La Zi Ji (Spicy Chongqing Diced Chicken)

Step 1: Marinate the Chicken

Pat the chicken thigh cubes completely dry with paper towels — any excess moisture will cause violent oil splattering. In a mixing bowl, combine the chicken with light soy sauce, cooking wine, and salt. Toss well to coat every piece evenly. Add the cornstarch and mix until the chicken is lightly coated with a thin, glossy film. Set aside to marinate for 20 minutes at room temperature. The cornstarch creates a subtle protective layer that locks in moisture during frying, ensuring the chicken stays juicy inside while developing a crispy shell.

Step 2: Double-Fry the Chicken

Pour vegetable oil into a wok or deep pot and heat to 160°C (320°F) — when you drop a pinch of cornstarch in, it should sizzle and float immediately without browning. Carefully add the marinated chicken pieces in a single layer (fry in batches if needed). Fry over medium heat for 5 minutes, stirring occasionally, until the chicken turns pale gold and is just cooked through. Remove with a slotted spoon and drain on a wire rack. Increase the oil temperature to 200°C (390°F). Return all the chicken to the wok and fry for a final 60–90 seconds until the exterior is deeply golden and audibly crisp — you should hear a faint sizzling sound as the moisture evaporates. The second fry at higher heat is the non-negotiable secret to achieving that signature crunch. Drain thoroughly on a wire rack or paper towels.

Step 3: Stir-Fry the Chilies and Peppercorns

Pour off the used frying oil, leaving about 2 tablespoons in the wok. Heat over medium-low heat. Add the Sichuan peppercorns first and stir-fry for 30 seconds until fragrant and slightly darkened — they will release a floral, citrusy aroma. Add the dried chilies next and continue stir-frying over medium-low heat for 2–3 minutes, stirring constantly, until the chilies turn a deep red-brown and emit a rich, toasted aroma. Be patient: rushing this step at high heat will burn the chilies and make the entire dish bitter. Add the minced ginger and garlic and stir-fry for another 30 seconds until fragrant.

Step 4: Combine and Season

Turn the heat to high and immediately add the double-fried chicken pieces to the wok. Toss vigorously for 60–90 seconds, ensuring every piece of chicken is coated in the fragrant chili oil and makes contact with the hot wok surface. Add the sugar and salt, and continue tossing for another 30 seconds. Finally, scatter the scallion segments and white sesame seeds over the top and toss once more to distribute evenly. Remove from heat immediately and serve hot — the residual wok heat will continue cooking the flavors for a few seconds, so work quickly. Serve on a large plate with the chilies and peppercorns piled generously on top — in true Chongqing style, the chicken should appear to emerge from a mountain of red.

Tips

• The double fry is non-negotiable. The first fry at 160°C cooks the chicken through; the second at 200°C creates the shatteringly crispy exterior. Skipping the second fry is the most common reason La Zi Ji turns out chewy or soggy at home.
• Low and slow for the chilies. This is the second most common mistake. If the heat is too high during Step 3, the chilies will burn and turn bitter within seconds. Keep the heat at medium-low and keep stirring — the chilies are ready when they are deep red and deeply fragrant, not blackened.
• Use boneless, skin-on thighs. Skin-on chicken thighs have enough natural fat to stay juicy through double-frying. Breast meat will dry out; boneless-skinless will be too lean.
• Drain the chicken completely. After the second fry, let the chicken sit on a wire rack for 30 seconds — resting on paper towels can trap steam and make the crust soggy.

FAQ

How spicy is La Zi Ji? Can I reduce the heat?
Yes — reduce the dried chilies to 50g and remove all seeds for a milder version. The flavor profile will still be distinctly málà, just with less heat. For a moderate spice level, keep all the chilies but remove the seeds (shake them out vigorously after cutting the stems).

What can I substitute for Sichuan peppercorns?
Use regular black peppercorns as a last resort, but the numbing quality will be lost entirely. There is no true substitute for Sichuan pepper — it is the defining character of the dish. If you cannot find it, consider the dish will be spicy but not málà.

Can I use an oven or air fryer instead of deep frying?
Partially — an air fryer at 200°C for 12–15 minutes will produce a crispy result, but it will not match the texture or flavor of true deep-fried La Zi Ji. The wok-fried chili oil step remains the same.

How do I store and reheat leftovers?
Refrigerate in an airtight container for up to 2 days. Reheat in a dry wok over high heat for 2–3 minutes to restore some crispness. The chicken will not be as crispy as fresh, but it will still be flavorful.