---
title: "Guizhou Spicy Chicken (贵州辣子鸡)"
description: "Guizhou Spicy Chicken is a classic home-style dish from Guizhou, made with ci ba chili paste and a variety of spices. The chicken is fragrant, tender, and soft, while the potatoes are creamy and full of flavor, creating an overall spicy and rich taste. Chicken is rich in high-quality protein, and paired with side ingredients like potatoes, it offers a balanced nutritional profile."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_gui-zhou-la-zi-ji.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_gui-zhou-la-zi-ji/"
---

# Guizhou Spicy Chicken

**贵州辣子鸡 · guì zhōu là zǐ jī**

> Time: 1 h 30 min · Difficulty: Hard · Calories: 1441 kcal · Serves: 3 servings · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

Guizhou Spicy Chicken is a classic home-style dish from Guizhou, made with ci ba chili paste and a variety of spices. The chicken is fragrant, tender, and soft, while the potatoes are creamy and full of flavor, creating an overall spicy and rich taste. Chicken is rich in high-quality protein, and paired with side ingredients like potatoes, it offers a balanced nutritional profile.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_gui-zhou-la-zi-ji.jpg)

## Ingredients

- 2000 g Free-range corn-fed chicken (农村玉米鸡) — per serving
  - Tip: It is recommended to use free-range corn-fed chicken for firmer, more fragrant, and tender meat
- 2 pieces Potato (土豆) — per serving
  - Tip: Choose yellow-fleshed potatoes for a creamier texture
- 2 pieces Garlic (大蒜) — per serving
  - Tip: Use whole cloves, peeled
- 2 slices Bay leaves (香叶) — per serving
  - Tip: Choose dry bay leaves with no mold spots
- 2 pieces (finger size) Ginger (姜) — per serving
  - Tip: Old ginger has a stronger flavor
- 20 ml Dark soy sauce (老抽) — per serving
  - Tip: Mainly used for coloring
- to taste Sichuan peppercorns or prickly ash (花椒 or 麻椒)
  - Tip: Adjust the numbing level to personal taste
- 500 g Fermented chili paste (糍粑辣椒) — per serving
  - Tip: It is recommended to mix and crush Huaxi Dangwu, Zunyi Zidan Tou, Tiaozi Jiao, and Dafang Wrinkled Chili
- to taste Fermented broad bean chili paste (doubanjiang) (豆瓣酱)
  - Tip: Adds a savory, salty base flavor
- 0.5 bottles Beer (啤酒) — per serving
  - Tip: Regular yellow beer is fine; used to remove fishiness and add aroma
- 3 stalks Garlic sprouts (蒜苗) — per serving
  - Tip: Adds a fresh aroma to the dish
- to taste Fermented glutinous rice (酒糟)
  - Tip: Key to the Guizhou flavor; enhances umami and sweetness
- 1000 ml Cooking oil (rapeseed oil) (食用油 (菜籽油)) — per serving
  - Tip: It is recommended to fry the chicken in rapeseed oil for a brighter golden color

## Tools

Wok, Cleaver / chef's knife, Cutting board, Slotted spoon

## Method (7 steps)

1. **Fry the Potatoes and Chicken Pieces** — Add half a pot of oil to the wok. Fry the potato strips until golden brown on the outside, then remove them. Once the oil temperature rises, add the chicken pieces, ginger slices, and Sichuan peppercorns and fry.
   - Duration: 10 min
   - Tip: Fry the potatoes first and remove them
   - Tip: Make sure the oil is hot enough before adding the chicken pieces
   ![Step 1: Fry the Potatoes and Chicken Pieces](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_gui-zhou-la-zi-ji/step_1.jpg)
2. **Dehydrate the Chicken** — Continue frying the chicken pieces until the oil in the wok changes from cloudy (water vapor) to clear. At this point, the chicken is done. Remove and set aside.
   - Duration: 15 min
   - Tip: Clear oil indicates the moisture is fully evaporated
   ![Step 2: Dehydrate the Chicken](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_gui-zhou-la-zi-ji/step_2.jpg)
3. **Adjust the Oil Level** — Remove about one-third of the oil from the wok to avoid having too much oil for the next steps.
   - Duration: 1 min
   - Tip: Just leave enough base oil
   ![Step 3: Adjust the Oil Level](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_gui-zhou-la-zi-ji/step_3.jpg)
4. **Fry the Base Seasonings** — Heat the remaining oil. Add ci ba chili paste, fermented broad bean chili paste (doubanjiang), and ginger slices. Stir-fry over low heat until red oil is released, then add the fried chicken pieces and stir-fry evenly.
   - Duration: 5 min
   - Tip: Watch the heat; ci ba chili paste can burn easily
   ![Step 4: Fry the Base Seasonings](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_gui-zhou-la-zi-ji/step_4.jpg)
5. **Braise to Infuse Flavor** — Add dark soy sauce for color, pour in beer (enough to cover the chicken pieces), add bay leaves, cover, and braise for 10 minutes, stirring occasionally.
   - Duration: 10 min
   - Tip: The beer should cover the ingredients
   ![Step 5: Braise to Infuse Flavor](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_gui-zhou-la-zi-ji/step_5.jpg)
6. **Add Side Ingredients and Braise** — Add the fried potato strips and whole garlic cloves. Continue braising with the lid on for 20 minutes.
   - Duration: 20 min
   - Tip: Whole garlic cloves give better texture
   ![Step 6: Add Side Ingredients and Braise](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_gui-zhou-la-zi-ji/step_6.jpg)
7. **Reduce the Sauce and Serve** — Add fermented rice dregs and stir-fry evenly. Finally, sprinkle with chopped garlic sprouts and serve.
   - Duration: 2 min
   - Tip: Do not add fermented rice dregs too early; add at the end to enhance flavor
   ![Step 7: Reduce the Sauce and Serve](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_gui-zhou-la-zi-ji/step_7.jpg)

## Tips

- Stir frequently during cooking, as ci ba chili paste contains moisture and is sticky, making it very prone to burning on the bottom
- Using ci ba chili paste made from a mix of several chili varieties is key to the authentic flavor of this dish

## Overview image

![Guizhou Spicy Chicken — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_gui-zhou-la-zi-ji_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/贵州辣子鸡/贵州辣子鸡.md

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---

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