from the marinade and place into the coating and mix well. There shouldn't really be any dry ingredients left after mixing. If there is still liquid, add a little more cornstarch.
- Heat your wok over medium high heat and add the oil. Spread the chicken out in the pan so the pieces aren't overlapping. With a spatula or tongs, separate the pieces so they all have space. Leave the chicken without moving until it turns nicely golden on that side.
- Flip and cook the other side until brown as well, and then stir fry until cooked through. Move to a plate and reduce heat to medium low.
- If there is no more oil in the pan, add a little more. Add the Sichuan peppercorns and stir fry them until dark brown, then skim them out of the pan.
- Add the garlic, ginger and scallions and stir fry for 30 seconds. Add in the pepper and spice mix and stir fry briefly. Don't allow the peppers to burn.
- Return the chicken and broccoli (if using) to the pan and stir fry for a minute or two to rewarm them. Turn off the heat and add the cilantro. Serve over rice.