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    Home / Dinner / Chongqing Spicy Chicken (Laziji)

    Chongqing Spicy Chicken (Laziji)

    Crispy nuggets of chicken buried in a mountain of dried chilies and peppercorns, each bite a crackle of heat you can’t quit.

    ⏱ 25 minPrep time
    🔥 20 minCook time
    🍽 4Servings
    🏷 DinnerCategory
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    Laziji was born in Chongqing, a city that takes its heat seriously, and it is the dish people mean when they say Sichuan food is not for the faint of heart. Small pieces of chicken are fried until crisp, then tossed with a mountain of dried chilies. The chilies are mostly for aroma and drama, which makes the dish less punishing than it looks, and restaurants pile them so high the chicken is nearly hidden.

    A treasure hunt through a mountain of chilies

    You eat it like a treasure hunt, pushing through the chilies to find the crackling nuggets of chicken underneath. The toasted Sichuan peppercorns make your lips hum, and the crisp, salty chicken keeps you digging for more. Serve it with plain rice to cool things down between bites, and keep the leftover chilies, many cooks grind them into a homemade chili powder that is better than anything in a jar.

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    Step by stepInstructions

    1. Toss the chicken with the wine, soy sauce, cornstarch, and salt, and marinate for 15 minutes.
    2. Soak the dried chilies in warm water for 5 minutes, then drain well. This keeps them from burning.
    3. Heat the oil in a wok to 350°F. Fry the chicken in batches until deep golden and crisp, about 5 minutes per batch, then drain on paper towels.
    4. Pour off all but 2 tbsp of the oil. Add the peppercorns and chilies and stir-fry over medium heat for 1 minute, until fragrant.
    5. Add the garlic, ginger, and scallions, and stir-fry for 30 seconds.
    6. Return the chicken to the wok, add the sugar, and toss for 1 to 2 minutes so everything is coated and crisp.
    7. Pile onto a platter and serve hot, digging through the chilies for the chicken.

    💡 Chef tips & storage

    Soak the dried chilies briefly so they stay pliable and fragrant instead of scorching. Cut the chicken into small 1-inch pieces so every one turns crunchy.

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    Recipe details

    Prep25 min
    Cook20 min
    Servings4
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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