Laziji, Sichuan Spicy Chicken. Boldly flavored, unapologetically spicy, and difficult to approach for the unsuspecting. We adore this dish, but love it or hate it... this is a dish that inspires extremes of emotion.For this video we got our buddy Adam - owner of the bar/restaurant "Ron Mexico" in Beijing and one of the most passionate Laziji evangelists I know - to cook and narrate his version of the dish. This is the real deal recipe complete with chicken on the bone - with little pieces of bone and meat, cleaved into bite-sized pieces.As always, the detailed recipe and ingredient list is here, on /r/cooking:https://www.reddit.com/r/Cooking/comments/6icz8i/recipe_how_to_make_sichuan_spicy_chicken_aka/ABOUT US-----------------------------------------------------------------------------------------I'm Chris Thomas from the United States and I've been living as an expat in China now for upwards of nine years, most of which in Shenzhen. I love living here, and the food is absolutely incredible. I read and speak some Chinese, and have been trying to religiously recreate the recipes of the most authentic versions of the food I've eaten and loved here.My partner in these videos is Stephanie Li, my similarly food-and-travel-obsessed long term girlfriend. She's a translator from Guangzhou and is an incredible home cook. Sometimes I'll be behind the wok but usually it'll be her cooking.
