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Sichuan Chicken – Chongqing Laziji

Sichuan chicken is deep-fried chicken pieces cooked with fragrant Arbol chilies and mouth-numbing Sichuan peppercorns, resulting in irresistibly juicy chicken our family loves.

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: Paired with egg whites, vinegar creates a velveting effect to tenderize the chicken.
  • White Sugar: Sugar prevents the chicken from becoming tough.
  • Eggs Whites: Egg whites create a velveting effect when paired with vinegar to tenderize the chicken.
  • Chicken Thighs: We use boneless chicken thighs cut into bite-size pieces to make it easy. Traditionally this meal is made with a broken-down whole chicken, but I don’t have those butchering skills.
  • Salt + Corn Starch: Flavors the cornstarch coating for perfectly seasoned fried chicken.
  • Sichuan Peppercorns: Citrus-flavored Sichuan peppercorns create a tingly, numbing sensation in your mouth and provide the traditional Sichuan flavor.
  • 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, it’s common to pick out the chicken pieces using 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 – go for it.
  • Scallion: Scallions or green onions add a nice peppery finish.
  • Toasted Sesame Seeds: Finish the Sichuan fried chicken with sesame seeds.

HOW TO MAKE SICHUAN CHICKEN

chicken marinating in a mixing bowl for Chongqing Laziji

PREPARE THE CHICKEN- Combine the ingredients for the marinade In a mixing bowl: soy sauce, vinegar, sugar, and egg whites. Stir until the sugar dissolves. Add the chicken, cover, and marinate for 30 minutes at room temperature. Meanwhile, set the wire rack on the rimmed baking sheet.

COMBINE- Combine cornstarch and salt on a plate.

DRAIN– Place the marinated chicken and leave it to drain in a colander for 1-2 minutes.

chicken coated in flour for Chongqing Laziji

COAT– 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.

chicken frying in oil Chongqing Laziji

FRY- Over medium heat, warm the oil to 350° 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. Allow the oil to return to 350° and repeat the process with the remaining chicken.

sichuan peppercorns and arbol chilies frying in oil for Chongqing Laziji

STIR-FRY In a heavy-bottomed pan or wok, heat canola oil, Arbol chilies, and Sichuan peppercorns until they begin to sputter.

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

Next, add the garlic, ginger, sugar, and Shaoxing wine. Cook for about 3 minutes.

Sichuan fried chicken in a wok ready to be served.

TOSS- Stir in the reserved chicken and toss to combine.

SERVE- Garnish with scallions, serve with jasmine rice, and get your chopsticks ready!

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Sichuan fried chicken on serving plate ready to be served.

SERVING SUGGESTIONS

  • Jasmin Rice
  • Dan Dan Noodles
  • Spring Roll
  • Wontons in Chili Oil
  • Sautéed Peppers
  • Stir Fried Cabbage
  • Sautéed String Bean
  • Sichuan Eggplant
  • Mapu Tofu

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 Sichuan 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.

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Sichuan fried chicken on serving plate ready to be served.

Sichuan Chicken – Chongqing Laziji

Tressa Jamil
Learn how to make Sichuan chicken using chicken thighs, garlic, ginger, dried Arbol chilis, scallions, and Sichuan peppercorns.
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Chinese, Sichuan
Servings 6 Servings

Ingredients
  

For the Marinade:

For the Chicken:

  • 2 pounds chicken thighs, skinless and boneless, cut into 1-inch pieces
  • 1 teaspoon kosher salt
  • 2 cups corn starch
  • 2 quarts canola oil

For the Dish:

  • 2 tablespoon canola oil
  • 1 teaspoon Sichuan peppercorns, dried, red or green
  • 1 cup Arbol chilies, dried, diced
  • 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
  • 1 teaspoon toasted sesame seeds

Instructions
 

  • Combine the ingredients for the marinade In a mixing bowl: soy sauce, vinegar, sugar, and egg whites. Stir until the sugar dissolves. Add the chicken, cover, and marinate for 30 minutes at room temperature. Meanwhile, set the wire rack on the rimmed baking sheet.
  • Combine cornstarch and salt on a plate.
  • Place the marinated chicken and leave it to drain in a colander for 1-2 minutes.
  • 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.
  • Over medium heat, warm the oil to 350° 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.
  • Allow the oil to return to 350° and repeat the process with the remaining chicken.
  • In a heavy-bottomed pan or wok, heat canola oil, 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

  • Web Story: Check out my web story for Sichuan chicken! 
Keyword chongqing chicken, sichuan chicken
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




Eric

Sunday 1st of May 2022

I'm going to try this as soon as I have the opportunity, sounds delicious!

Tressa - Jamil Ghar Team

Sunday 1st of May 2022

Thank you for taking the time to comment, Eric. Please come back here and let us know what you think once you've made it!