Sichuan Tingly Chicken (Ma Zi Ji 麻子鸡)

Nov 10, 2026Mike Nguyen

Recipe & Photography: Elaine Zuo | Story: Mike Nguyen

The first time you see this dish, you might be a little scared. A mountain of red chilies covers the plate. But once you dig in, you realize it's not nearly as spicy as it looks.

The chilies are mostly there for flavor, not to be eaten. The real fun is digging through the pile with your chopsticks, finding piece after piece of crispy, juicy chicken. Each bite is full of savory flavor and that famous Sichuan pepper tingle.

From Chongqing's Roadside Kitchens

More commonly known as La Zi Ji (辣子鸡), this dish became popular around Gele Mountain near Chongqing in the late 1980s and early 1990s. Small roadside restaurants first served it to truck drivers and travelers. Word spread, and soon people were making special trips to the mountain just to eat it.

Today, La Zi Ji is one of Chongqing's best-known dishes.

Why So Many Chilies?

The mountain of chilies is partly for visual drama, but it also serves a purpose. As the chilies cook, they release their fragrance and heat into the oil, giving the chicken its flavor without making it overwhelmingly spicy.

Spices have also been valued for their ability to help slow spoilage in hot, humid climates, though the chilies in this dish aren't used to preserve the cooked chicken.

The type of chili matters. Elaine uses a mix of Er Jing Tiao (二荆条), known for its fruity aroma and moderate heat, and bullet chilies (子弹头), which add more heat. You can use either type alone or mix the two. The important thing is to choose chilies with good flavor, not just intense heat.

Elaine's Take on La Zi Ji

Elaine calls her version Ma Zi Ji (麻子鸡), a play on the classic La Zi Ji that puts more focus on ma (麻), the tingling sensation of Sichuan pepper, rather than la (辣), which means spicy.

She uses both red Sichuan pepper, which has warm, floral, orange-like notes, and green Sichuan pepper, which is brighter, more lemony, and especially tingly.

She also uses boneless chicken thighs and fries the chicken just once, making this version easier to cook and eat at home.

Ingredients

For the Chicken

2 boneless chicken thighs, cut into small bite-sized pieces
2 cups dried red chilies, preferably a mix of Er Jing Tiao and bullet chilies
2 tablespoons red and green Sichuan peppercorns, combined (2 tablespoons total)
3 cloves garlic, roughly minced
1 thumb-sized piece of ginger, minced
3 scallions, minced
Neutral cooking oil, for frying
Sesame seeds, for garnish (optional)

For the Marinade

2 tablespoons soy sauce
1 teaspoon sugar
½ teaspoon salt
1 teaspoon ground white pepper
2 tablespoons cornstarch
2 tablespoons water
A little cooking oil, for coating

Instructions

Step 1: Marinate the Chicken

Cut the chicken thighs into small, bite-sized pieces.

In a bowl, mix the chicken with soy sauce, sugar, salt, white pepper, cornstarch, and water until evenly coated.

Let marinate for at least 20 minutes. Just before frying, add a little cooking oil and mix again. The cornstarch helps give the chicken a crispy outside while keeping it juicy inside.

Step 2: Prepare the Chilies

Cut the dried chilies into short pieces. Remove some of the seeds if you prefer less heat.

Elaine uses both Er Jing Tiao and bullet chilies, but you can use just one type if that's what you have.

Set the chilies aside with the red and green Sichuan pepper.

Step 3: Fry the Chicken

Heat a generous amount of oil in a wok or deep skillet over medium-high heat.

Add the chicken in an even layer. Let it sit briefly before stirring so the pieces can brown.

Continue frying until golden and crispy. Start with medium heat, then increase it toward the end. Take your time with this step. Make sure the chicken reaches an internal temperature of 165°F (74°C).

Remove the chicken and set aside. Carefully pour out the extra oil, leaving about 2 tablespoons in the wok.

Step 4: Fry the Aromatics and Sichuan Pepper

Turn the heat down to low.

Add the ginger, scallions, and garlic. Stir-fry until fragrant, then add the red and green Sichuan pepper and dried chilies.

Keep stirring over low heat until the chilies and Sichuan pepper release their aroma. Be careful not to burn them, or they'll taste bitter.

Step 5: Combine and Serve

Return the chicken to the wok.

Turn the heat to high and toss everything together until the chicken is coated with the fragrant oil and spices.

Sprinkle with sesame seeds if you like, and serve hot.

Elaine's Tips

Use chicken thighs, not breast. Thighs stay juicier when fried. Elaine doesn't recommend chicken breast for this dish.

Choose flavorful dried chilies. Er Jing Tiao and bullet chilies make a good combination, but you can use other varieties. Remove some seeds if you want less heat.

Use both red and green Sichuan pepper. Red is warmer and more floral. Green is brighter, more citrusy, and has a stronger tingle.

Don't burn the chilies or Sichuan pepper. Keep the heat low when cooking them to avoid bitterness.

Take your time frying the chicken. Let it brown before stirring to help give it a crispy outside.