Poulet de Chongqing (La Zi Ji)
Morceaux de poulet frits bien croustillants, sautés au wok avec une montagne de piments séchés et de poivre du Sichuan.
Portions
Ingrédients
Nutrition
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Étapes
Season the chicken
Mix the chicken with the Shaoxing wine, soy sauce and salt, then let it sit for 15 minutes. Right before frying, add the cornstarch and toss until every piece is evenly coated.
- 600g chicken
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 1 tsp salt
- 3 tbsp cornstarch
✅ C'est prêt quand : chicken is evenly coated with cornstarch, no dry white spots
Fry the first time
In a wok or deep pot, heat the oil to 170°C (340°F); without a thermometer, a piece of chicken should bubble steadily, not violently. Fry the chicken in two batches for 4-5 minutes each until cooked through and light golden, then lift out and drain.
- 500ml oil
- 600g coated chicken
✅ C'est prêt quand : chicken is cooked through and light golden on the outside
Fry again until crispy
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Fry the chilies and spices
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Toss and serve
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Season the chicken
Mix the chicken with the Shaoxing wine, soy sauce and salt, then let it sit for 15 minutes. Right before frying, add the cornstarch and toss until every piece is evenly coated.
- 600g chicken
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 1 tsp salt
- 3 tbsp cornstarch
✅ C'est prêt quand : chicken is evenly coated with cornstarch, no dry white spots
Fry the first time
In a wok or deep pot, heat the oil to 170°C (340°F); without a thermometer, a piece of chicken should bubble steadily, not violently. Fry the chicken in two batches for 4-5 minutes each until cooked through and light golden, then lift out and drain.
- 500ml oil
- 600g coated chicken
✅ C'est prêt quand : chicken is cooked through and light golden on the outside
Fry again until crispy
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Fry the chilies and spices
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Toss and serve
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The Story Behind the Dish
La zi ji was born at roadside restaurants near Gele Mountain outside Chongqing, where cooks served truck drivers and travellers a dish built for big appetites and bold palates.
It quickly spread across Sichuan and then all of China, becoming one of the signature dishes of the mala (numbing-and-hot) style.
⭐ Why It's Famous
It's the purest expression of Chongqing's love of heat: crisp, salty chicken perfumed by toasted chilies and the tingling buzz of Sichuan pepper.
💡 Fun Fact
A proper plate often holds more chilies than chicken by volume — diners treat finding each piece as a treasure hunt.
Gele Mountain, Chongqing
29.56°N, 106.55°E
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