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Chongqing Chicken

Chongqing chicken or Chongqing laziji combines shallow-fried chicken with fragrant dried chilies and mouth-numbing Sichuan peppercorns, resulting in irresistibly juicy and flavorful chicken.

Chongqing Chicken on a plate topped with fresh scallions.

What is Chongqing Chicken?

Chongqing chicken is a Chinese dish from Chongqing that, until recently, was a part of the Sichuan providence known for its spicy cuisine. This plate has many names, including Szechuan, Mala, and Chongqing laziji, to name a few. Marked by mouth-tingling Sichuan peppercorns and dried red chilies, this stir-fry is not for the faint of heart. However, if you enjoy spicy food, it’s not as hot as it appears.

What You Need to Make this Recipe

  • Dark Soy Sauce: Dark soy sauce is different from light or all-purpose soy sauce; it has a more intense flavor, and the saltiness makes it perfect for marinating.
  • Shaoxing Wine + Eggs Whites: The combination of egg white and vinegar creates a velveting effect that tenderizes the chicken.
  • White Sugar: Sugar prevents the chicken from becoming tough.
  • Chicken Thighs: We use boneless chicken thighs cut into bite-size pieces. Traditionally this meal is made with a broken-down whole chicken, but I don’t possess the butchering skills. Chicken thighs work well for this recipe since they stay moist throughout the cooking process.
  • Salt + Corn Starch: Salt and cornstarch perfectly coat the seasoned fried chicken.
  • Sichuan Peppercorns: Citrus-flavored Sichuan peppercorns create a tingly, numbing sensation in your mouth and provide a classic Sichuan flavor. Use red or green peppercorns; the red ones are stronger, and the green is more numbing.
  • Arbol Chilies: Mild Arbol chilies have a deep flavor and give the meal its signature look. While the meal looks super spicy at first glance, the chicken pieces are picked up with chopsticks, leaving the chilies behind, but only if you want to. I prefer to scoop up a few with each bite for a bit of heat.
  • Ginger: Fresh ginger lends flavor to the chicken.
  • Garlic: I suggest using four cloves, but don’t let my recipe tell you how much garlic to use – measure with your heart.
  • Scallion: Scallions add a nice peppery finish.

How to Make Chongqing Chicken

The full recipe with measurements is in the recipe card below.

Step 1: Combine the ingredients for the marinade in a mixing bowl. Stir until the sugar dissolves.

Add the chicken, cover, and marinate for 30 minutes at room temperature. Meanwhile, set a wire rack onto a rimmed baking sheet.

Add the bite-sized pieces of chicken to the bowl of the Sichuan fried chicken marinade.

Step 2: Pour the chicken into a colander and drain for 1-2 minutes.

Step 3: Combine cornstarch and salt on a plate. Add ½ of the chicken to the mixture. Stir to coat, then shake off any excess. Set the chicken onto the wire rack, and repeat with the remaining chicken.

Coat chicken in the cornstarch and salt mixture before frying the Sichuan chicken.

Step 4: Warm oil to 350°F (176°C) in a Dutch oven. Add half of the chicken in a single layer and cook until both sides brown, about 3-5 minutes.

Using a slotted spoon, transfer the chicken to an unused wire rack or paper towels.

Next, fry a whole batch of the Sichuan chicken.

Step 5: Heat oil in a heavy-bottomed pan or wok. Then, add Arbol chilies and Sichuan peppercorns until they begin to sputter.

The base for the Sichuan fried chicken sauce is heated Sichuan peppercorns and arbol chilies.

Step 6: Next, add the garlic, ginger, sugar, and Shaoxing wine. Cook for 3 minutes.

Chilies fry for the Sichuan fried chicken sauce and garlic and garlic is added to elevate the flavor.

Step 7: Stir in the reserved chicken and toss to combine. Garnish with scallions, serve with jasmine rice, and get your chopsticks ready!

Chongqing Chicken on a plate topped with fresh scallions.

Expert Tips

  • Control the heat by increasing or reducing the number of chopped red chilies in the dish.
  • Marinate the chicken for at least 30 minutes to help infuse the meat with flavor. A traditional marinade includes soy sauce, Shaoxing wine, sugar, and egg whites.
  • Use a wok to stir-fry the chicken. A wok heats evenly and allows you to cook the chicken quickly over high heat; this helps to retain its moisture and texture.
  • Be sure to remove the chicken from the wok when it is fully cooked. Overcooking the chicken can make it tough and dry.
  • Use Sichuan peppercorns to add a unique flavor and numbing sensation to the dish. These can be added to the stir-fry along with dried chili peppers.

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Chongqing Chicken on a plate topped with fresh scallions.

Serving Suggestions

  • Rice: Jasmine Rice, Brown Rice
  • Noodles: Dan Dan Noodles, Mapu Tofu
  • Appetizers: Spring Rolls, Wontons in Chili Oil
  • Vegetables: Sautéed Peppers, Stir Fried Cabbage, Sautéed String Bean, Yuxiang Eggplant

Frequently Asked Questions

What does Sichuan chicken taste like?

Many flavors come through in this dish – spicy, sweet, and salty. The combination of peppercorns, chilies, and garlic adds heat and savoriness to the chicken, while the sweetness comes through in the sauce.

Is Chongqing chicken spicy?

For most, Sichuan chicken is going to be pretty spicy. But, it’s not as spicy as it looks. And if you eat Chongqing Laziji with chopsticks, you can easily pick the chicken out of the dish, leaving the chilies behind.

Where can I buy Sichuan peppercorns and Arbol chilies?

Sichuan peppercorns are actually berries from an ash tree rather than pepper, but they deliver a ton of heat and a unique citrusy flavor, so we will count them! Dried red chilies are easier to come by in regular grocery stores.

However, Sichuan peppercorns can be difficult to track down. Your best bet is to take a trip to a local Asian market where they should be in stock. Otherwise, I find them online.

Do you eat the peppers in Chongqing chicken?

You don’t have to eat the peppercorns and chilies, at least not all of them; use your chopsticks to pick out the chicken pieces.

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Chongqing Chicken on a plate topped with fresh scallions.

Chongqing Chicken (Sichuan Chicken)

Tressa Jamil
Chongqing chicken combines deep-fried chicken pieces with fragrant Arbol chilies and mouth-numbing Sichuan peppercorns, resulting in irresistibly juicy and flavorful chicken.
5 from 8 votes
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Chinese, Sichuan
Servings 6 Servings
Calories 550 kcal
Ingredients
  
For the Marinade:
For the Chicken:
  • 2 pounds chicken thighs, skinless and boneless, cut into 1-inch pieces
  • 1 teaspoon kosher salt
  • 1 cup corn starch
  • 2 quarts canola oil
For the Dish:
  • 2 tablespoon canola oil
  • 1-2 teaspoons Sichuan peppercorns, dried, red or green
  • 1 cup red chilies, dried, chopped
  • 1 inch fresh ginger, peeled and julienne
  • 4 cloves garlic, julienne
  • ½ teaspoon white sugar, granulated
  • 1 teaspoon Shaoxing wine
  • 8 scallions, thinly sliced, whites and greens separated
Instructions
 
  • Combine the ingredients for the marinade In a mixing bowl. Stir until the sugar dissolves. Add the chicken, cover, and marinate for 30 minutes at room temperature. Meanwhile, set a wire rack onto a rimmed baking sheet.
  • Pour the marinated chicken into a colander and let it drain for 1-2 minutes.
  • Combine cornstarch and salt on a plate. Add ½ of the chicken to the cornstarch mixture. Stir to coat, then shake off any excess. Set the chicken onto the wire rack, and repeat with the remaining chicken.
  • Warm the oil to 350° F (176° C) in a Dutch oven. Add half of the chicken in a single layer and cook until both sides brown, about 3-5 minutes. Using a slotted spoon, transfer the chicken to an unused wire rack or paper towels.
  • Allow the oil to return to 350° F (176° C) and repeat the process with the remaining chicken.
  • Heat oil in a heavy-bottomed pan or wok. Then, add Arbol chilies and Sichuan peppercorns until they begin to sputter.
  • Next, add the garlic, ginger, sugar, and Shaoxing wine. Cook for about 3 minutes.
  • Stir in the reserved chicken and toss to combine.
  • Garnish with scallions, serve with jasmine rice, and get your chopsticks ready!
Notes
Expert Tips:
  • Control the heat by increasing or reducing the number of chopped red chilies in the dish.
  • Marinate the chicken for at least 30 minutes to help infuse the meat with flavor. A traditional marinade includes soy sauce, Shaoxing wine, sugar, and egg whites.
  • Use a wok to stir-fry the chicken. A wok heats evenly and allows you to cook the chicken quickly over high heat; this helps to retain its moisture and texture.
  • Be sure to remove the chicken from the wok when it is fully cooked. Overcooking the chicken can make it tough and dry.
  • Use Sichuan peppercorns to add a unique flavor and numbing sensation to the dish. These can be added to the stir-fry along with dried chili peppers.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 550 kcal | Carbohydrates: 44 g | Protein: 36 g | Fat: 22 g | Sodium: 1191 mg | Fiber: 1 g | Sugar: 8 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating




Kate

Saturday 13th of January 2024

Made this with tofu to try to emulate a spicy crispy tofu dish we get locally . It needed more spice and the tofu at the restaurant wasn't marinated but this is close. Thanks!

Tressa Jamil

Saturday 13th of January 2024

I have been recipe-testing something similar that we get at a restaurant too. Be sure to check back once its posted :)

Emily Thompson

Friday 26th of May 2023

Wow. I tried making the Chongqing chicken, and it turned out awesome. My family couldn't stop raving about it, and I can't wait to make it again. Thank you for this incredible recipe!

Michael

Friday 26th of May 2023

I recently tried out the Chongqing chicken recipe and I have to say, it was absolutely amazing! The combination of the deep-fried chicken, the fragrant Arbol chilies, and the Sichuan peppercorns created a flavor explosion in my mouth. The chicken was incredibly juicy and tender, and the spices added just the right amount of heat and numbing sensation. I couldn't get enough of it! This recipe has definitely become a new favorite in my household. Thanks for sharing!

Jasmine

Thursday 6th of April 2023

I never comment on anything. But I had to for this recipe because this now my 3rd time making it. I only had to read the recipe the first time, and nailed it the next 2 times on my own, thanks to your clear directions. 10 out of 10.

Tressa Jamil

Thursday 6th of April 2023

Wow, thank you so much for taking the time to leave a comment! We are thrilled to hear that you have enjoyed making it multiple times and that our directions were clear and easy to follow. It's always rewarding to know that our efforts are helping others in the kitchen. We appreciate your support and hope you continue to enjoy our recipes in the future!

Shariq

Wednesday 16th of November 2022

This has to be one of the best friend chicken dishes I've tried! So flavorful and easy to prepare. The peppers taste so good, I keep eating them long after the chicken is gone.