Laziji is a dish originating in Sichuan cuisine in China. Also known as firecracker chicken, this dish incorporates spicy dried chilis and crispy chicken to create a recipe like no other.
Although this dish is quite simple, the ingredients marinated in the chicken bring out a unique taste and can be marinated longer to create a dish bursting with flavor.
Traditionally, the chicken is given a double fry to optimize crispiness and is served alongside a steaming pile of rice.
Using few ingredients and steps, this recipe will surprise you with its depth of flavors.
If you’d like to make this recipe for yourself, follow the steps below!
- Start by chopping the chicken thighs into bite sized pieces and transfer to a medium sized bowl.
- Add the soy sauce, oyster sauce, shaoxing wine, sesame oil, egg white and salt and pepper to taste.
- Mix thoroughly. Then, add in the corn starch. Set aside to marinate for one hour or up to overnight.
- In a large pan over medium heat, add about an inch of oil to coat the pan.
- Once hot, add the chicken in batches, ensuring not to overcrowd the pan. Fry on each side for about 3 minutes or until crispy.
- Continue with remaining chicken.
- This recipe requires a double fry to get extra crispy chicken! Add the chicken again and fry for an additional 3-4 minutes until super crispy. Set aside.
- In a medium pan over medium heat, add enough oil to coat the pan. Once hot, add the garlic and ginger. Cook until fragrant, about 1-2 minutes.
- Add the dried chilis and allow to cook for another 1-2 minutes.
- Add the crispy chicken and mix thoroughly.
- Optionally, top with green onions and sesame seeds to garnish.
- Feel free to serve alongside rice and enjoy!
- 2lbs boneless, skinless chicken thighs
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp shaoxing wine
- 1 tsp sesame oil
- 1 egg white
- 3-4 tbsp corn starch
- Salt and pepper, to taste
- Oil, for frying
- 1-2 tbsp minced garlic
- 1 tbsp minced ginger
- Dried chilli peppers (as much as you like!)
- Green onions, to garnish
- Sesame seeds, to garnish