I love this dish. I used to do it with the deep fried chicken, but this is just as good without all the oil. I don’t feel like I’m compromising anything as it is amazing!
I hate wasting food, and I really want to make Laziji. Now, following your recipe, I can use only a few chili peppers instead of the tons and tons normally used. Superb recipe, thank you!!
Love your recipes! It's the best source for authentic Sichuanese food that I can also replicate at home :) This is my boyfriend's favourite Chinese dish, will definitely be trying!
Can you please show us how to make Kung Pao Chicken? I use to get it at this one restaurant but they closed down. I haven't been able to find one that I like as much. The one I love is with the darker sauce. Thank you. I just came across your channel and subscribed. :)
I can't wait to make this dish over the weekend. I have one question. Is the chili peppers dried or fresh, and what variety do you use for this recipe? Thanks again for sharing these recipes;)
Much easier than the one I tried today. Do you have a video on "Happy Family ". That's my favorite, I would like to see how you would make it. Not a lot of good ones on RUclips.
For the spices, adjust to your liking. What I used is about 10 chili peppers, 1 tsp Sichuan peppercorns, 4 slices ginger, 4 garlic cloves, 2 stalks of green onions, 1 tsp chili powder, 1 tsp Sichuan pepper powder, and handful cilantro. Hope it helps 😊
@@ChineseHealthyCook Yes, CHC, I want to make your recipe, but I wish you'd go back and update the Description to match what you just entered here. It is hard for the NOVICE / NOOB COOKS like me & wife to learn Chinese if we don't the exact measurements, at first. But, again, thank you for the recipe.
@@ChineseHealthyCook Here is my attempt (09-02-2020) to try and help my wife cook this. Maybe you can edit what I've done, and fix your Description. Thanks, --------------------------------------------------------------------------------------- 1 chicken breast, cut into dices 4 slices Ginger, sliced 4 garlic cloves, sliced White part of green onions Light soy sauce Dark soy sauce White pepper powder Dry chili peppers 1 tsp Sichuan peppercorns 10 chili peppers Sichuan pepper powder -- 1 tsp Sichuan pepper powder Salt -- adjust to your liking Sugar -- adjust to your liking ... but need more of a measurement Cilantro -- handful cilantro Vegetable oil 2 stalks of green onions [added -- from her notes, not in original recipe] *********************************************************** [? where does this go ?] -- 1 tsp chili powder Also, for any the spices, adjust to your liking.
If helpful, I pre-fry the Szechuan peppercorns in small amount of oil, then I use that oil for stir frying the chicken. The fried peppercorns are easy to crush into fine pieces, which I add to the chicken and gr onion.
Nice Video, but one question. Is Sichuan Chicken same as Szechuan chicken? I noticed that you did not add any kind of Vegetables, except for the Green Onions.
Please tell me what I am doing wrong. I have made this dish many times. But never do I get my chicken fried like you do. Never so nicely browned. It seems to be because of the cornstarch with the juices of the chicken that in the pan it creates a kind of mush that doesn't seem to be able to fry. I find it so weird. The chicken is of good quality. Hope you or someone else has a tip.
@@ChineseHealthyCook Thank you for your response. No my chicken never comes out of the freezer. I perform the exact same steps. The only difference is that sometimes I leave the chicken a little longer than the 10 minutes you indicate. And that I add some rice wine. Could it be because of the type of cornstarch? I don't think so.
@@ChineseHealthyCook so i did some research and this is what I think is the problem: "It’s really important not to crowd the pan or the chicken will give off too much liquid too fast and you won’t get crispy brown edges! Add some of the chicken to the hot oil, and stir constantly to ensure an even browning. Once it is crispy and cooked through, remove the chicken and continue with the next batch until all of the chicken is cooked" But thereby I thought I hadn't so much chicken in a pretty large pan. But I'll give it a try next time. Thanks anyway! Love your recipes!
I've noticed a lot of young female Asian cooks are so neat and clean and dainty - everything is impeccably presented, not a splash of oil, not a spillage of sauce, not a non symmetrical dish in sight and all done in just a few minutes... Not me in the kitchen... I do my best to keep things tidy, to be speedy, to be clean... so the first thing that happens is my spatula will flick out of the bowl and fly across the bench hitting the cupboard door and falling on the floor. I will walk over to pick it up and step in some of the sauce on the way... I clean up the mess and turn around to my wok which is now burning the food which has stuck to the bottom - fat is splattering all over the stove, splashback and coffee machine. I turn off the wok and clean up the mess, the food has gone cold and I have to re heat it and over cook it... there are bowls all over the kitchen and I forgot the rice - my partner comes in and sees the mess and starts screaming at me and complaining about the smell. We argue and she leaves... about 3 hours later I have finally finished cooking and slop the bland coloured food with it's unflavorful watery gravy into a bowl of sloppy rice and we both pretend we are enjoying it.
There weren't actual measurements posted so I followed closely to video with mixed results.also my wok is stainless steel and so I had lubrication issues even though I used plenty of oil.Although I enjoyed her presentation , I won't make this again.
Bit late of a response, but if you have a wok that isn't non-stick, you need to season it. It's essentially the process of burning oil onto your wok until it becomes slick (non-stick)
This version looks much healthier than most. Others tend to deep fry and double fry. I much prefer this.
Good Recipe..Nice preparation without using many ingredients...
Now you are my favorite cooking channel. Ni zuo fan hen lihai ❤
Thank you, Xie Xie 😊
Looks yummy
Thank you so much! I had a dish of this and have never found it again until now. Sooooooooo gooood!
Hope you enjoy 😊
You are lovely and your dishes are healthy and delicious. Thankyou
Thank you 😊
Excellent. I must try this..
that was great,thanks for ease of presentation. take care
Thank you! Take care too 😊
I love this dish. I used to do it with the deep fried chicken, but this is just as good without all the oil. I don’t feel like I’m compromising anything as it is amazing!
Agreed. I don’t do deep frying, and made last night, adding roasted peanuts 😊
Thks for the recepy I just saw ur Chanel n subscribed I'll try this tonight. It's look so delicious
Thanks for subscribing! 😊
I hope you keep making more videos. I need to make healthy food
+NadrianATRS I can't stop because of all of you fans. Thank you!
For me maybe a little rice as well, just to cut the spice. I get hungry every time I watch one of your videos. Thanks Ling.
+Steve D Thank you! You can make it mild with less peppers.
非常感谢！分享辣子鸡做法，对于四川人而言很喜欢这道菜。
+TheKarzai 老乡好！谢谢支持！节日快乐！
It came out good👍... ..its just like the takeout....thank you for posting it...u make our lives easier...thank u..
+MsKnutbear I think it’s better than takeout, isn’t it? 🤭Thank you! -Ling
I love this lady!!!!!😊
This looks easy enough for me to cook :) I'll definitely use boneless chicken thigh and avocado oil, thank you for this awesome quick recipe!
Sounds great 👍
I hate wasting food, and I really want to make Laziji. Now, following your recipe, I can use only a few chili peppers instead of the tons and tons normally used. Superb recipe, thank you!!
Thank you! This is a mild version 😋
Looks very nice, do you eat it with noodles or rice?
Normally I serve with rice 😊
I made this for part of my Christmas dinner today. It was delicious.
So happy to hear my recipe made to your Christmas dinner. Yay 😀 thank you! Happy new year 🎊
Love your recipes! It's the best source for authentic Sichuanese food that I can also replicate at home :) This is my boyfriend's favourite Chinese dish, will definitely be trying!
+Juuju Thank you! Please let me know how it turned out for you. -Ling
Looks delicious.
Can you please show us how to make Kung Pao Chicken? I use to get it at this one restaurant but they closed down. I haven't been able to find one that I like as much. The one I love is with the darker sauce. Thank you. I just came across your channel and subscribed. :)
I made Kung Pao shrimp before. Check it out
ruclips.net/video/biCVXiS3qcY/видео.html
Please subscribe 😊
Yes, I subscribe because I will try. TIA!!!
Had the same thought
MUST TRY THIS . IT LOOKS GOOD
Please try. So delicious 😋 thank you 😊
you and your recipies looks beautifuk xoxo love u
+Ray Titselaar Thank you!
I love sichuan spice😋😋😋 i wan to try this
Enjoy 😋
准备工作做得非常好！
炒菜准备时间比烹饪时间长 😊
why no shaoxing wine in the marinade?
This is awesome, I used less oil and it came well. Really appreciate. I love Chinese food. I sub up for more videos xx
KIDDY BRIT Thank you for the sub! Less oil is even better. Love Chinese food too 🤭-Ling
Nice
Thanks to you - i m now a better chinese food chef than my wife - who is mainland chinese - haha
+Sleepcenter Beds nz So proud of you 👍That is the biggest reward to my video making. Thank you! Fans like you keep me going 😊
Will try making this for New Years, it's my mom's favourite dish (she's from Chengdu). Thank you for these clear videos! =)
+iampetz Awesome! I miss Chengdu :-) Thank you!
I can't wait to make this dish over the weekend. I have one question. Is the chili peppers dried or fresh, and what variety do you use for this recipe? Thanks again for sharing these recipes;)
+Susan J. They are dry chili peppers from Sichuan. You can use other kinds. Thank you!
Delicious *_*
I really like your videos! they are awesome, thanks for sharing!
+Charmman Zhao Thank you! -Ling
Thank you!!❤️ I love stirfry recipies like this.
+Jamie Brown Thanks for loving. -Ling
What kind of chili powder do you use and I was a little surprised there was no shaoxing added. Is that usual or just your preference?
I use Sichuan chili powder. I’m very flexible on using cooking wine. Cooking wine removes unwanted taste (like porky taste) and elevate flavor.
Thumbs up, nice video, i have to try this. :)
+Piski Thank you! Please try. -Ling
Nice video
Looks delicious!
looking so good you are the best chef...
Thank you! Please try. -Ling
+Tang sieng ly Not to be modest but I'm just a home cook :-)
Wow! That looks very spicy but will definitely try it at home.
+Mia Ochirkhuyag You can adjust the spiciness to your liking. Trust me I was easy on the hot peppers :-) Thank you!
Much easier than the one I tried today. Do you have a video on "Happy Family ". That's my favorite, I would like to see how you would make it. Not a lot of good ones on RUclips.
Thank you! I heard about “happy family” 😊
I already ate dinner but then I watched this video. Now I'm hungry again 😋
I often watch cooking shows after dinner 😄
Thanks for the video, quite buzy didn't thank you earlier,
but i'm sure gonna try this! =)
Wish you happy a new year!
+Hamburger Happy New Year! Thank you! Please try and let me know. I cook it almost every week. -Ling
Please give a thumbs-up if you like it.
如果喜欢，请点赞。Thanks! -Ling
ChineseHealthyCook Hope you also create an IG acct
+marian rosaldo I have FB page, thinking to create IG :-) -Ling
ChineseHealthyCook you are so sweet 😍 I liked the videos
Was very easy and yummy 😋
Hi, I'm from Thailand. I'm looking for stir fry noodle with Doubanjiang recipe. Could you please do one?
How can I make this as spicy as it is in China?
You can pile up chili peppers and Sichuan peppercorns 😆 Having been living in US for a long time, I don’t eat as spicy as before.
Looking great！I'd like to try at home.
+Howard Chen Great! Thank you!
Yum Yum., thanks for sharing
Thank you!
Can you give the measured amounts for all of the ingredients? I find this helps a lot!
For the spices, adjust to your liking. What I used is about 10 chili peppers, 1 tsp Sichuan peppercorns, 4 slices ginger, 4 garlic cloves, 2 stalks of green onions, 1 tsp chili powder, 1 tsp Sichuan pepper powder, and handful cilantro. Hope it helps 😊
@@ChineseHealthyCook Yes, CHC, I want to make your recipe, but I wish you'd go back and update the Description to match what you just entered here. It is hard for the NOVICE / NOOB COOKS like me & wife to learn Chinese if we don't the exact measurements, at first. But, again, thank you for the recipe.
@@ChineseHealthyCook Here is my attempt (09-02-2020) to try and help my wife cook this. Maybe you can edit what I've done, and fix your Description. Thanks,
---------------------------------------------------------------------------------------
1 chicken breast, cut into dices
4 slices Ginger, sliced
4 garlic cloves, sliced
White part of green onions
Light soy sauce
Dark soy sauce
White pepper powder
Dry chili peppers
1 tsp Sichuan peppercorns
10 chili peppers
Sichuan pepper powder -- 1 tsp Sichuan pepper powder
Salt -- adjust to your liking
Sugar -- adjust to your liking ... but need more of a measurement
Cilantro -- handful cilantro
Vegetable oil
2 stalks of green onions [added -- from her notes, not in original recipe]
***********************************************************
[? where does this go ?] -- 1 tsp chili powder
Also, for any the spices, adjust to your liking.
Yummy... please post a recipe of chili garlic lamb someday 😊
+Seema Wati You may use the similar way to try :-)
能教我们如何煮番茄炒玉米或肉（猪肉或鸡肉）炒饭吗
+full tan5130 我常做鸡肉炒饭，会加入我的视频“任务”里。谢谢你！ -Ling
Thank you for showing us I love it I will make it definitely.
+Lemon Juice Great! Please let me know. Thanks!
I struggled with the sichuan pepper. Is it supposed to be gritty?
+Happy Ngulube It is kind of and try to avoid biting on them.
If helpful, I pre-fry the Szechuan peppercorns in small amount of oil, then I use that oil for stir frying the chicken. The fried peppercorns are easy to crush into fine pieces, which I add to the chicken and gr onion.
Nice Video, but one question.
Is Sichuan Chicken same as Szechuan chicken? I noticed that you did not add any kind of Vegetables, except for the Green Onions.
+Raymond Quadros Sichuan is Szechuan. This dish normally doesn’t have vegetables. Thank you! -Ling
Were those whole sichuan peppercorns you tossed in there?
It looks like just the powder, so she probably toasted the seeds, and used a mortar and pestle / processor
@@stevencen2211 She definitely uses both in this video.
Hello!🙂
Does this come with peanuts ?
+Steven Schrift Sometime I add peanuts
this is my favorite dish
+Matowix One of my faves :-)
Well I know what's next on my list to make for dinner
+Jesus Chavez So simple to make. Thank you!
Please tell me what I am doing wrong. I have made this dish many times. But never do I get my chicken fried like you do. Never so nicely browned. It seems to be because of the cornstarch with the juices of the chicken that in the pan it creates a kind of mush that doesn't seem to be able to fry. I find it so weird. The chicken is of good quality. Hope you or someone else has a tip.
Please make sure chicken is completely thawed so it doesn’t have water inside.
@@ChineseHealthyCook Thank you for your response.
No my chicken never comes out of the freezer. I perform the exact same steps. The only difference is that sometimes I leave the chicken a little longer than the 10 minutes you indicate. And that I add some rice wine. Could it be because of the type of cornstarch? I don't think so.
@@ChineseHealthyCook so i did some research and this is what I think is the problem:
"It’s really important not to crowd the pan or the chicken will give off too much liquid too fast and you won’t get crispy brown edges! Add some of the chicken to the hot oil, and stir constantly to ensure an even browning. Once it is crispy and cooked through, remove the chicken and continue with the next batch until all of the chicken is cooked"
But thereby I thought I hadn't so much chicken in a pretty large pan. But I'll give it a try next time.
Thanks anyway! Love your recipes!
Best spicy chicken so far !!
I love it too. Thank you!
absolutely love it!!
Great, enjoy 😊
您好 Chinese Healthy Cooking Cannel，我們是韓國的節目廣播組。應爲要介紹中華菜的關係，我們在收集煮辣子鷄丁的影片。可以使用您的影片嗎？可以的話告訴我們yes，謝謝您。
Thank you for this recipe. Much healthier than other options. I just tried and it was yummy!!
+Stevie74133 Awesome! That’s what my cooking is about. Thank you for your appreciation! -Ling
Ty
+Greg Harris Thanks!
Beautiful ❤❤❤
+MusicAndme78 Thank you -Ling
Thankyou..I will make it with some vegetables. Broccoli, scallions, mushrooms, carrots, snowpeas. It will add flavor and feed more people.
+Patty Gaugler Sounds good. Enjoy!
can you list the ingredients??
Please look in the message box. Thanks! -Ling
I've noticed a lot of young female Asian cooks are so neat and clean and dainty - everything is impeccably presented, not a splash of oil, not a spillage of sauce, not a non symmetrical dish in sight and all done in just a few minutes... Not me in the kitchen... I do my best to keep things tidy, to be speedy, to be clean... so the first thing that happens is my spatula will flick out of the bowl and fly across the bench hitting the cupboard door and falling on the floor. I will walk over to pick it up and step in some of the sauce on the way... I clean up the mess and turn around to my wok which is now burning the food which has stuck to the bottom - fat is splattering all over the stove, splashback and coffee machine. I turn off the wok and clean up the mess, the food has gone cold and I have to re heat it and over cook it... there are bowls all over the kitchen and I forgot the rice - my partner comes in and sees the mess and starts screaming at me and complaining about the smell. We argue and she leaves... about 3 hours later I have finally finished cooking and slop the bland coloured food with it's unflavorful watery gravy into a bowl of sloppy rice and we both pretend we are enjoying it.
This sure makes me hungry!
+Charles チャールズ Wagner ワグナー I made it every week, sometimes adding potato dices. So good !
Ooo!! (*￣▽￣)ﾌﾌﾌｯ♪
Delish thank you!
Very delious indeed. Thanks!
What do you eat this with?
+Wajahat Shahid Rice or noodles.Thank you! -Ling
There weren't actual measurements posted so I followed closely to video with mixed results.also my wok is stainless steel and so I had lubrication issues even though I used plenty of oil.Although I enjoyed her presentation , I won't make this again.
+946brandon You may try to use non-sticky pan. When it comes to Chinese cooking, we don’t normally measure exactly. Thanks! -Ling
Bit late of a response, but if you have a wok that isn't non-stick, you need to season it. It's essentially the process of burning oil onto your wok until it becomes slick (non-stick)
我很喜欢中国菜，尤其四川味道，麻辣味什么的，还好是泰国人，不然会会长胖了我！
+Sirjoice R. 我也喜欢泰国菜，不过很难找到正宗的。适量吃，不怕长胖:-) 谢谢！-Ling
4:00 cilantro
4:08 no cilantro
Great observation 👍I had to go back to watch it. Maybe there’s a mistake in editing or a magic 😆 thank you 😊
Yum!
+WinSome LoseSome Isn't it?
看起來好吃啊。（＾ω＾）
也好吃，试试看咯。谢谢！-Ling
Thank you .
+simplicity63 Thanks!
simplicity63 z
x
I want the unhealthy version lol
fried version? 😆
This is not laziji. This is just some stir fried chicken.
+Heleninzki Apellido Ha, it’s my version of Laziji, healthier but still delicious. Normally it’s deep fried with chicken thighs. Thanks! -Ling
The food looks great! However, you should never use non-stick cookware over high heat. I'll be trying this recipe out in my carbon steel wok.
I need a Chinese wife
Delicious but hot hot !!
You May add fewer peppers to your liking. Trust me this is considered mild in my hometown Sichuan 😆