Name: Lazi Ji (Chongqing Chicken With Chiles)
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 1 lb chicken thighs (bone-in or boneless), cut into bite-sized pieces; 2 tablespoons soy sauce; 1 tablespoon Shaoxing wine; 2 tablespoons cornstarch; Peanut oil or vegetable oil (for deep-frying); 2 cups dried red chiles (long, slender, medium-hot); 4 garlic cloves, sliced; 1-inch piece fresh ginger, sliced; 1 tablespoon Sichuan peppercorns; Salt to taste

Jump to Recipe·Leave a Review

Lazi Ji, or Chongqing Chicken with Chiles, is a bold and fiery dish hailing from the humid heart of southwestern China. At first glance, it might look like a mountain of dried chiles, but hidden beneath the crimson blaze are small, crispy nuggets of chicken, cooked to perfection with garlic, ginger, and the electrifying tingle of Sichuan peppercorns. This dish is not about eating chiles by the forkful—it’s about savoring the fragrance, the heat, and the thrill of the hunt.

Lazi Ji (Chongqing Chicken With Chiles)

Why You’ll Love This Recipe

I love how Lazi Ji delivers both drama and flavor in one sizzling, aromatic wok. The deep-fried chicken bites come out crispy and tender, infused with spices that wake up every sense. I find it addictive—not just the taste, but the fun of picking through the chiles to uncover the spicy, savory treasure. It’s a dish that feels like an event, and I never get tired of it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken thighs, bone-in or boneless, cut into small bite-sized pieces
Soy sauce
Shaoxing wine
Cornstarch
Peanut oil or vegetable oil (for deep-frying)
Dried red chiles (long, slender, medium-hot)
Garlic, sliced
Ginger, sliced
Sichuan peppercorns
Salt

Directions

I start by marinating the chicken in soy sauce, Shaoxing wine, and a bit of cornstarch for a few minutes to coat each piece.
I heat oil in a wok and deep-fry the chicken pieces until golden and crispy, then drain them on paper towels.
I remove most of the oil, leaving just enough to stir-fry.
I toss in the dried chiles, stirring quickly to avoid burning them, then add in the garlic, ginger, and Sichuan peppercorns.
I return the chicken to the wok and stir to coat it in the fragrant oil and spices.
I finish with a sprinkle of salt and serve it immediately, sizzling hot.

Servings and timing

This recipe serves 4 as a main dish with rice, or more if served as part of a multi-dish meal.
Prep time: 5 minutes
Cook time: 35 minutes
Total time: 40 minutes

Variations

Sometimes I like to add roasted peanuts or toasted sesame seeds for a bit of crunch. If I’m in the mood for extra numbing heat, I’ll use green Sichuan peppercorns along with the red. I also occasionally switch out the chicken for tofu cubes for a vegetarian twist—it’s just as satisfying when prepared the same way.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. When I reheat, I use a hot pan to re-crisp the chicken rather than the microwave, which can make it soggy. A quick stir-fry brings the flavors right back to life.

FAQs

What kind of dried chiles should I use for Lazi Ji?

I look for long, slender, medium-heat dried chiles sold in Chinese groceries. They should be fragrant but not overpoweringly spicy.

Can I use boneless chicken instead of bone-in?

Yes, I often use boneless thighs for convenience, just making sure to cut them into small, popcorn-sized pieces.

Do I eat the dried chiles in the dish?

No, the chiles are mainly there to flavor the oil and bring aroma and heat. I pick around them and just enjoy the chicken.

What oil works best for deep-frying the chicken?

I usually go with peanut oil because of its high smoke point and neutral taste, but any neutral oil will work.

How do I make the dish less spicy?

I reduce the number of chiles and use milder varieties. I also avoid breaking the chiles while cooking, which keeps the heat from overwhelming the dish.

Conclusion

Lazi Ji is a thrilling, mouth-tingling dish that never fails to impress. I love how it captures the essence of Sichuan cuisine—bold, fragrant, and deeply satisfying. Whether I’m making it for guests or just craving something spicy and exciting, it’s always a hit at my table.