Chongqing Chicken

Bite-size chicken is fried until crunchy, then stir-fried with a huge pile of dried red chillies and Sichuan peppercorns, the chicken hidden among them. It is a famously fiery Chongqing dish.

Chongqing chicken, or laziji, is a signature dish of Chongqing cuisine, known for its intense heat and numbing sensation from Sichuan peppercorns. The dish’s exact origins are debated, but it emerged as a beloved staple of the region’s bold, spicy cooking style, which gained prominence in the 20th century alongside the rise of Chongqing as a major culinary hub.

Regional variations across China adjust the ratio of chillies to chicken, with some versions adding peanuts or sesame seeds for texture, while others increase the amount of peppercorns for a stronger numbing effect. Culturally, laziji is a communal dish, often served in large portions where diners hunt for the crispy chicken pieces hidden among the chillies, symbolizing the fearless, robust character of Chongqing’s food culture.