Sichuan Spicy Chicken Recipe, La Zi Ji Ding Recipe, CiCi Li - Asian Home Cooking Recipes

Hello, my sweeties. It s Cici here. Today, we re going to make a classic Sichuan dish, La Zi Ji Ding. It is super numbling, super spicy. It is this delicious chicken stir-fried in a mountain high of chili peppers. So let s get started. First, we re going to cut the chicken thighs into 3-4 inch pieces. Then, in a large bowl, we re going to add in the chicken pieces and marinate it with soy sauce. Shaoxing wine, salt, white pepper, sesame oil, and egg white. Then we re going to mix well. The egg white is going to make our chicken super nice and tender. Also, we re going to add in the cornstarch and mix again. The cornstarch is the coating for the canola oil. This will help the chicken not to stick together too much while deep frying. Let it marinate for 15 minutes. While waiting, we can cut the rest of the ingredients. Now, in your wok over high heat, we re going to add about 3 cups of canola oil. You can also use other, relatively higher smoking point oil. Heat it up to about 350 degrees F or 177 degrees C. You can test the oil temperature with a pair of wooden chopsticks. Stick the chopsticks into the oil and if you see lots of tiny bubbles immediately form around them, then the oil is ready for frying. Carefully transfer the chicken into the oil. I just put all the chicken pieces together at once, but it might be better to just put one by one so that the chicken won t stick together so easily. If they do, you can just try to separate them during the frying process. It s also not a big deal. We re going to fry them for about 3 minutes until golden. Now we re going to take them out. We re going to continue to heat the oil to 375 degrees F or 191 degrees C. Return the chicken and fry for another 30 seconds. By doing so, the chicken will be crispier and not as greasy. When the oil temperature is higher than previously, it forces the chicken to release the extra oil from the inside, and therefore, the chicken is crispy and not greasy. Take it out and put it on a paper towel-lined plate to drain. In another wok over high heat, we re going to heat the wok to smoking hot. I m going to turn it to the lowest heat. Add about 4 tablespoons of oil. Add in the Sichuan peppercorns. It s also known for its amazing aroma. We re also going to add the green Sichuan peppercorns. The green ones are more numbling than the regular Sichuan peppercorns, so we re adding two types here. We re going to put in the dried red chili peppers, and also the dried lantern chili peppers. We use two types of chili peppers because they are different in taste. The lantern chili peppers are more aromatic. Add in the ginger, garlic, scallions, and stir-fry until aromatic for about a minute. Now we re going to turn up the heat to the highest setting and return the chicken. Also add salt, sugar, and white pepper. Stir-fry until everything is mixed well. Lastly, we re going to toss in sesame seeds. Doesn t it look amazing? I wish that you can be here right now because the aroma in this room is really amazing. At the same time, it s super numbling and spicy. Okay, so let s give it a try. So amazing. When you eat this, if you re not familiar with the numbling sensation, you might be a little shocked actually. It is really numbling. It s really spicy. This is really authentic Sichuan food. Oh, it s just so good. It s so crunchy. If you have any questions, always comment below. And remember to subscribe, thumbs up. I will see you again next Friday. And please also share this awesome spicy video with your friends and family. I d like to also stay in touch on Facebook, YouTube, and also Instagram. Bye now.