La Zi Ji (Spicy Sichuan Chicken)
Crispy, spicy chicken and aromatics with Sichuan pepper
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.
Tried this recipe?Let us know how it was!