Geleshan Spicy Chicken Ding

A variant of the classic Lazi Ji, this version from Geleshan features smaller, more precisely cut chicken cubes that are double-fried for extra crunch. The chilies used are a specific variety grown in the Geleshan area — slightly fruitier and less aggressively hot than standard dried chilies. The chicken is marinated with Shaoxing wine and soy sauce, coated in a light batter, and fried until each piece is a golden, crispy nugget. The wok-fry with chilies, Sichuan peppercorns, and scallions happens in seconds at extreme heat. What distinguishes the Geleshan version is the 'jian jiao' (dry-frying) technique, which concentrates flavors and creates an almost caramelized coating on the chicken pieces. The dish arrives at the table as a mountain of red, and the first task is to find the chicken — a game that Chongqing locals play with practiced skill.

📖 History

Geleshan Spicy Chicken Ding is the direct descendant of the original Lazi Ji created on Geleshan Mountain. In the 1990s, as Lazi Ji grew in popularity, chefs in the area began experimenting with the dish, refining the technique and creating a variant with smaller, daintier pieces that were easier to eat. The 'Ding' (丁) in the name refers to the small, diced size of the chicken pieces. Geleshan remains the spiritual home of both versions of the dish.