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This Sichuan Chicken (La Zi Ji) is all about that crispy fried chicken tossed in a fiery, flavorful stir-fry with chili oil, Sichuan peppercorn oil, and dried red chilies. If you love a bit of heat and crave bold, spicy, and mouth-tingling mala flavors, this dish is guaranteed to satisfy!
Authentic Sichuan Chicken Recipe
La Zi Ji (辣子鸡), Spicy Sichuan chicken, or mala chicken, is one of those dishes that really hits the spot if you love bold, fiery flavors. I first tried it at a Sichuan restaurant in China, where nearly every table had a mountain of dried chilies piled over a big dish of chicken. As soon as I took a bite, I was hooked on the perfect blend of heat, numbing Sichuan peppercorns, and all those deep, aromatic flavors. A local friend of mine told me that spicy Sichuan chicken was created in a small restaurant near Chongqing, in the town of Ge Le Shan. It caught on fast and has since become a popular dish. Chef Wang, a friend and talented chef, taught me his version of the recipe, and I’ve made it a little less intense to suit most tastes, while still keeping all the bold, delicious, and authentic flavors you’ll love.
If you’re craving something with a bold kick, this easy and authentic Sichuan chicken recipe (La Zi Ji) is exactly what you need! It’s packed with bold flavors, heat, and that signature numbing sensation from Sichuan peppercorns, making it a true mala experience. Once you try it, it’ll quickly become your go-to dish when you’re in the mood for something spicy, exciting, and satisfying. Be sure to check out my tips and tricks below to make this dish perfect every time!
Why You Should Try This Recipe
- Bold, fiery flavor. If you love big, bold flavors, this Sichuan mala chicken is packed with everything you crave—heat from the chili oil, a numbing kick from Sichuan peppercorns, and that signature mala (spicy and numbing) flavor that’s totally addictive.
- Easy and authentic. No need to be a master chef for this one! I break it down step-by-step so you can make an authentic Sichuan dish at home without any fuss, just like they do in Sichuan.
- Crowd pleaser. This Sichuan mala chicken recipe is the perfect go-to for entertaining, and best with cold beer. Serve it with steamed rice, and you’ve got a tasty, satisfying meal that everyone will love!
Ingredients You’ll Need
- Chicken – I used chicken breast, but you can also use thighs or legs.
- Chinese rice wine – If you can’t find Shaoxing wine, dry sherry makes a great substitute.
- Cornstarch
- Salt
- Oil – Use vegetable or canola oil.
- Chili oil
- Sichuan peppercorn oil – You can buy this in a bottle, or make your own by adding heated oil to Sichuan peppercorns.
- Garlic
- Dried red chilies
- Chicken bouillon powder
- Sugar
- Salt
- Scallions
For all the ingredient details, be sure to check out the recipe card at the bottom of this post.
Shopping Guide: I use Knorr Selects Chicken Bouillon No MSG in a small tub. Trust me, it’s so good that I put it on just about everything—no guilt!
How To Make Sichuan Chicken
First, just toss the chicken in some Chinese rice wine, cornstarch, and a pinch of salt. Let it sit for about 15 minutes while you get everything else ready. It’ll help make the chicken super tender and give it that perfect texture!
Now heat up about 2 to 3 inches of oil in your wok or stockpot—get it to around 350°F (175°C). Once it’s hot, gently drop the chicken in, and make sure to use a spatula to stir it a little right away so the pieces don’t stick together. We want them nice and crispy!
Fry the chicken until it’s a nice light golden brown, just keep an eye on it. Once it’s done, use a slotted spoon or strainer to scoop it out and let the excess oil drain onto a plate with paper towels. You can toss the oil or save it for another dish.
Next, heat up the chili oil and Sichuan peppercorn oil in a wok or skillet over high heat. Once it’s nice and hot, throw in the garlic and give it a quick stir with your spatula. Then, toss in the dried red chilies and stir-fry until you can smell that spicy, mouth-watering aroma—trust me, it’ll hit you!
Now, toss the crispy chicken back into the wok and sprinkle in the chicken bouillon powder, sugar, salt, and those scallions. Give everything a quick stir to mix it all together. Once it’s all coated and smelling amazing, dish it out and serve it up with some steamed rice. You’re all set for a delicious meal!
Secrets To Perfect Sichuan Chicken Every Time
- One of the most important things is getting your oil up to 350°F (175°C) before frying the chicken. If the oil’s not hot enough, your chicken won’t get that crispy texture we’re going for.
- After frying the chicken, I always make sure to place it on paper towels to soak up any excess oil. This simple step helps keep the chicken crispy and prevents it from feeling greasy when you dig in. It’s a quick fix that really makes a difference!
- Mala chicken is meant to be loaded with dried red chilies and have a serious kick. But hey, if you can’t handle too much heat, feel free to reduce the chilies. On the flip side, if you want it spicier, go ahead and add more!
- The chicken bouillon powder, sugar, and salt are key to getting the perfect balance of sweet and savory. I never skip these ingredients—they really bring the dish together.
Frequently Asked Questions
You can find Sichuan peppercorns at most Asian grocery stores or online. Look for fresh, vibrant red ones—they should have a citrusy aroma and that signature numbing kick.
You can technically make the dish without Sichuan peppercorn oil in the recipe, but it will lack the signature “mala” (麻辣) flavor that makes La Zi Ji so good and special.
Yes! Toss the chicken in a little oil and air-fry at 400°F (200°C) for about 10–12 minutes, shaking the basket halfway through. It won’t be exactly the same, but you’ll still get a crispy bite.
Yes, you can other proteins such as shrimp, pork, beef, or even tofu. Just adjust the cooking time accordingly.
Make sure your heat isn’t too high when stir-frying them. Cook them just until they release their aroma—burnt chilies will make the dish taste bitter.
This recipe is 353 calories per serving.
What To Serve With Sichuan Chicken
For a Sichuan style meal at home, I recommend the following recipes:
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Other Sichuan Recipe You Might Like
Sichuan Chicken
Ingredients
- 10 oz (330g) skinless, boneless chicken breast, thighs, or legs, cut into bite-sized cubes
- 1/2 tablespoon Chinese rice wine, or sherry
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- oil, for deep-frying
- 1 tablespoon chili oil
- 1 tablespoon Sichuan peppercorn oil
- 3 cloves garlic, thinly sliced
- 20 dried red finger-length chilies, seeded and cut into 2-in (5-cm) lengths
- 1/2 teaspoon chicken bouillon powder
- 1/4 teaspoon sugar
- salt, to taste
- 3 stalks scallions, white parts only, trimmed and cut into small rounds
Instructions
- Marinate the chicken with the Chinese rice wine, cornstarch, and salt for about 10 minutes.
- Heat 2 to 3 inches (5 to 7.5 cm) of oil in a wok or stockpot to 350°F (175°C) for deep-frying. Gently drop the chicken into the oil, and immediately use a spatula to loosen them up to prevent the pieces from clumping together.
- Deep-fry the chicken until it's a light golden brown. Use a strainer or slotted spoon to remove the chicken, and drain the excess oil by placing the pieces on a dish lined with paper towels. Discard the oil, or reserve it for use in another recipe.
- To stir-fry, heat the chili oil and Sichuan peppercorn oil in a wok or skillet over high heat. Add the garlic and stir quickly with a spatula before tossing in the dried red chilies. Stir-fry until you can smell the spicy aroma of the chilies.
- Return the chicken to the wok or skillet and add the chicken bouillon powder, sugar, salt, and scallions. Stir quickly with the spatula to combine everything. Dish out and serve immediately with steamed rice.
Notes
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- One of the most important things is getting your oil up to 350°F (175°C) before frying the chicken. If the oil’s not hot enough, your chicken won’t get that crispy texture we’re going for.
-
- After frying the chicken, I always make sure to place it on paper towels to soak up any excess oil. This simple step helps keep the chicken crispy and prevents it from feeling greasy when you dig in. It’s a quick fix that really makes a difference!
-
- Mala chicken is meant to be loaded with dried red chilies and have a serious kick. But hey, if you can’t handle too much heat, feel free to reduce the chilies. On the flip side, if you want it spicier, go ahead and add more!
-
- The chicken bouillon powder, sugar, and salt are key to getting the perfect balance of sweet and savory. I never skip these ingredients—they really bring the dish together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
