Geleshan Spicy Chicken (La Zi Ji)
This is a classic Sichuan dish featuring crispy fried chicken pieces heavily seasoned with dried chilies and Sichuan peppercorns. It's known for its intense, numbing, and spicy flavor profile. The chicken is cut small and fried until golden, then stir-fried with aromatics and a generous amount of spices.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 571 kcal
Allergen information: may contain eggs, gluten, peanuts, sesame, soy, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gboneless chicken thigh, cut into 1-inch (2.5 cm) pieces
- 700 mlpeanut oil, for deep frying
- 50 gdried red chili, stems removed, cut into 1-inch (2.5 cm) pieces
- 15 gSichuan peppercorn
- 5 gsugar
- 0.5 tspsalt
marinade
- 15 mlsoy sauce
- 15 mlShaoxing wine
- 1 pcsginger, grated
- 2 clovegarlic, minced
- 1 pcsegg
coating
- 30 gcornstarch
- 30 gall-purpose flour
aromatics
- 1 pcsginger, sliced
- 4 clovegarlic, sliced
- 2 pcsgreen onion, sliced, white and green parts separated
garnish
- 1 tbsptoasted sesame seed, for garnish(optional)
Equipment
slotted spoon · shallow dish · paper towels · wok · large bowl · wire rack · thermometer
The method
Step by step
- 1
Place the chicken pieces in a medium bowl.
About 1 min
- 2
Add the marinade soy sauce, Shaoxing wine, grated ginger, minced garlic, and egg to the chicken.
About 1 min
- 3
Mix well to coat, then cover and marinate in the refrigerator for at least 20 minutes.
About 20 min
Cook’s note: Marinating longer, up to an hour, will enhance the flavor.
- 4
In a separate shallow dish, combine the cornstarch and all-purpose flour.
About 1 min
- 5
Dredge each marinated chicken piece thoroughly in the flour mixture, ensuring an even coating.
About 5 min
Cook’s note: Shake off any excess flour.
- 6
Heat the peanut oil in a large wok or deep pot over medium-high heat until it reaches 180°C (350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for crispy chicken.
- 7
Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the wok.
About 3 min
Cook’s note: Overcrowding will lower the oil temperature and make the chicken soggy.
- 8
Fry the chicken for 3-4 minutes per batch, or until golden brown and cooked through.
About 12 min
- 9
Remove the fried chicken with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil.
About 1 min
Cook’s note: Keep the chicken warm while you prepare the sauce.
- 10
Carefully pour out most of the frying oil from the wok, leaving about a tablespoon.
About 1 min
Cook’s note: Reserve the used oil for future frying if desired, once cooled and strained.
- 11
Add the dried red chilies and Sichuan peppercorns to the remaining hot oil in the wok.
- 12
Stir-fry for 1-2 minutes until fragrant and the chilies turn a darker red, being careful not to burn them.
About 2 min
Cook’s note: The aroma of the Sichuan peppercorns should be strong and numbing.
- 13
Add the sliced ginger, garlic, and the white parts of the green onion.
- 14
Stir-fry for another minute until aromatic.
About 1 min
- 15
Return the fried chicken pieces to the wok.
- 16
Add the sugar and salt.
- 17
Toss everything together quickly to coat the chicken evenly with the spices.
About 1 min
- 18
Stir in the green parts of the green onion.
- 19
Transfer the Geleshan Spicy Chicken to a serving platter.
About 1 min
- 20
Garnish with toasted sesame seeds if desired, and serve immediately with steamed rice.
Per serving
Nutrition
- Calories
- 571kcal
- Protein
- 36.5g
- Carbs
- 19g
- Fat
- 38.2g
- Fibre
- 1.2g
- Sugar
- 1.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover Geleshan Spicy Chicken in an airtight container in the refrigerator.
Reheat in a dry wok or oven until warmed through, though the chicken may lose some crispiness.
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