Lazi Ji

Lazi Ji is the epitome of Chongqing's fearless cooking — a plate that arrives looking like a pile of dried red chilies, hiding perfectly fried bite-sized chicken pieces within. The chicken is marinated in soy sauce and rice wine, then deep-fried until golden and crispy. Meanwhile, an avalanche of dried chilies and Sichuan peppercorns is stir-fried until fragrant, then the chicken is tossed back in. The result: each nugget carries an intense, layered heat — first the fruity spice of the chilies, then the numbing tingle of Sichuan peppercorn, followed by the savory crunch of the fried chicken. The dish is meant to be eaten slowly, picking through the chilies to find each piece of chicken — a social, interactive experience. True to Chongqing tradition, the ratio of chilies to chicken is roughly 5:1 by volume.

📖 History

Lazi Ji originated in the Geleshan area of Chongqing's Shapingba District in the 1990s. A local chef, inspired by the abundance of dried chilies in Sichuanese cooking, created the dish to showcase the region's peppers. It quickly spread throughout Chongqing and became one of the city's signature dishes. The Geleshan area is still famous for its Lazi Ji restaurants, with dozens of establishments along a single street known as 'Spicy Chicken Street'.