For an even more intense flavor, lightly toast the Szechuan peppercorns in a dry pan before adding them to the wok. Adjust the number of dried chilies to your desired level of spiciness. Remember, a little goes a long way! Chicken thighs remain more tender during the high-heat cooking than chicken breasts. Ensure your peanut oil is hot enough before frying. If it's not hot enough, the chicken will absorb too much oil. Serve with steamed rice to balance the spice.
Fiery Pepper Chicken
-
PREP TIME20 mins
-
COOK TIME15 mins
-
TOTAL TIME35 mins
-
SERVING4 People
-
VIEWS31
Experience the explosive flavors of Szechuan with this vibrant and fiery chicken dish. Known as Chong Qing Lazi Ji, this recipe delivers an authentic taste of China's culinary heartland. Prepare for a thrilling dance of heat and savory delight!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate27 g
-
Cholesterol35 mg
-
Fiber7 g
-
Protein16 g
-
Saturated Fat3 g
-
Sodium807 mg
-
Sugar2 g
-
Fat20 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a bowl, combine 1 teaspoon of cooking wine and 1/2 teaspoon of salt. Add the chicken cubes and stir to ensure they are evenly coated. Allow the chicken to marinate for 2-3 minutes. (Time: 2-3 minutes)
02
StepPlace the marinated chicken in a large, sealable plastic bag. Add the cornstarch and shake well, ensuring each piece is thoroughly coated. If the chicken appears wet, add a little more cornstarch. (Time: 2 minutes)
03
StepHeat the peanut oil in a wok or large, heavy-bottomed skillet over high heat until it reaches approximately 350°F (175°C). Carefully add the chicken to the hot oil in batches, being careful not to overcrowd the wok. Fry the chicken until golden brown and crispy around the edges, about 7-10 minutes. (Time: 7-10 minutes)
04
StepRemove the fried chicken with a slotted spoon and transfer it to a paper towel-lined plate to drain excess oil. Reserve 2 tablespoons of the peanut oil in the wok, discarding the rest. (Time: 2 minutes)
05
StepReheat the reserved oil in the wok over medium-high heat. Add the minced garlic, ginger, and julienned green onions. Stir-fry until fragrant, about 1 minute. (Time: 1 minute)
06
StepAdd the green chilies, chopped dried red chilies, and Szechuan peppercorns to the wok. Continue to stir-fry for another 20 seconds, allowing the aromas to bloom. (Time: 20 seconds)
07
StepReturn the fried chicken to the wok. Stir in the soy sauce, 2 teaspoons of cooking wine, sugar, and remaining 1/2 teaspoon of salt. Toss everything together until the chicken is evenly coated and heated through. (Time: 1-2 minutes)
08
StepRemove the Fiery Pepper Chicken from the heat and serve immediately. Garnish with extra green onions, if desired.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Eileen Feest
Jun 24, 2025The chicken came out so crispy! Loved the numbing sensation from the Szechuan peppercorns.
Lloyd Skiles
Jun 14, 2025Absolutely amazing! The perfect balance of heat and flavor. My family devoured it!
Alexis Tremblay
May 6, 2025I reduced the number of dried chilies slightly, and it was perfect for my spice tolerance. Great recipe!
Raymond Corkery
Feb 24, 2025Authentic Szechuan taste right in my own kitchen. I will make it again and again!