Poulet de Chongqing (La Zi Ji)
Morceaux de poulet frits bien croustillants, sautés au wok avec une montagne de piments séchés et de poivre du Sichuan.
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Toutes les recettes débloquées, méthode complète incluse · Mode cuisine mains libres avec minuteurs
Commencer ma semaine gratuiteContinuer avec l'accès gratuitMarinate 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
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
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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