We are so into Chinese food these days especially Szechuan cuisine after watching all those Chinese mukbang videos. The moment I started making my first ‘Chinese Chinese’ dish (Beef and Enoki Mushroom Recipe), I just went on to experiment with other Chinese dishes too. One of our favourite dishes to order at any Szechuan restaurant is La Zi Ji (辣子鸡), which is basically a spicy chicken stir-fry with lots of dried chilli peppers and Sichuan peppers. But the disadvantage of ordering this dish outside is that we normally get more chilli peppers than chicken meat on the plate so it’s never really enough. 😆
I’m determined to change that. 😀 Hence I attempted to make my own version of la zi ji. Still with a good amount of chilli peppers but at least with a better ratio of chicken leg meat too.
Homemade Version = Less Oil, Less Salt, No MSG = Healthier!
We love this homemade version better as it’s way less oily that those from restaurants. Plus the level of spiciness can be tweaked to our preference too so the heat is more manageable. This la zi ji stir fry is really quick and easy to make. Give it a try if you love Szechuan food and hot stuff.
- 400g boneless chicken leg meat, skin removed & cut into small cubes
- pinch of salt
- 1/2 tsp dark soy sauce
- 1 tsp sugar
- 20g dried chillies, sliced into small pieces
- 1/2 tbsp Sichuan peppercorns
- 1 star anise
- 2 stalks spring onions, chopped
- 1 tbsp sunflower oil
- 1 tbsp toasted sesame seeds