Fiery Pepper Chicken Recipe -
  • READY IN 35 mins

Fiery Pepper Chicken

Recipe by  

"This chicken dish is straight from the Szechuan province of China and it is hot! It is known in China as Chong Qing Lazi Ji. Unfortunately, substituting black peppercorns for Szechuan will not taste right."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Stir together 1 teaspoon cooking wine and 1/2 teaspoon salt in a bowl; add the chicken and stir to coat. Allow to marinate 2 to 3 minutes. Place the marinated chicken in a large, sealable plastic bag with the cornstarch and shake to coat.
  2. Heat the peanut oil in a wok or large skillet over high heat. Fry the chicken in the oil until it begins to crisp around the edges, 7 to 10 minutes. Remove the chicken to a paper towel-lined plate to drain. Reserve 2 tablespoons of the oil, discarding the rest.
  3. Reheat the reserved oil in the wok over medium-high heat; cook and stir the garlic, ginger, and green onions in the oil until fragrant, about 1 minute. Add the green chilies, crushed dried chilies, and Szechuan peppercorns; continue frying about 20 seconds more. Return the chicken to the wok; stir in the soy sauce, 2 teaspoons cooking wine, sugar, and 1/2 teaspoon salt until thoroughly combined. Remove from heat and serve immediately.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 15 mins
  • READY IN 35 mins

Reviews More Reviews

Nov 20, 2011

This is almost exactly like the version that I've found at Chinese restaurants. Usually this is sold as something like "Salty Pepper Chicken" or "Fried Chicken is Spicy Salt". Also, from the reading that I've done, generally you're not supposed to eat the peppers, they're for flavor and presentation. As for Szechuan pepper, I've had a hard time finding it. I finally bought some from Amazon and it makes a noticeable difference. On the other hand, the Chinese restaurants where I live don't seem to use actual Szechuan pepper either, so it isn't absolutely critical.

Oct 20, 2010

Keep a cold beer or a pitcher of water nearby. First time I've ever tried cooking with dried peppers. Gave it the kick, but we ended up pushing most of them to the side of the plate, because their texture left something to be desired. I added sliced fresh mushrooms, just because we had them around. My husband picked this recipe, looking for something spicy. We both enjoyed it! Our daughter asked me to make it in a few months on her birthday. I know it called for Szechuan peppercorns, but I couldn't find them after trying three differant stores, so we went ahead and did without. I added fresh ground pepper and still liked it. Will make again...and will be on the look out for the right peppercorns next time we're near the city. Thanks for this recipe, it's a keeper.


5 Ratings

Jan 26, 2009

Best stuff around

Apr 23, 2013

Not bad, but not a recipe I would use again. I've had this in a couple of Chinese restaurants but they used some more flavoring (not sure what it was!) that was missing here.

Sep 27, 2012

i made this dish tonight for my family (children included) along with a sweet dish for the children, all of this dish was gone and the other one was half eaten that says it all to me.


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  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 26.7 g
  • 9%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 15.9 g
  • 32%
  • Sodium
  • 807 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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