Sichuan Spicy Chicken Recipe ( La Zi Ji Ding)

Sichuan Spicy Chicken, or La Zi Ji Ding (辣子鸡丁), is a fiery, flavorful stir-fry that’s iconic in Sichuan cuisine. It features crispy chicken pieces tossed in a mountain of dried red chilies and tongue-tingling Sichuan peppercorns. This recipe is bold, addictive, and surprisingly quick to make at home. If you’re craving something spicy and deeply aromatic, this dish will hit the spot — perfect for a weeknight treat or when you want to impress spice lovers at the table.

Sichuan Spicy Chicken Recipe

Serves: 2
Prep time: 25 minutes
Cook time: 15 minutes

For the chicken and marinade:
1½ pounds chicken thighs, boneless, skinless, cut into ¾-inch cubes
1 tablespoon soy sauce
1 tablespoon Shaoxing wine
Pinch of salt
Pinch of white pepper
1 teaspoon sesame oil
1 egg white
2 tablespoons cornstarch
1 tablespoon cooking oil

Additional ingredients:
1 teaspoon ginger, minced
3 garlic cloves, minced
6 scallion stalks, white part only, minced
2 cups dried red chili peppers, cut into 1-inch pieces
½ cup dried lantern chili peppers, cut into 1-inch pieces
2 tablespoons Sichuan peppercorns
2 tablespoons green Sichuan peppercorns
Pinch of salt
Pinch of sugar
Pinch of white pepper
1 teaspoon toasted white sesame seeds
3 cups + 4 tablespoons cooking oil, separated

Sichuan Spicy Chicken Instructions

1. Marinate the chicken:

• In a bowl, combine chicken pieces with soy sauce, Shaoxing wine, salt, white pepper, sesame oil, and egg white. Mix well.
• Add the cornstarch and mix again to coat. Then stir in 1 tablespoon of cooking oil to prevent sticking during frying.
• Let marinate for 15 minutes while you prepare the remaining ingredients.

2. Deep-fry the chicken:

• In a wok over high heat, add 3 cups of cooking oil and heat to 350°F (177°C).
• Test with chopsticks — if small bubbles form around them, the oil is ready.
• Carefully add the chicken and fry for 3 minutes until golden. Remove and drain.
• Increase oil temperature to 375°F (191°C) and return the chicken for a second fry — about 30 seconds to crisp. Drain on paper towels.

3. Stir-fry with aromatics:

• In a clean wok over high heat, heat until smoking, then reduce to low. Add 4 tablespoons cooking oil.
• Add Sichuan peppercorns, green Sichuan peppercorns, red chili peppers, lantern chili peppers, ginger, garlic, and scallions. Stir-fry on low heat for 1 minute until fragrant.

4. Return the chicken and finish:

• Turn heat to high, return fried chicken to the wok. Season with salt, sugar, and white pepper.
• Stir-fry for 2 minutes until everything is well combined and coated in flavor.
• Finish with a sprinkle of toasted sesame seeds and serve hot.

Tips & notes

• Use two types of chili peppers: Regular dried chilies bring heat, while lantern chilies add aroma and depth.
• Double-frying trick: The second fry at higher heat removes excess oil and gives a crispier bite.
• Sichuan peppercorns: Green ones are more numbing, while red ones are more aromatic — both balance each other beautifully.
• Control the heat: Most of the dried chilies are for aroma — feel free to reduce them or remove them before eating if you’re spice-sensitive.