Chengdu chicken, often associated with dishes like La Zi Ji or Chengdu-style Kung Pao, is a hallmark of Sichuan cuisine known for its bold, numbing, and spicy flavor profile. The dish typically features bite-sized pieces of chicken—often marinated in soy sauce, Shaoxing wine, and cornstarch—that are flash-fried until crispy and golden. It is then stir-fried with a copious amount of dried red Sichuan chilies and Sichuan peppercorns, which provide the signature "ma la" (numbing and hot) sensation. Aromatics such as sliced ginger, garlic, and scallions are essential components, and some variations include fermented black beans, vinegar, or a touch of sugar to create a complex "lychee-flavored" balance of sweet and sour. While the dish is visually dominated by bright red peppers, the chilies are often meant to provide fragrance and heat to the oil and meat rather than being consumed individually.