Chéngdū Làjiāo Jī Recipe
Chéngdū Làjiāo Jī
Chengdu Chile Chicken
AKA Chengdu Style Málà Chicken and Là Zī Jī
Submitted By: Taz
Ingredients:
1 lb Boneless/Skinless Chicken Thighs (Jītuǐ Ròu) - cut into bite sized pieces
¼ Cup Red Sichuan Peppercorns (Huājiāo)
¼ Cup Green Sichuan Peppercorns (Qīng Huājiāo)
6 large cloves Fresh Garlic (Dàsuàn) - chopped
2 Fresh Long Red Chiles (Hóng Làjiāo)* - sliced
2 Fresh Long Green Chiles (Qīng Làjiāo)** - sliced
1 Small Red Onion (Hóng Cōngtóu)- small chopped
1 ½ inch piece Fresh Ginger (Jiāng) - minced
1 bunch Green Onions (Cōng Bào) - cut into 2 inch pieces
1 Cup Whole Dried Sichuan Red Chiles (Zǐ Dàn Tóu) - cut in half crosswise
2-3 Tbs Shao Xing Rice Wine (Liàojiǔ)
1 Tbs Black Rice Vinegar (Zhenjiang)
1 Cup Thai Basil Leaves (Luólè)
1 Tbs Toasted Sesame Oil (Zhīmayóu)
Vegetable Oil (Shíyòngyóu) for frying (apx 2 Cups)
Marinade:
¼ Cup Cornstarch (Yùmǐ Diànfěn)
1 Large Egg (Dàn) - thoroughly beaten
¼ Cup Shao Xing Rice Wine (Liàojiǔ)
2 tsp Toasted Sesame Oil (Zhīmayóu)
½ tsp Kosher Salt (Yán)
½ tsp Sichuan Red Chile Powder (Làjiāo Fēn)
½ tsp Ground White Pepper (Bái Hújiāo)
Preparation:
- Add the marinade ingredients to a medium bowl and thoroughly combine - Add the 'cubed' chicken to the marinade mixture and gently massage the marinade into the chicken until thoroughly coated - Cover and allow to marinate for 30 minutes
- Heat vegetable oil in a wok or deep sided pot to 350ºF (a pinch of cornstarch should instantly sizzle when dropped in the oil) - Add the chicken and fry until golden brown (apx 5-6 minutes) - Using a slotted spoon or spider, transfer the chicken to a plate and set aside
- Increase heat of the oil to 400ºF (a wooden spoon or chopstick should bubble vigorously when dipped in the oil) - Once the oil is up to temperature, place the chicken back in the oil and allow to fry for 30 seconds - Transfer to a metal sieve or absorbent paper and set aside until needed
- Pour out all but 2 Tbs of the oil and heat over medium-high heat until just smoking - Add the red and green Sichuan peppercorns and allow to fry for 20 seconds - Add the garlic and give it a good stir - Add the fresh chiles and stir fry for 30 seconds - Add the onion, ginger, green onion, and dried red chiles - Stir fry for 1 minute - Add back the chicken and thoroughly combine - Add the black vinegar and thoroughly combine - Add the basil leaves and toasted sesame oil - Stir fry for 30 seconds
- Transfer to a serving dish, garnish as desired, and serve immediately along with steamed rice
* You can use Long Red Chiles, Cayenne Peppers, or Holland Red Chiles for this but Red Jalapeños
work in a pinch - Use those that are available and the heat level you can handle
** You can use Long Green Chiles, Shishito Peppers, or Banana Peppers but Anaheim Peppers, Hatch
Chiles, or Serrano Peppers work as well - Use those that are available and the heat level you can
handle
