Chongqing Chicken (La Zi Ji)
Bite-size pieces of chicken fried until shatteringly crisp, then tossed in the wok with a mountain of dried red chilies, Sichuan peppercorns and garlic. Hunting for the chicken among the chilies is half the fun.
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Ingredients
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Start your free weekContinue with free accessMarinate the chicken
Toss the chicken with the Shaoxing wine, soy sauce and salt and leave for 15 minutes. Just before frying, toss with the cornstarch until every piece is coated.
First fry
Heat the oil in a wok to 170°C. Fry the chicken in two batches for 4–5 minutes until cooked through and pale golden. Drain.
Second fry
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Toast the aromatics
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Toss and serve
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Marinate the chicken
Toss the chicken with the Shaoxing wine, soy sauce and salt and leave for 15 minutes. Just before frying, toss with the cornstarch until every piece is coated.
First fry
Heat the oil in a wok to 170°C. Fry the chicken in two batches for 4–5 minutes until cooked through and pale golden. Drain.
Second fry
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Toast the aromatics
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Toss and serve
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The Story Behind the Dish
La zi ji was born at roadside restaurants near Gele Mountain outside Chongqing, where cooks served truck drivers and travellers a dish built for big appetites and bold palates.
It quickly spread across Sichuan and then all of China, becoming one of the signature dishes of the mala (numbing-and-hot) style.
⭐ Why It's Famous
It's the purest expression of Chongqing's love of heat: crisp, salty chicken perfumed by toasted chilies and the tingling buzz of Sichuan pepper.
💡 Fun Fact
A proper plate often holds more chilies than chicken by volume — diners treat finding each piece as a treasure hunt.
Gele Mountain, Chongqing
29.56°N, 106.55°E
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