Great video! Love to see more Sichuan cooking in English. I think it would be even nicer if the chicken is fried for longer. Traditionally this type of chili chicken is known for its aroma and dried surface, which is achieved by frying the chicken for a long time until the surface almost crisp up. If you want to keep the inside of the chicken chunks tender, you could fry the chicken two times, where you raise the oil temperature the second time to only crisp up the skin.
I visited China in 1998 and had a dish very similar to this one. It had the dried chillies and the chicken was fried in a way that it was dry on the outside. I remember hunting for the chicken pieces in all of those chillies. I loved it. This looks a lot like it so I want to give it a try!
Looks amazing. I am going to order this dish tomorrow at one of New Orleans best, and authentic, Chinese restaurants. Can't wait to try Laziji. Great video!!
When using peppers like this, is it normal to eat around them? Another recent video on la zi ji suggested that was the case but I have had other Sichuan dishes using peppers like this and did not know if that was the case.
![Hong Kong Style Prawn Chee Cheong Fun with Sauce & Chilli Recipe | Dim Sum🧡港式豬腸粉 [My Lovely Recipes]](http://i.ytimg.com/vi/Z5EXtSwtB0c/mqdefault.jpg)
I know this channel is gonna blow up
Laziji is definitely my favorite Sichuan dish.
Great video! Love to see more Sichuan cooking in English. I think it would be even nicer if the chicken is fried for longer. Traditionally this type of chili chicken is known for its aroma and dried surface, which is achieved by frying the chicken for a long time until the surface almost crisp up. If you want to keep the inside of the chicken chunks tender, you could fry the chicken two times, where you raise the oil temperature the second time to only crisp up the skin.
I visited China in 1998 and had a dish very similar to this one. It had the dried chillies and the chicken was fried in a way that it was dry on the outside. I remember hunting for the chicken pieces in all of those chillies. I loved it. This looks a lot like it so I want to give it a try!
Looks amazing. I am going to order this dish tomorrow at one of New Orleans best, and authentic, Chinese restaurants. Can't wait to try Laziji. Great video!!
Hope you enjoy 😋
Great job on 10k followers!!
For the kids to eat, probably few dried chili's around 3 pcs.
I'm anxious to try your recipe! But I have to find the Szechuan Pepper Oil first. Thank you!
Sichuan
Hope you enjoy 😊
Why can't I ever get anything that looks that good from my local Chinese restaurant?
Restaurants usually use more oil. Home-cooked dishes are my favorite even if they don't look the best. It's more healthy :)
Thanks Yi! This looks amazing, and much easier to prepare than Kung Pao chicken.
Gong bao
Hope you enjoy :)
When using peppers like this, is it normal to eat around them? Another recent video on la zi ji suggested that was the case but I have had other Sichuan dishes using peppers like this and did not know if that was the case.
You can eat the dried chilies if you want - they’re delicious and not toooo spicy - but good luck eating all!
Correct! When we eat this dish, it is like "searching for the chicken through the chilies"! It's honestly amazing :)
Can we use chicken breast ?
Would you happen to know of another chili oil recipe?
Yes!! I can definitely share another one soon!!! 😋
Why can't I access your recipe blog page? I always get a blank page
Wow so yummy 😋 thank you so much for share youtube wish you have nice day subscriber 🛎 like ❤❤🎉🎉🎉
Hope you enjoy 😉
Whoops! All I've been using are Thai chiles 😅
haha if you like extreme heat!
😂❤❤❤😂
❤️
I could live on a desert island with nothing but la zi ji and som tam for the rest of my life....