Chongqing Chicken with Chillies 辣子鸡
#chongqingchicken #spicysichuanchicken #辣子鸡 #laziji
How do you define a successful plate of lazi ji 辣子鸡? The deep-fried chicken pieces should be crisp on the outside while tender within, buried in a large pile of blood red spicy dried chillies and numbing Sichuan peppercorn. The dried chillies act as a dramatic garnish to the dish and are not really meant to be eaten.
Depending on your preference, you could use either boneless skin-on chicken thigh, chicken breast or chicken fillet. To get that restaurant-quality look and taste, I highly recommend you cutting the chicken into tiny bite size pieces.
Since I’m using chicken fillet for this recipe, I added a baking soda in the ingredient list. Baking soda helps to tenderize the meat and keeps it soft.
Ingredients:
300g chicken fillets
1 tsp salt
2 tsp sugar
1 tbsp soy sauce
1 tsp chicken powder
1 tbsp Chinese cooking wine
1 egg
1 tsp baking soda (as a tenderizer, optional)
4 tbsp cornstarch
Cooking oil
Aromatics:
3 to 4 chilli padi - chopped
50g dried chilli – cut into small pieces
20g sichuan peppercorn
2 tsp spicy dou ban sauce
2 tsp lao gan ma
1 thumb ginger - minced
4 cloves garlic - minced
1 tbsp sugar
1 tsp chicken powder
Spring onions
Sesame seeds
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