Mala Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
17 mins
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Total Time
37 mins
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Servings
2
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Calories
499 kcal
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Course
Main Course
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Cuisine
Chinese
Mala Chicken
Description
This spicy Sichuan-inspired Mala Chicken begins with boneless chicken thighs marinated briefly with savory seasonings and optionally cornstarch, which helps tenderize the meat and reduce oil absorption during frying. The marinated chicken pieces are deep-fried in batches to achieve a golden crisp exterior. Meanwhile, dried chili peppers are soaked to soften and prevent burning during cooking.
After frying, the chicken is stir-fried in a wok with fresh ginger, garlic, a mix of scallion whites and greens, and an abundant amount of chili peppers and Sichuan peppercorns that impart the characteristic numbing (mala) heat. A pinch of sugar balances the flavors. Toasted sesame seeds are sprinkled on top for extra aroma and texture.
The dish combines a spicy kick with aromatic ginger and a lightly crispy chicken texture. The soaking of the chili peppers minimizes bitterness while maximizing flavor release during stir-frying.
Ingredients
- 4 chicken thighs
- cooking oil for frying
- 1.5 cup chili peppers
- 1.5 tbsp. Sichuan peppercorn
- 1 ginger sliced, root
- 2 cloves garlic
- 2 scallions ,white part and green part separated andcut into small sections
- 1 tsp. sugar
- 1 tbsp. sesame seeds ,or as needed
- pinch salt
Marinating
- 1 tbsp. soy sauce
- 1 tbsp. rice wine
- ¼ tsp. white pepper powder
- 2 tsp. cornstarch ,optional
- salt small pinch
Instructions
- Cut the dried chili peppers, discard the seeds and then soak the peppers in water for 15 minutes. We are doing this so we can fry the peppers later and prevent burn the peppers.
- Remove the bone of the chicken thighs and then cut into small cubes. In a large bowl, marinade the chicken cubes with all the marinating sauce. Mix well and set aside for around 10 minutes.
- Heat up oil in wok or pan for deep-frying. Heat until really hot (you can see bubbles when you put a chopstick in). Add the chicken cubes in and fry until golden brown. Transfer out. I recommend using a pan and fry the chicken by batches. On one side, it uses less oil and on the other side, the chicken is widely touched with the bottom of the pan, which can speed up the process greatly. After add the chicken cubes, let it stay for a short time (possible about 40 seconds to 1 minute) until one side is browed and then slightly stir the chicken and fry the other side.
- Get a clean wok and add only 1/2 tablespoon of oil and then fry the peppers for 1-2 minutes over slowest fire until most of them becomes dark red. Add Sichuan peppercorn in and continue frying for another 1 minute over slowest fire.
- Push the spices to one side and add 1/2 tablespoon of oil in wok and fry ginger, scallion white and garlic until aromatic.
- Return the chicken cubes, add roasted white sesame seeds, sugar, salt and scallion green sections. Mix well and serve immediately.
Notes
- Using cornstarch in the marinade helps tenderize the chicken and reduce oil absorption during frying.
- Soak dried chili peppers before frying to prevent burning and bitterness.
- Deep-fry chicken in batches for even cooking and crispiness.
- The recipe was updated in 2017 with refined instructions and photos to improve clarity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Calories | 499kcal | 25% |
| Carbohydrates | 38g | 13% |
| Protein | 22g | 44% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 98mg | 33% |
| Sodium | 520mg | 22% |
| Potassium | 926mg | 20% |
| Fiber | 11g | 44% |
| Sugar | 14g | 28% |
| Vitamin A | 7540IU | 151% |
| Vitamin C | 10.9mg | 12% |
| Calcium | 149mg | 15% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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