Chongqing chicken, also known as Chongqing lazi ji (辣子鸡), is a spicy Sichuan-style dish originating from the Chongqing region in southwestern China. It is characterized by the liberal use of dried red chilies and Sichuan peppercorns, which impart both intense heat and a distinctive numbing sensation (málà). Lantern chiles (deng long jiao) are popular for the dish for their fragrant heat and impressive visual appearance.
The dish typically consists of small pieces of marinated chicken, often bone-in, that are deep-fried until crisp and then quickly stir-fried with the chilies, peppercorns, garlic, ginger, and scallions. While the dried chilies dominate the visual presentation, they are generally not intended to be eaten in large quantities.
Chongqing chicken is a popular expression Sichuan and Chongqing cuisine, and is widely served at restaurants in China and internationally.