Firecracker Chicken | LaZiJi | 辣子雞
- Daniel
- Mar 9, 2023
- 3 min read
Updated: May 20
Believe it or not, the very 1st time I discovered this dish is also the same time I found out that there is a dish called Maltose Chicken. That's the perks for having friends from different countries and cultures. When my friend served this, I actually made a joke about him serving a platter of chilies.

He told me that's the purpose of LaZiJi. It is for you to find the fried chicken in the mountain of chilies. Despite the spiciness, I still kept on eating as this is a very yummilicious dish. And to say that I asked for his recipe is an understatement; I begged.

You can use the entire chicken. You can also use wings or bone-in skin-on chicken thigh. The key is bone-in chicken. I dislike bone-in breast as it tends to dry out during cooking process. It is still up to your own preference.

Be sure to get your hands on some Szechuan chilies or any good quality chilies from China. They make a huge difference. I deseeded the chilies to my own palete. You can leave the seeds on if you are awesome. And if you're interested in the history, you can check out Wiki.

Ingredients:
(Serve 4)
Chicken:
Chicken Wings (I used flats) / Chicken Thigh Bone-In Skin-On, 500g
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Light Soy Sauce, 2 TBSP
ShaoXing / HuaTiao / Sherry Wine, 2 TBSP
Egg, 1
To Fry:
Cornstarch, 40g
Grapeseed / Sunflower / Peanut / Canola Oil, For Deep Frying
LaZiJi:
Coriander Corsely Chopped, A Handful
Scallions Green Parts Corsely Chopped, A Handful
Szechuan Peppercorns, 1 TBSP
Mustard / Rapeseed / Peanut Oil, 1/4 Cup
Garlic Finely Minced, 3 Cloves
Ginger Finely Minced, 1"
Dried Chilies Preferably Szechuan Deseeded, 50g
Freshly Ground Chili Flakes Preferably Szechuan, 3 Chilies
Peanuts Roasted Unsalted, 30g
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Granulated Sugar, Pinch
Toasted Sesame Oil, 2 TBSP
Chinese Black Vinegar, 2 TBSP
Scallions White Parts Corsely Chopped, A Handful
Sesame Seeds, Pinch
Equipment:
Dutch Oven
Cast Iron Skillet / Pan
Oven
Spice Grinder
Directions:
Prepare the Chicken
In a large bowl, combine chicken with marinade ingredients.
Mix well until thoroughly coated.
Cover and refrigerate for 1 to 4 hours.
Fry the Chicken (First Fry)
Add cornstarch to the marinated chicken and mix until evenly coated.
Heat 3 to 4 inches of oil in a Dutch oven over medium heat.
Test the oil with a wooden chopstick—if bubbles form, it's ready.
Gently drop chicken into the hot oil and fry until lightly golden.
Drizzle some batter over the frying chicken for extra crisp bits.
Remove and drain on a wire rack or paper towel-lined plate.
Rest for 5 minutes.
Fry the Chicken (Second Fry)
Fry the chicken a second time until deeply golden and crisp.
Drain and set aside.
Prepare the Garnishes
Soak coriander and scallions in a bowl of ice water.
Toast Szechuan peppercorns in a dry skillet over medium heat until aromatic.
Remove and set aside.
Make the Laziji Stir-Fry
In the same skillet, heat oil over medium heat.
Add garlic and ginger, sauté until aromatic.
Add in the double-fried chicken, dried chilies, chili flakes, toasted Szechuan peppercorns, and roasted peanuts.
To make chili flakes, blitz dried chilies in a spice grinder.
To roast peanuts: bake at 180°C (350°F) for 15–20 minutes, then remove skins.
Sauté until everything is well mixed.
Season with salt, pepper, and mushroom powder.
Drain the soaked coriander and scallions. Add to the skillet and toss to combine.
Finish with sugar, sesame oil, and black vinegar.
Give everything a final toss and remove from heat.
To Serve
Garnish with sesame seeds and extra scallions.
Serve immediately while hot and crispy.

You're wingin' it...

Super chickenlicious...
천천히 흐르는 부드러운 터치, 따뜻한 손길이 온몸을 감싸며 나른한 이완을 선사합니다. 깊고 짜릿한 만족을 원한다면, 은밀한 공간에서의 출장마사지를 경험하세요.