Recipe By Bald Guy
Rating
Published Jun 19th
Prep 20m Cook 15m Additional - Ready In 35m
Servings 4 servings Calories 336

This chicken dish is straight from the Szechuan province of China and it is hot! It is known in China as Chong Qing Lazi Ji. Unfortunately, substituting black peppercorns for Szechuan will not taste right.

Recipe Ingredients

  • 1 teaspoon Chinese cooking wine
  • ½ teaspoon salt
  • ½ pound boneless chicken, cut into 1/2 inch cubes
  • ¼ cup cornstarch, or as needed
  • 3 cups peanut oil for frying
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 2 green onions, julienned
  • 2 long, green chilies - cut into 1/2-inch pieces
  • 2 cups dried chilies, chopped
  • 2 tablespoons Szechuan peppercorns
  • 2 teaspoons soy sauce
  • 2 teaspoons Chinese cooking wine
  • ½ teaspoon white sugar
  • ½ teaspoon salt

Cooking Directions

  1. 1 Stir together 1 teaspoon cooking wine and 1/2 teaspoon salt in a bowl; add the chicken and stir to coat. Allow to marinate 2 to 3 minutes. Place the marinated chicken in a large, sealable plastic bag with the cornstarch and shake to coat.
  2. 2 Heat the peanut oil in a wok or large skillet over high heat. Fry the chicken in the oil until it begins to crisp around the edges, 7 to 10 minutes. Remove the chicken to a paper towel-lined plate to drain. Reserve 2 tablespoons of the oil, discarding the rest.
  3. 3 Reheat the reserved oil in the wok over medium-high heat; cook and stir the garlic, ginger, and green onions in the oil until fragrant, about 1 minute. Add the green chilies, crushed dried chilies, and Szechuan peppercorns; continue frying about 20 seconds more. Return the chicken to the wok; stir in the soy sauce, 2 teaspoons cooking wine, sugar, and 1/2 teaspoon salt until thoroughly combined. Remove from heat and serve immediately.

Nutrition Facts

  • Calories 336
  • Carbohydrate 26.7 g
  • Cholesterol 34.6 mg
  • Fat 19.5 g
  • Fiber 6.7 g
  • Protein 15.9 g
  • Saturated Fat 2.8 g
  • Sodium 806.6 mg
  • Sugar 2 g

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Reviews

  1. I think there’s an error or omission in the ingredients. The picture shows a sauce and chicken coated in flavouring. I made it (and doubled checked I made it right) and there’s no way it’s going to end up like that. Only 2 tablespoons of soy sauce and 2 teaspoons cooking wine?
  2. recipe is but with a few tweaks it's a fabulous dish. first double the chicken second drain the peanut oil.
  3. Not bad but not a recipe I would use again. I've had this in a couple of Chinese restaurants but they used some more flavoring (not sure what it was!) that was missing here.
  4. i made this dish tonight for my family (children included) along with a sweet dish for the children all of this dish was gone and the other one was half eaten that says it all to me.
  5. This is almost exactly like the version that I've found at Chinese restaurants. Usually this is sold as something like "Salty Pepper Chicken" or "Fried Chicken is Spicy Salt". Also, from the reading that I've done, generally you're not supposed to eat the peppers, they're for flavor and presentation. As for Szechuan pepper, I've had - Read more ...
  6. Keep a cold beer or a pitcher of water nearby. First time I've ever tried cooking with dried peppers. Gave it the kick, but we ended up pushing most of them to the side of the plate, because their texture left something to be desired. I added sliced fresh mushrooms, just because we had them - Read more ...
  7. Best stuff around
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