Spicy Chicken (Laziji) Recipe


Main ingredients: 340 grams of chicken wings (8 pieces)

Ingredients: 1 egg (for marinating chicken), 30 grams of dried chili, 10 grams of Chinese prickly ash, 6 cloves of garlic, 30 grams of ginger, 5 shallots, 10 grams of cooked white sesame,

Seasoning: 2 grams of edible salt (for marinating chicken), 2 grams of chicken essence (for marinating chicken), 1 gram of white pepper (for marinating chicken), 15 grams of light soy sauce (for marinating chicken), 10 grams of corn starch (for marinating chicken), 10 grams of flour (for marinating chicken), bowl juice (for cooking)

Prepare ingredients

  1. You don’t need to choose the type of spicy chicken, as long as the chicken is not too old, or you can use a separate chicken leg, or you can use chicken wings or chicken breasts, it’s okay, as long as you like what you like of. Today I used chicken wings.

  2. First chop the chicken wings into pieces about 1.5-2 cm in size. You can chop them smaller, which is easier to taste and easier to cook when frying. Chop all the chicken and then wash it with clean water 2-3 times to wash out the blood in the chicken and bones, which can reduce the number of chickens. The fishy smell of the meat, and when it is fried. It will not become black spots due to blood seepage and affect the appearance of the dishes.

  3. After cleaning the chicken, take it out and control the water. Pay attention, you must squeeze out the water so that the seasoning can be tasty when marinating. Put the chopped chicken into a large plate. Then add 2 grams of salt to enhance the taste, 2 grams of chicken essence to enhance the freshness, 1 gram of white pepper to remove the fishy smell, 15 grams of light soy sauce to enhance the flavor and color, and then mix it evenly with your hands to let all the seasonings penetrate the chicken to go. Stir it as long as you can to make it more flavorful.

  4. After stirring, open the eggs and separate the egg yolks. We only need egg yolks and not egg whites. Adding egg yolks can enhance the flavor and color. We also need to add 10 grams of cornstarch and 10 grams of ordinary flour. Cornstarch can make the locks Keep the water in the chicken from losing, the flour can increase the crispness so that the fried chicken will not soften, and the taste of the dish will be more crispy, then mix it with your hands, add 20 cooking oil after mixing, add oil There are two purposes, the first is to shorten the crispy skin, making the fried skin more crispy, and the second is to isolate the chicken so that the chicken will not stick to each other. Mix well and set aside to marinate for 20 minutes.

  5. Cut the dried chili into small pieces with scissors, and then sift the chili seeds with a colander (remove the chili seeds, although it is not so spicy, the chili seeds are easy to burn and turn black and bitter when stir-frying, and chili seeds will also affect the overall aesthetics of the dishes), and finally clean the dust and impurities on the surface with clean water. Washing also has another purpose, which is to soak the peppers so that they are not so dry, so that it is easier to control the heat when frying in the later stage, that is, it is less likely to burn and become mushy. Don’t wash the peppers for so long, and control the water after washing.

  6. There is no standard for the amount of chili. If you like spicy, you can use a little more chili, and if you don’t like it, you can use less. This can be increased or decreased according to your taste. Generally, the spicy chicken in restaurants is to find the diced chicken in chili, which is not satisfying to eat. We make it at home, with more chicken and less chili.

  7. Scatter the garlic with a knife and then cut it into minced garlic. Ginger is first patted with a knife and then cut into minced ginger.

  8. Cut the shallots into chopped green onions. Or you can take some parsley or green garlic sprouts.

  9. The cooking time of spicy chicken is very short in the later stage. We can prepare a bowl of juice in advance to save seasoning time. Add 2 grams of edible salt, 2 grams of chicken essence, 1 gram of white pepper powder, 5 grams of sesame oil, and 10 grams of chili oil into the bowl (if there is no chili oil, you can also omit it). Finally, stir well and set aside.

Cooking methods

  1. Pour more edible oil into the pot, turn on the fire and raise the oil temperature to 60% heat (180 degrees), and then put the marinated chicken into the pot. Don’t put it in the same place, so the chicken will not stick together.

  2. After all the chicken is put into the pot, the oil temperature should drop, so keep the fire to let the oil temperature rise slowly. The high oil temperature can quickly shape the appearance of the chicken so that the moisture in the chicken can be locked without loss, and the effect of being charred on the outside and tender on the inside can be achieved.

  3. After the appearance of the chicken is finalized, you can use a hand spoon (shovel) to gently shake (knock) the sticky ones apart. Stir more to make it evenly heated and the frying effect is better.

  4. As the oil temperature rises slowly, the appearance of the chicken gradually becomes more and more golden, and the chicken also slowly floats on the oil surface, indicating that the water in the chicken has evaporated almost, which also shows that the chicken is It is already ripe. It takes about 10 minutes from the time the chicken is put into the pot to now. (Reminder: Because the size of the chicken is different, the firepower of each stove is different, and the oil used is different, so this time can only be used as a reference).

  5. At this time, you can pick up the chicken, keep the fire and let the oil temperature rise to 70% heat (210 degrees), we need to re-fry the chicken, the purpose of re-frying is to make the surface of the chicken more crispy, make the surface The color is more golden and beautiful, and at the same time, it can also force out part of the oil sucked in when frying just now so that it will not be so greasy to eat. The re-frying time should not be too long, at most about 20 seconds can be out of the pan to control the oil.

  6. Pour out the oil in the pot, as long as 80 grams of remaining oil are left, because the pot and the oil are still hot, so there is no need to wait, just pour the minced garlic and ginger into the pot to burst out the fragrance.

  7. After the minced garlic and minced ginger are put into the pot, the aroma will come out at most 15 seconds, then change the heat to medium heat, then pour the peppercorns and dried chilies into the pot together, and fry the aroma of the peppercorns and dried peppers over medium heat. After the pepper and dried chili are put into the pot, the frequency of stir-frying should be increased to prevent uneven heating and burning. After about 50 seconds of frying, you can smell the aroma of pepper and chili.

  8. At this time, pour the chicken into the pot and stir fry evenly, because the chicken is fried, so you don’t need to worry about whether the chicken is cooked or not. You only need to stir fry the chicken and ingredients evenly, so you don’t need to fry for too long, this process can be done in up to 10 seconds.

  9. Stir the chicken and ingredients evenly, then change the heat to low heat, then pour the prepared bowl juice, white sesame, and green onion into the pot, and then stir all the seasonings evenly, so that all the aromas and tastes can be integrated, pay more attention to the change of the color of the pepper during the frying process. If the pepper shows signs of turning black and burnt, turn off the heat immediately and take it out of the pot.

  10. Generally, this process takes about 30 seconds to achieve the ultimate in all fragrances and tastes. After all the seasonings have melted and tasted, they will be out of the pan and put on a plate. The skin of dried chili conducts heat faster. When you find that it is about to turn black, it will be black after it is out of the pot.


  1. It is not difficult to make this spicy chicken dish well, as long as you control the 3 key points, you can create the effect of a restaurant. The first point is to marinate, as long as the chicken is marinated, it will taste. The second point is the heat of frying. It is the standard to control the golden color on the outside, crisp on the outside, and tender on the inside. The third point is the heat during cooking. Start with high heat, then medium heat, and finally low heat. The minimum requirement is not to burn the chili and fry it.

  2. The essence of Sichuan cuisine is not how spicy it is, but the essence of spicy and fragrant.


Numb, spicy, crispy, fragrant, spicy in hemp, fragrant in spicy, spicy in the dry fragrance, crisp in taste, always gives people a feeling of endless meaning every time, which is why spicy chicken has always been loved by people One, follow my steps to make it last time, to ensure that the family will like it, and there will be another dish on the family menu in the future.

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