Mains Protein Recipes

La Zi Ji

A dish from Chongqing, la zi ji is usually served with a terrifying amount of chillies. It’s a nicely spiced dish of fried bone-in chicken morsels, which are fried without batter then tossed with chillies and Sichuan peppers in oil. Pick out the chicken and leave the chillies in the dish.

Recipe by Kenny Chan Kai-tak, executive chef at Yun Yan.

*Featured in Crave’s Issue 86, August 2017


1 hour; 20 minutes

(Serves 2 to 3)

450g chicken, diced
19g fresh ginger, sliced

1 tsp salt
1 tbsp cornstarch
1 tsp dark soy sauce

150g dried chilli
48g Sichuan peppercorns
19g spring onions
19g garlic, sliced
1 tsp salt
1 tsp pepper
1/2 tbsp black vinegar
1/2 tbsp high-grade Shaoxing wine


1. Marinate the chicken

  • Combine the marinade ingredients. Add the diced chicken, ensuring it is evenly coated, and marinate for one hour.

2. Deep-fry the chicken

  • Heat the oil to 200°C and deep-fry the diced chicken until golden brown. Add sliced ginger to the chicken and fry until ginger is soft. Remove the chicken from the oil and drain.

3. Garnish

  • Combine the seasoning ingredients and stir-fry in a wok with the diced chicken. Plate and serve.


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