Spicy Dry Chili Chicken (Laziji)

Ingredients (Serves 3–4)

For the Chicken:

• 700g (1.5 lbs) chicken thighs, boneless, cut into bite-size pieces

• 1 tablespoon soy sauce

• 1 tablespoon Shaoxing wine (or dry sherry)

• 1 teaspoon cornstarch

• ½ teaspoon salt

• ½ teaspoon white pepper

• Oil for frying

For Stir-Frying:

• 1½–2 cups dried red chilies (cut in half, seeds optional)

• 4 cloves garlic (minced)

• 1 tablespoon ginger (minced)

• 2 green onions (cut into 2-inch pieces)

• 1 tablespoon Sichuan peppercorns

• 1 tablespoon sesame seeds

• 1 teaspoon sugar

• 1 tablespoon light soy sauce

• 1 teaspoon chili flakes (optional)

• 1 tablespoon chili oil (optional)

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Instructions

Step 1: Marinate Chicken

1. Mix chicken with soy sauce, wine, salt, pepper, and cornstarch.

2. Marinate 20 minutes.

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Step 2: Fry the Chicken

1. Heat oil to 170–180°C (340–355°F).

2. Fry chicken in batches for 4–5 minutes until golden and crispy.

3. Remove and drain.

4. For extra crispiness, fry again for 1–2 minutes.

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Step 3: Stir-Fry Aromatics

1. In a wok, add 1–2 tablespoons oil.

2. Add Sichuan peppercorns and dried chilies. Stir-fry until fragrant (do not burn).

3. Add garlic and ginger; stir 20 seconds.

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Step 4: Combine

1. Add fried chicken back into the wok.

2. Toss with soy sauce, sugar, sesame seeds, chili flakes, and chili oil.

3. Add green onions and stir-fry briefly.

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Serve

• Sprinkle extra sesame seeds.

• Serve hot with steamed rice.

• Warning: It’s spicy! 🌶️🔥

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Tips

• Remove chili seeds for less heat.

• Use chicken thighs for juicier texture.

• Do not burn the chilies — they turn bitter quickly.