Make La Zi Ji at home with this simple recipe! Crisp, flavourful, numbing chicken bites with the smoky heat of dried chilies is addictive!
If you’ve never tried La Zi Ji (辣子鸡) or Mala Ji or La Zi Ji Ding or Sichuan Dried Chilli Fried Chicken before, you might be a little intimidated at first. A plate piled high with dried chilies, with tiny bits of fried chicken peeking through—it will probably make you wonder: what exactly am I supposed to be eating here?
The answer? The fun (and flavor!) of La Zi Ji comes from fishing out the crispy chicken pieces, which absorb the smoky heat of the dried chilies and the signature numbing tingle of Sichuan peppercorns. The chicken itself isn’t overwhelmingly spicy, but if you’re feeling bold, try eating it with some chilies for an extra kick!
I see this dish on the menu at nearly every Sichuan restaurant in Singapore, and I knew I had to try making it at home. After testing different versions, I’ve simplified the recipe while keeping all the bold flavours intact. Here’s how you can make this addictive dish at home!
What is La Zi Ji?
La Zi Ji, or Chongqing Chicken, is a classic Sichuan dish featuring crispy fried chicken tossed with a mountain of dried chilies and Sichuan peppercorns.
The dish is all about heat and fragrance—the chilies lend a smoky spice, while the Sichuan peppercorns give that signature mala (麻辣) numbing sensation. Despite its fiery appearance, the chicken itself isn’t extremely spicy since it mainly absorbs the aroma of the chilies.
Why You’ll Love This Recipe
- Quick! Takes less than 30 minutes for the whole dish to come together
- Only ONE PAN needed to make the entire dish
- No deep-frying—just a simple shallow fry method
- Surprisingly easy to make at home with minimal ingredients
Key Ingredients for La Zi Ji
What Chicken Parts to Use for La Zi Ji
The authentic recipe uses chopped up bone-in chicken into tiny pieces. When you fish the chicken bits out, there will usually be pieces of bone within. The “fun” is in fishing out the chicken bits AND the bony parts. I think. Personally, not my idea of fun. But if you want to experience this authentic way yourself, then I recommend chopping up chicken wings for the extra tenderness.
But for an easier, more practical approach, I prefer using boneless chicken thighs. They’re juicier, more forgiving to cook, and just as flavourful. Chicken breast works too, but thighs give a better texture.
Cut the chicken into small pieces. The pieces do not need to be equal, they just need to be cut into small bites, like popcorn chicken. Do not simply cube the chicken – they need to be smaller than the regular ‘cubed chicken’ that you use to make sweet and sour chicken or kung pao chicken, for example.
Pro Tip: If you find chopping chicken tricky, try cutting it while it’s still slightly frozen—it makes handling much easier!
Chicken Marinade:
To me, the chicken marinade is essential, but flexible. I have a standard chicken marinade mix here, but to be honest, I mix it up all the time depending on what I have or feel like. As long as you marinated your chicken, you’re good to go.
Chicken Coating:
The chicken is coated lightly and simply with just cornstarch or potato starch. The amount is not that much, because the purpose is to only give it a crisp exterior, NOT a crispy exterior.
Pro Tip: I usually marinade chicken in a covered container. To quickly and effortlessly coat the chicken, I add the cornstarch straight to the container, cover the container (tight!), and give the container a good shake! By the time I’m done, the chicken would be coated – no messy fingers needed!
Dried Chillies
Sichuan Dried Chillies would be most authentic, but it is easily replaceable with any other dried chillies! I use the same dried chilli that I use to make my homemade dried chilli paste. These would commonly be Spur chillies, or Kashmiri chillies.
With the Spur and Kashmiri chillies, there is no need to pour boiling water over them to soften (like to make dried chilli paste). Simply give a quick rinse under running water to clean it.
Sichuan Dried Chillies are typically shorter, so they can be left whole (make sure to cut off the stems). Spur and Kashmiri dried chillies tend to be longer, so I like to cut them up into smaller pieces. You can also control the heat this way – discard the seeds for a milder dish or let the seeds run free in the dish for maximum spice!
Sichuan Peppercorns
While dried chillies are easily replaceable and interchangeable, Sichuan Peppercorns are a different matter!
Sichuan Peppercorns are unique in its flavour: tingly (hence the ‘numbing’ feel) with an almost floral citrus scent. No other peppercorn will give you that same mala (麻辣) effect!
Other Ingredients
- Ginger: For a subtle aromatic depth, you can also add sliced garlic as well.
- Sugar: Balances out the spice
- Spring onions, cilantro & sesame seeds: for garnish and a fresh pop of flavour
- Peanuts: Optional, but they add a nice crunch and a nutty layer to the dish. I don’t usually add peanuts simply because I don’t… stock on peanuts! If using raw peanuts, you will need to deep fry them first to cook. If you are lazy (like me), then use readily-available roasted peanuts! It’s the only way I will add peanuts to my La Zi Ji, and I’m not ashamed to admit it!
The Fried Chicken Pieces for La Zi Ji
For this recipe, I lightly coat the chicken and shallow-fry it instead of deep-frying. This method gives the chicken a slight crisp while keeping things simple and practical for home cooking. I’m not a fan of using a ton of oil—especially for such a small batch—so this approach works perfectly.
The chicken still turns out incredibly flavorful and addictive, even without all that that extra crunch. Plus, you only need one pan for both frying the chicken and making the final dish, which means way less cleanup!
Want crispier chicken? Easy fix! Just coat the chicken pieces with more potato or cornstarch before frying. My version has a light, “wet” coating, but if you prefer extra crunch, coat yours until it’s fully floured and dry before frying. Just keep in mind that this method can leave leftover fried batter in the oil, so try to skim out any leftover bits to keep the oil clean for the next step!
If you’re looking for a healthier or even quicker shortcut, skip the pre-frying altogether. Simply stir-fry the chicken first, then proceed with the rest of the recipe —it’s an effortless way to cut down on oil and cooking time!
How to Serve La Zi Ji
La Zi Ji is best served with steamed rice to balance the heat! If you want to go all out with a Sichuan-style feast, try pairing it with:
- Mapo Tofu – for a saucy, spicy contrast
- A quick vegetable stir-fry – to add some freshness
- Spicy smashed cucumber salad – if you’re feeling extra organized (which I rarely am, lol)
But honestly? La Zi Ji is so addictive that you might just find yourself snacking on it while catching up on some Netflix… like spicy popcorn!
Tips & Tricks
- Adjust the heat – Remove chili seeds for a milder dish or use fewer dried chillies. OR add MORE dried chillies! If your chicken is drowning in dried chillies, you’re doing it right!
- Don’t burn the spices! – Stir-fry the chilies and peppercorns on low heat to avoid bitterness.
- Extra crispy chicken? – Dust the chicken with more starch before frying.
- Healthier version – Skip the frying and stir-fry the chicken directly.
Storing & Reheating Instructions
- Fridge – Store leftovers in an airtight container for up to 3 days.
- Reheat – In a pan over low heat to maintain crispiness. Avoid microwaving, as it can make the chicken soggy. Air frying can also be a way to go, as it will crisp up the chicken AND the dried chillies… but your dried chillies will fly about the air fryer basket as it’s air frying – consider this a warning!
More Recipes Like This
La Zi Ji | Sichuan Dried Chilli Fried Chicken
2
servings10
minutes15
minutesIngredients
- Fried Chicken
300 g Chicken, boneless thighs or breasts, diced
1/4 tsp Salt
1/4 tsp White Pepper
1 tbsp Light Soy Sauce
1 tsp Oyster Sauce
1 tsp Sesame Oil
1 -2 tbsps Cornstarch or Potato Starch
1/4 cup Neutral Oil (such as vegetable or canola), or enough for shallow frying
- The Rest of the Dish
1 -2 cup Dried Chillies, cut
1 tbsp Sichuan Peppercorns
1 inch Ginger, sliced
4 cloves Garlic, sliced (optional)
1 tsp Sugar
1/4 cup Roasted Peanuts (optional)
1 tsp Sesame Seeds
1 tbsp Spring Onions, chopped
1 -2 stalks Cilantro, chopped
Directions
- Preparing the Ingredients
- Cut chicken into bite-sized pieces, about 1/2-inch in size.
- Add salt, pepper, soy sauce, oyster sauce and sesame oil to the chicken and mix to combine. Allow to marinade for 10 mins or while you prepare the other ingredients. Overnight is best.
- Rinse dried chillies and pat dry. Cut dried chillies, if needed, to about 1-inch pieces. Shake off seeds to reduce heat.
- Shallow Frying Chicken
- When you are ready to cook the chicken, add cornstarch or potato starch to the marinated chicken. Mix through to coat. It should be a ‘wet’ batter, this is fine. If you prefer floured chicken pieces, just add more cornstarch until you’re satisfied.
- Add enough oil to pan to shallow fry, and place over medium heat. Once hot, gently add the marinated chicken. Spread out chicken in pan to cook evenly, do not overlap the pieces. Cook in batches, if needed. The battered chicken pieces will tend to stick to one another, you can gently separate with tongs or chopsticks.
- Allow to fry and turn golden on one side, before flipping over the other side to cook through. You can use a spatula to flip a few chicken pieces at one go.
- Once chicken is cooked through and golden brown on both sides, take it off the oil. Place on paper towels to drain excess oil.
- Making the La Zi Ji
- Use the same pan; there should be some oil leftover. There should be 2-3 tablespoons of oil in the pan. Remove or add oil as needed.
- Over low heat, add ginger, garlic, if using, sichuan peppercorns and dried chillies. Continuously stir fry over low heat so you do not burn the chillies. Stir fry until fragrant; the roasted smell of the chillies and citrusy smell of the peppercorns should rise.
- Add back the fried chicken, sugar and peanuts, if using. Toss to combine. Once well-combined and heated through, turn off the heat.
- Immediately add spring onions, cilantro and sesame seeds. Toss to combine. Plate and serve immediately, enjoy La Zi Ji while hot!
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zi?
dish is normally called mala-ji. which “zi” are u inserting there?
This dish can be known as ‘mala ji’ or ‘la zi ji’. Here it’s more commonly known as ‘la zi ji’.