Easy Sichuan Mala Chicken
User Reviews
5
57 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
10 Mala Chicken
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Calories
149 kcal
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Course
Main Course
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Cuisine
Asian
Easy Sichuan Mala Chicken
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Easy Sichuan Mala Chicken features bite-sized chicken pieces marinated in Shaoxing wine and soy sauce, coated with a spicy cornstarch mixture, then stir-fried with a homemade mala spice blend of dried chilies, Sichuan peppercorns, and sesame seeds. The result is crisp chicken with a bold, numbing, and spicy flavor characteristic of Sichuan cuisine, ideal for a flavorful main dish.
Description
The chicken is marinated briefly to tenderize and infuse with aromatic soy and wine flavors. It is then coated in a mixture of cornstarch, cayenne, Sichuan pepper, and salt to create a crisp coating when cooked. A mala spice mix of dried red Sichuan chilies, chili flakes, peppercorns, sesame seeds, and sugar adds depth and heat to the dish.
Cooking involves frying chicken in hot oil until golden and crisp, then stir-frying with sliced garlic, ginger, scallions, and the mala spice mix. The combination creates a fragrant, spicy, and numbing sauce that clings to the chicken pieces. The recipe suits weeknight dinners or gatherings where bold flavor is desired.
Leftovers store well refrigerated for up to three days and can be reheated in a skillet or microwave, though crispiness may soften. Freezing cooked chicken is possible but may affect texture; thaw thoroughly before reheating. The mala spice mix and prep components can be made ahead for convenience.
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Ingredients
For the Marinade:
- 1 lb skinless , boneless breast or thigh, cut into 1-inch cubes
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon dark soy sauce dark soy sauce, or reduced-sodium soy sauce, mushroom-flavored
- ¼ teaspoon granulated garlic
- ¼ teaspoon cayenne pepper or ground black pepper
- black pepper
For the Coating:
- ¼ cup cornstarch
- 1 teaspoon cayenne pepper powder
- 1 teaspoon Sichuan peppercorn ground, toasted
- ¼ teaspoon kosher salt
For the Mala Spice mix:
- 1 tablespoon sesame seeds , plus more to garnish
- 1 cup dried red Sichuan chilies adjust the amount to personal preferences, or Chile de Arbol
- 2 tablespoons Sichuan chili flakes
- 1 tablespoon Sichuan peppercorn
- 1 teaspoon sugar
For the Stir-fry:
- ¼ to ⅓ cup peanut oil , canola oil, or vegetable oil
- 5 garlic thinly sliced, cloves
- 1 tablespoon ginger grated or thinly sliced, fresh
- 4 scallion , white and green parts separated
- ½ cup cilantro , chopped (for garnish)
Instructions
- In a medium bowl, combine the chicken with the Shaoxing wine, mushroom-flavored dark soy sauce, garlic powder, and cayenne pepper. Marinate at room temperature for 15 minutes: if you're planning to marinate the chicken longer, cover it with plastic wrap and transfer it to the fridge overnight.
- In a large ziplock bag, add cornstarch, cayenne powder, ground Sichuan pepper, and salt, and shake to mix well; set aside. Combine the spice mix ingredients in a separate medium bowl; set aside. In a small bowl, combine grated ginger, thinly sliced garlic, and chopped green onion; set aside.
- Once marinated, drain the chicken pieces and discard the marinating liquid. Transfer the chicken pieces into the ziplock bag with the cornstarch mixture, seal, and shake until they are fully coated.
- Heat 2 tablespoons of the peanut oil in a large wok or large nonstick skillet over medium-high heat; swirl to coat the wok. Once the oil is hot, spread out the chicken pieces without overlapping. Cook without touching the chicken until the bottom of the chicken turns golden brown around the edges, about 3 to 4 minutes.
- Flip to cook the other side until golden brown. Stir a few times to ensure the chicken is cooked, and the center of the chicken registers 165 degrees F on an instant-read thermometer, about 3 to 4 more minutes.
- Transfer with a slotted spoon to the prepared paper towel-lined plate and set aside. Wipe the wok out if needed. Return the wok to medium-high heat and add the remaining 2 tablespoons of oil to the wok. Just as the oil begins to smoke, stir in the garlic, ginger, and white parts of the scallions and stir-fry until fragrant, about 30 seconds.
- Quickly add the spice mix and stir until the peppers turn a bit darker without turning black. Add the Sichuan Mala chicken back to the skillet. Add the scallion greens and toss until well combined.
- Remove the pan from the stove and transfer everything to a plate with chili peppers. Top with cilantro for garnish. Serve hot over white rice.
Equipments used:
Notes
- Store leftover Mala Chicken in an airtight container in the refrigerator for up to three days.
- Reheat leftovers in a skillet or wok with a splash of water or broth to loosen the sauce, or microwave, noting crispiness may lessen.
- Do not refreeze leftover cooked Mala Chicken to preserve texture and safety.
- Marinate the chicken up to 24 hours in advance to develop flavor and tenderness.
- The Mala spice mix and stir-fry ingredients can be prepared ahead and stored separately to reduce cooking time.
- After thawing frozen Mala Chicken, reheat in an oven or air fryer briefly to help restore some crispness.
Genuine Reviews
User Reviews
Overall Rating
5
57 reviews
Excellent
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