Sichuan chili chicken, or la zi ji, is a dry-style dish of crisp boneless chicken with abundant dried chilies and a brief aromatic finish. This measured version follows Omnivore’s Cookbook; mild whole chilies supply fragrance while chili flakes control additional heat.
Quick Answer
Marinate and lightly starch-coat the chicken, then pan-fry it in batches until crisp and safely cooked to 74 C (165 F). Remove the chicken, lower the heat and briefly cook the peppercorns, aromatics and chili mixture before returning the chicken for a quick toss. Finish with cilantro and serve hot.
Basic Facts
| Chicken and marinade | 1 lb boneless skinless chicken thigh, cut into 2.5 cm pieces; 1 tablespoon Shaoxing wine and 1 tablespoon light soy sauce. |
|---|---|
| Coating | 1/4 cup cornstarch; 1 teaspoon cayenne; 1 teaspoon ground Sichuan pepper; 3/4 teaspoon salt. |
| Chili mixture | 2 cups mild dried chilies, within the source’s 1–3 cup range; 1 tablespoon sesame seeds; 2 tablespoons chili flakes; 1 teaspoon sugar. |
| Pan and aromatics | 1/4–1/3 cup peanut or vegetable oil; 2 teaspoons whole Sichuan peppercorns; 5 sliced garlic cloves; 1 thumb-sized piece minced ginger; 4 scallions; 1 cup cilantro. |
Preparation and cooking
- Marinate the cut chicken with wine and soy for 10–15 minutes in the refrigerator. Keep its board and utensils separate from cooked food. Drain excess marinade before coating the pieces with the mixed starch and spices.
- Heat the cooking oil and pan-fry in uncrowded batches. Turn the pieces until the coating is crisp, checking poultry reaches 74 C (165 F) at its center. Transfer cooked chicken to a clean plate; color alone is not a safe doneness test.
- Lower the heat. If the pan is dry, the source permits another 2 tablespoons oil; this is conditional, not an automatic second oil allocation. Briefly warm the whole peppercorns in the remaining oil, then remove them for this selected version. Add garlic, ginger and scallions, followed by the chili mixture. Keep this stage short enough that chilies remain fragrant rather than blackened.
- Return the cooked chicken and toss with the aromatics. Finish with cilantro and serve hot.
Texture and seasoning
Use mild dried chilies for their aroma and adjust chili flakes for heat. Large quantities of dried chilies are part of this dry-style presentation; they are not evidence that the dish needs a thick sauce.
Batch cooking matters because crowded chicken releases moisture and softens the starch coating. The peppercorn and chili finish happens after the chicken is safely cooked; prolonged high heat can burn the aromatics.
Quick reference
Use the measured ingredient list and the cooking order above. Images illustrate ingredients and appearance; they do not document this site’s own kitchen test or prove exact quantities.
References
Frequently Asked Questions
Can extra chili replace Sichuan peppercorns?
No. Chili heat and peppercorn aroma are different effects.
Is this a chicken and peanut dish?
No peanuts are added in this selected formula; peanut oil is one possible cooking oil.
How is chicken doneness checked?
Use a thermometer to verify 74 C (165 F), rather than relying on browning.