Mouth Numbing Spicy Chicken | La Zi Ji

Today we're making La Zi Ji, a signature dish from the Sichuan province of China. Get ready for a mind blowing, mouthwatering dish!
#chineserecipe #spicy #chicken
Mentioned
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Recipe: blog.themalamarket.com/chongq...
Bon Appétit : • Andy Learns How to Coo...
About Cooking with Kaylie
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My name is Kaylie, and I LOVE food! Cooking food, eating food, trying new food, learning about food, and sharing food. Join me in my kitchen as I try to create authentic cuisine from all cultures around the world.
INSTAGRAM | @cookingwithkaylie
/ cookingwithkaylie
TWITTER | @cookingwkaylie
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[@sycilmathai]

Thank you for that amazing tutorial, Kaylie!

[@nikki2071]

Girl you are a fantastic teacher! I can't wait to see more of your videos! Most excited.

[@KB12456]

This is amazing!! You’re such a natural!!!! So informative!! I love the narrative throughout the video! Watch out world...this girl is going places!!!!

[@tinainaz3830]

This is also my absolute fave dish!! Can totally relate!

[@sakinaarab4922]

Good job easy to follow you are amazing 🤩

[@nofx77j3]

Wow, you are on point!

[@rouseville]

Thanks for posting this! This is our favorite fried chicken dish, have never had the courage to try it at home. Maybe we will now, thanks to you.

[@CookingwithKaylie]

Thanks Jonathan! I was also intimidated, but it was much easier than I thought and now we make it all the time at home!

[@Hotsoe]

Nice Job Kaylie!

[@darius1132]

wow this is really amazing. Respect.

[@CookingwithKaylie]

Thank you Darius! Much appreciated! :)

[@freeman10000]

Laziji is probably my favourite food too. BTW, if you want this dish to be at its best you do need chicken with its bones. A little inconvenient to eat but the flavour is amazing.

[@hbdontcare]

Good job. And great recipe. I’ll try it. I recommend you get some glass prep bowls

[@CookingwithKaylie]

Thank you very much! I definitely need to add some big glass bowls to my collection, and some prep ones too! :)

[@jimmymustafa3266]

My favourite too

[@frogsandflies]

So beautiful :))

[@eileent168]

YAAAS I LOVE LA ZI JI

[@TheRealDeal9191]

Eileen Tang lets goooooooooo

[@hbdontcare]

Just made your recipe tonight. It came out great! Tweaks for next time include learning how to deep fry properly: I think we didn’t have enough corn starch... most of it came off, it was sticking to the bottom, and we overcooked it a bit to make it crispy

[@CookingwithKaylie]

I'm so happy you liked it! Deep frying takes so much practice! Since filming this I have started using a thermometer to double check the frying temperature (or dropping a small bit of cornstarch into the hot oil to see if it starts frying right away!)

[@brimariebeauty8741]

Food network’s next ⭐️

[@elifarnsworth8762]

Whoa... The lady said you can substitute ground Szechuan pepper with cayenne? WTF.. Szechuan pepper is the ENTIRE base of the dish. It's like making omelet without an egg?

[@freeman10000]

Exactly, you can't substitute Sichuan pepper.

[@guzzopinc1646]

It is really important to get "Heaven Facing Chilis" also called Chao tian jiao.... I tried several other kinds and the heat was insane! Arbols are way too hot, and so are thai chilis.

[@ryansacdalan536]

db that's spicy, pure chili, but he likes your recipe

[@markopalikko6986]

Great Channel. Very well done. There was a local restaurant that server szechuan chicken (that's whatbtyey called it). They were first generation to Canada. Never seen it since, the chicken was really dark caramelized and the dish was 90% chicken and from what I can remember had bok choi. Incredible dish, they have shut down over 20 years ago. I'd live to find that recipe. As a hint, perhaps. They also had a dish called Phoenix nest, fried julienned potatoes in a nest shape with peas and scalloped. Anyhow greeting from Canada!

[@markopalikko6986]

Excuse the autotype...

[@CookingwithKaylie]

I am on the hunt to find this dish now!

[@markopalikko6986]

@@CookingwithKaylie excellent! Thank you so much! I'm sharing your channel with fellow cooks.

[@CookingwithKaylie]

@@markopalikko6986 Thanks for the support!

[@RCAVEMANS]

Looks like its super spicy with all those chili's?

[@CookingwithKaylie]

It is spicy, but in the best way!

[@markbradakis5521]

You might like spicy Sichuan poached beef or fish. Quite tasty!

[@CookingwithKaylie]

That's one of my favourites! We always get it at our favourite Sichuan restaurant but I have never tried to make it at home before!

[@KeytoKungFu]

Mooore or szechuan pepper!!!

[@TheRealDeal9191]

hahaha at 8:44 "that sounds about good"

[@CookingwithKaylie]

Haha! "That looks about good!" Raw, unscripted, welcome to Cooking with Kaylie. 😂

[@kioMegumi]

Shizcuan Mapo tofu

[@CookingwithKaylie]

Muhammad Nur Afiq Definitely adding that to the list! What a favourite!

[@CookingwithKaylie]

Here's my Mapo Tofu recipe: kzbin.info/www/bejne/i4u6mntmfqp4gdU It's delicious and was surprisingly easy!

[@Caseydid]

You left out the baking soda to tenderize the chicken.

[@freeman10000]

Chicken doesn't need tenderising.

[@TheRealDeal9191]

I hope I don’t get heartburn 😂

[@AmerGaladari]

its more 🍑 burn 😂

[@derekallen4568]

You put the chicken into the wok using chop sticks. Why not take it out using chop sticks?

[@CookingwithKaylie]

Good question... I guess it was all about speed! It was quicker to take out more chicken at once using the strainer. I didn't want the chicken to overcook or burn.

[@derekallen4568]

Weren't you supposed to identify the piece of chicken you put in first and pull it out first using chop sticks?😆

[@CookingwithKaylie]

@@derekallen4568 Haha, yes! If I was making a small batch, or making something with larger pieces a one by one approach would be best.

[@ratnaali8206]

Aren’t you tired talking mam