Rich in flavor and easy to make, these chicken bites come together in no time.
Sichuan Fried Chicken Bites (La Zi Ji)
Rated 5.0 stars by 1 users
Category
Entrées
Cuisine
Chinese
Author:
Chef Linda Huang
Servings
2-4
Sichuan peppercorns have that unique, tingly-spicy flavor that makes these chicken bites, well, Sichuan. If you can't find them locally, you can order them online.
Ingredients
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3 boneless, skinless chicken thighs
For the Marinade
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1 tsp cornstarch
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¾ tsp salt
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1 tsp oil
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2 tsp Shaoxing wine
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1 tsp dark soy sauce
For the Sauce
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3 tbsp oil
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2 tbsp Sichuan peppercorns
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2 slices ginger (julienned)
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5 cloves garlic (sliced)
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1 cup whole dried red chilies (see Notes)
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1 tsp Shaoxing wine
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½ tsp sugar
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1 scallion (chopped)
Tools
Directions
Cutting your chicken into bite-sized pieces. Add to a bowl and toss with the marinade ingredients. Set aside to marinate for 30 minutes.
Prepare the rest of the ingredients. When you’re ready to cook, heat 3 tablespoons oil in a wok over high heat. Add the chicken in a single layer and let it sear.
Once you’ve got a good, crisp crust on the bottom of the chicken, stir and continue to sear the chicken until it’s browned and crisp on all sides.
Turn off the heat and remove the chicken to a plate with a slotted spoon. There should be about 1 tablespoon of oil left in the wok.
Reheat the wok over medium-low heat, and add the Sichuan peppercorns. Let them toast for 1-2 minutes, until fragrant.
Add the ginger and garlic, and cook for 1 minute. Add the whole dried chilies and stir for another minute. Keep watch over the pan to avoid burning.
Turn the heat to high and add the chicken, Shaoxing wine, sugar, and scallions. Continue to stir-fry, until any liquid in the wok has evaporated.
Serve with rice and a veggie!
Recipe Note
Note: You can use fewer dried chilies if you like. This dish won’t actually be that spicy, unless you break open some of the dry hot peppers. If you do like the dish spicy, don’t break open more than six peppers!