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Best Easy La Zi Ji Recipe

Name: Best Easy La Zi Ji Recipe
Total time: 40 min
Yield: 180 g
Ingredients: boneless skinless chicken thighs 1.5 lbs; cornstarch 0.75 cup; egg 1 piece; neutral oil (for frying) 2 cups; dried red chilies 1 cup; Sichuan peppercorns 2 tbsp; scallions (cut into 1-inch pieces) 3 pieces; garlic cloves (smashed) 4 cloves; soy sauce 2 tbsp; Shaoxing wine 1.5 tbsp; sugar 1 tsp; kosher salt 1 tsp; white pepper 0.25 tsp

La zi ji features crispy chicken pieces buried in a mountain of dried chilies and Sichuan peppercorns. A high protein chicken dish that's a bold family crowd-pleaser.

Cook 40 min Difficulty NORMAL 320 kcal

#high protein #Chinese #spicy chicken #Sichuan

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Ingredients

Main ingredients

boneless skinless chicken thighs 1.5 lbs
cornstarch 0.75 cup
egg 1 piece
neutral oil (for frying) 2 cups
dried red chilies 1 cup
Sichuan peppercorns 2 tbsp
scallions (cut into 1-inch pieces) 3 pieces
garlic cloves (smashed) 4 cloves

Seasonings/Sauce

soy sauce 2 tbsp
Shaoxing wine 1.5 tbsp
sugar 1 tsp
kosher salt 1 tsp
white pepper 0.25 tsp

Nutrition summary

Carbohydrates 12 g 15%

Protein 27 g 34%

Fat 15 g 51%

Serving size 180g

Cooking steps

1

Cut the chicken thighs into bite-size cubes and place in a bowl. Add soy sauce, Shaoxing wine, sugar, salt, white pepper, and the beaten egg. Mix thoroughly; marinate for at least 20 minutes.
2

Toss the marinated chicken pieces in cornstarch until each piece is evenly coated. Shake off any excess starch to avoid clumping.
3

In a large wok or Dutch oven, heat the neutral oil over medium-high until shimmering (350°F). Fry the chicken pieces in batches until golden and crispy, about 4 minutes per batch. Drain onto a wire rack or paper towels.
4

Carefully pour off all but 2 tablespoons of oil from the wok. Lower heat to medium and add dried chilies and Sichuan peppercorns. Stir-fry for about 1 minute, stirring constantly, until aromatic but not burnt.
5

Return the fried chicken to the wok. Add scallions and smashed garlic cloves. Stir-fry everything together over medium-high heat for 2 minutes, ensuring the chicken is well-tossed with the aromatics.
6

Transfer to a serving plate, making sure to bury the chicken in the chilies for an authentic presentation. Serve hot.

Personalized Q&A

Q. What's the key ingredient in this La Zi Ji recipe?

The most important ingredient is boneless skinless chicken thighs, which provide juicy flavor and a tender bite even after double frying. Dried red chilies and Sichuan peppercorns are also essential—they create the signature spicy, numbing flavor profile that defines La Zi Ji.

Q. How can I achieve perfectly crispy chicken pieces?

Careful coating of the marinated chicken with cornstarch is crucial, and frying at the right oil temperature (around 350°F) ensures a crisp exterior. Avoid crowding the pan, fry in batches, and drain on a rack to maintain maximum crunch.

Q. What helps prevent the chicken from becoming tough or overcooked?

Marinating the chicken with soy sauce, Shaoxing wine, and egg helps tenderize the meat. Quick frying at the correct temperature creates a golden crust before the inside overcooks. Keep the stir-fry brief after frying for the juiciest results.

Q. How many calories and how much protein are in each serving?

Each 180g serving contains about 320 kcal and 27g protein, making this dish an excellent high-protein option. The recipe has a robust protein-to-carb ratio, with protein accounting for 34% of total calories and carbs only 15%.

Best Easy La Zi Ji Recipe

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