Small pieces of chicken, often on the bone, deep-fried until dry and crisp, then tossed with a heap of dried chilies and Sichuan pepper. Numbing and hot; you pick the chicken out and leave most of the chilies.
In Chongqing laziji the chilies outnumber the chicken.
Tips
culture
A signature Chongqing/Sichuan dish: small cubes of chicken deep-fried then stir-fried with a mountain of dried red chilies, Sichuan peppercorn, garlic and ginger. The diner hunts for the chicken pieces amongst the chilies - the chili pile is part of the presentation.