Recipe by: Angelia Liu

Source: Adapted from recipe on

Serves: 4

spicy chicken

Ingredients (Chicken)

  • 4 chicken legs, cubed into 2 cm pieces
  • 10 g ginger, sliced
  • 20 g spring onions (scallions), chopped
  • 4 gloves garlic, sliced
  • 2 cups of vegetable oil
  • 50 g dry red chill
  • 20 g Sichuan peppercorns
  • 1 tsp white sugar

Ingredients (Seasonings)

  • 2 Tbsp light soy sauce
  • ½ Tbsp dark soy sauce
  • 1 Tbsp Chinese cooking wine
  • ¼ tsp ground black pepper
  • 1 Tbsp potato starch


spicy chicken 2

  • Rinse and cut chicken legs into sections and drain.
  • Marinate in the seasoning for 30 mins.
  • Cut the red dry chili into small pieces 1 cm and keep the peppercorns ready.
  • Add 2 cups of oil into a wok. Bring to the boil over a high heat.
  • Turn to a medium heat. Slowly slide in the chicken and deep-fry until golden color. Remove with a slotted spoon and drain on paper towels. (Alternatively you could shallow fry the chicken till it is golden brown).
  • Heat a clean wok with 2 Tbsp oil, fry the ginger and garlic until you can smell the flavours.
  • Add the dry chilli and peppercorns. Fry them until the oil changes to a yellow colour.
  • Add the deep fried chicken and white sugar.
  • Add the chopped spring onions (scallions) and fry for 2 mins.
  • Serve immediately.

Download PDF here: Chinese Sichuan Lazi Jiding (Spicy Chicken) Angela Liu