SichuanMain

La Zi Ji

Name: La Zi Ji
Yield: 2 servings
Cuisine: Sichuan
Ingredients: 1 lb boneless chicken thighs, 1–1½ inch pieces; 1 tbsp light soy sauce; 1 tbsp Shaoxing wine; ½ tsp salt; ½ tsp MSG (optional); 1 tsp cornstarch; ¼–⅓ cup cornstarch; neutral oil, for frying; 4 cloves garlic, sliced; 1 tbsp ginger, sliced; 1–2 tbsp Sichuan peppercorns, lightly crushed; 6–10 dried Sichuan chiles, cut; cilantro stems; ½ cup peanuts; 1 tbsp Shaoxing wine; ½ tsp sugar; salt and MSG, a pinch; cilantro leaves; scallions

Sichuan dry-fried chicken: double-fried thigh pieces tossed with chiles, Sichuan peppercorns, and peanuts.

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Serves: 2

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Ingredients

2 servings

Marinade

1 lbboneless chicken thighs, 1–1½ inch pieces
1 tbsplight soy sauce
1 tbspShaoxing wine
½ tspsalt
½ tspMSG(optional)
1 tspcornstarch

Coating & frying

¼–⅓ cupcornstarch
neutral oil, for frying

Aromatics

4 clovesgarlic, sliced
1 tbspginger, sliced
1–2 tbspSichuan peppercorns, lightly crushed
6–10dried Sichuan chiles, cut
cilantro stems
½ cuppeanuts

To finish

1 tbspShaoxing wine
½ tspsugar
a pinchsalt and MSG
cilantro leaves
scallions

Method

Step 1: Marinate: mix the chicken with the soy sauce, 1 tbsp Shaoxing, salt, MSG, and 1 tsp cornstarch. Marinate 30–60 minutes.
About 45 min
Step 2: Dry & coat: drain well and rest 10–15 minutes. Toss in the dry cornstarch.
About 15 min
Step 3: First fry: 325°F oil, 3–4 minutes until cooked. Remove.
About 4 min
Step 4: Second fry: 375–400°F oil, 1–2 minutes until crispy. Lightly salt.
About 2 min
Step 5: Aromatics (high heat, about 2 tbsp oil): garlic and ginger (10 seconds), then peppercorns (10 seconds), then chiles and cilantro stems (20–30 seconds), then peanuts.
Step 6: Combine: add the chicken back and toss. Splash in about 1 tbsp Shaoxing and let it evaporate. Add the sugar and a pinch of salt/MSG.
Step 7: Serve garnished with cilantro leaves and scallions.

Version 1 · updated November 15, 2026