Okay, so the photo here and the dish we tried was not the most basic form of lazi ji, but the technique and the flavors are almost identical. It’s made by taking chunks of chopped up bone-in chicken, marinating them in a strong soy-based marinade, deep frying them until they’re very dry and a little chewy, then stir-frying them with a ton of dried chilies, garlic, and Sichuan peppercorns. It comes out with a uniquely crisp-chewy texture. Sichuan popcorn chicken, if you will.

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The version we tried added a couple of unique elements: fresh green Sichuan peppercorns (delicious!), along with more chopped green chilies than I’ve ever seen in one place.

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It was by far the largest pile of capsaicin I’ve seen in a single dish anywhere, and I’ve sought out spicy food everywhere around the globe. My mouth could handle it, but my stomach was begging for mercy. I had to throw in the towel about a quarter of the way through.

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Retrieved from: Serious Eats