Nom nom nom!

La Zi Ji (Sichuan Chili Chicken)

La Zi Ji, or Sichuan Chili Chicken, was really interesting to make. Mostly due to the fact that I was a bit nervous about how it would taste considering it contains outrageous amounts of Chili. It turned out great, not that hot at all. In fact, I will add double the chili next time around!

Start by cutting chicken into bite sized chunks, I used legs and wings. Keep the bones on, there is no need to discard them. Marinate the chicken for 30 minutes in Shaoxing wine, Chinese light soy sauce, Chinese dark soy sauce and some salt.

 

Prepare the aromatics. You need about 50 Sichuan pepper corns and the equal amount of Sichuanese chillies. Cut some spring onions into 1 inch pieces, slice ginger and garlic into thin pieces.

Deep-fry the marinated chicken in hot oil for about 5 minutes, remove the chicken from the oil and drain.

Fry the garlic and ginger in a hot pan for a minute or so, until they start releasing their flavours. Add the Sichuan pepper corns and chillies to the pan, make sure that you have removed all the seeds from the chillies. Fry for a minute or so, do not burn the chillies! Add the chicken, spring onions and a pinch of sugar. Stir and serve! Enjoy bitches!

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