Sichuan Spicy Rabbit with Peanuts and Chilies (La Zi Ji Style)

Crispy, spicy, and utterly addictive, this dish features deep-fried rabbit (or chicken) stir-fried with an abundance of dried chilies, Sichuan peppercorns, peanuts, and ginger. Perfect as a snack or appetizer.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650

Level

Medium

Yields

4 servings

Cost

£1.95

Season:

☀️ Summer

Meal Type:

Snack•Bread•Appetiser

Cuisine:

Asian

Main Ingredient:

Chicken

Mood:

Spicy

Ingredients

Servings

500gRabbit meat (or boneless, skinless chicken thighs)(Cut into 1-inch cubes)

£3.50

1tbspSoy Sauce(For marinating)

£0.05

1tbspShaoxing Wine (or dry sherry)(For marinating)

£0.15

1tspGinger(Minced, for marinating)

£0.05

1cloveGarlic(Minced, for marinating)

£0.03

2tbspCornstarch(For coating)

£0.05

20Dried Red Chilies(Cut into 1-inch pieces, remove seeds for less heat)

£1.00

2tbspSichuan Peppercorns(Adjust to taste)

£1.50

2tbspGinger(Thinly sliced)

£0.05

4clovesGarlic(Thinly sliced)

£0.03

0.5cupRoasted Peanuts(Unsalted)

£0.75

2Green Onions(Chopped, for garnish)

£0.50

As neededVegetable Oil(For deep frying)

£0.10

To tasteSalt

0.5tspSugar(Optional)

£0.01

1tbspChicken Broth(Optional, to help with sauce)

£0.05

Total Cost

£7.82

£1.95 per serving

The Method

1
**Marinate the Rabbit (or Chicken):** In a bowl, combine the diced rabbit (or chicken) with soy sauce, Shaoxing wine (or dry sherry), minced ginger, and minced garlic. Mix well and let it marinate for at least 15 minutes.
2
**Coat the Rabbit (or Chicken):** Toss the marinated rabbit (or chicken) with cornstarch until evenly coated.
3
**Deep Fry the Rabbit (or Chicken):** Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Deep fry the rabbit (or chicken) in batches until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.
4
**Prepare the Stir-Fry:** Heat 1-2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the dried red chilies and Sichuan peppercorns and stir-fry for about 30 seconds, or until fragrant. Be careful not to burn them.
5
**Add Aromatics:** Add the sliced ginger and garlic to the wok and stir-fry for another 30 seconds, or until fragrant.
6
**Return the Rabbit (or Chicken):** Add the deep-fried rabbit (or chicken) to the wok and stir-fry for 1-2 minutes, ensuring it's coated with the chili and peppercorn mixture.
7
**Add Peanuts and Seasonings:** Add the roasted peanuts to the wok. Season with salt and sugar (if using). Add chicken broth for a little sauce if desired.
8
**Garnish and Serve:** Stir-fry everything together for another minute. Garnish with chopped green onions and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (300g)

650 kcal / 2720 kJ

Carbs

20g

8% of RDA

Fat

40g

57% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

5 g

6% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

Adjust the amount of dried chilies and Sichuan peppercorns to your desired spice level. Removing the seeds from the chilies will reduce the heat.

Make sure the oil is hot enough when deep-frying to prevent the rabbit (or chicken) from becoming soggy.

Do not overcrowd the wok when stir-frying to ensure the ingredients are cooked evenly.

For extra flavor, you can add a pinch of five-spice powder to the marinade.

If you don't have Shaoxing wine, dry sherry is a good substitute. You can also omit it if necessary.

Taste and adjust seasoning before serving. You may need more salt depending on your preference.

Cooking Equipment

Wok or Large Skillet

Deep Fryer or Large Pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of dried chilies and Sichuan peppercorns to your desired spice level. Removing the seeds from the chilies will reduce the heat.

Make sure the oil is hot enough when deep-frying to prevent the rabbit (or chicken) from becoming soggy.

Do not overcrowd the wok when stir-frying to ensure the ingredients are cooked evenly.

For extra flavor, you can add a pinch of five-spice powder to the marinade.

If you don't have Shaoxing wine, dry sherry is a good substitute. You can also omit it if necessary.

Taste and adjust seasoning before serving. You may need more salt depending on your preference.

Sichuan Spicy Rabbit with Peanuts and Chilies (La Zi Ji Style)

Ingredients

The Method