Mala chicken (Chongqing Laziji, 辣子鸡)
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
2 servings
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Course
Main Course
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Cuisine
Chinese
Mala chicken (Chongqing Laziji, 辣子鸡)
Description
The Mala chicken (Chongqing Laziji) recipe starts with marinating boneless chicken thigh pieces in a blend of ginger, spring onion, soy sauce, rice wine, salt, and white pepper. Removing the aromatics before frying prevents burning during the deep frying process. The twice-fried chicken develops a crisp exterior. The dish's characteristic mala flavor comes from stir-frying the chicken with dried chili halves (seeds optionally removed), Sichuan peppercorns, garlic, and additional ginger, producing a fragrant, spicy, and numbing seasoning.
The final tossing with light soy sauce, sugar, and Shaoxing rice wine balances the heat. Toasted sesame seeds and chopped spring onion add texture and freshness. This dish is typically served hot and works well as a flavorful appetizer or main course alongside plain rice to offset the strong flavors.
Adjust the chili quantity and seed removal based on preferred heat levels. Using green Sichuan peppercorns intensifies the distinctive numbing effect. The amount of frying oil may be adapted to your cookware size. The marinade ensures tender chicken and enhanced depth of flavor before frying.
Ingredients
Group 1
- 400 g chicken thigh deboned with skin on (see note 1, 14oz
- 6 lices ginger
- 1 spring onion cut in sections, stalk
- 1 teaspoon soy sauce light
- 1 teaspoon Shaoxing rice wine
- ¼ teaspoon salt
- 1 pinch ground white pepper
Group 2
- 500 ml cooking oil see note 2, 2 cups
Group 3
- 30 g dried chilli or to taste, 1oz
- 1 teaspoon Sichuan peppercorn see note 3, whole
- 8 lices ginger
- 4 cloves garlic sliced
- 1 teaspoon soy sauce light
- 1 pinch sugar
- 1 teaspoon Shaoxing rice wine
- 1 teaspoon sesame seeds toasted
- 1 spring onion finely chopped, stalk
Instructions
- Cut the chicken into bitesize cubes. Mix with all Group 1 ingredients. Marinate for 20 minutes (or longer if you wish). Remove ginger and spring onion before deep frying.
- While waiting, prepare the dried chilli. Break each one into half then remove the seeds (see note 4).
- Heat up oil over a high heat. When the temperature reaches 160°C / 320°F, gently slide in chicken pieces. Fry for 3 minutes or so (when the edges of the chicken lightly brown).
- Remove the chicken from the oil. Continue heating up the oil. Put the chicken back in when the oil reaches 180°C / 356°F. Fry for 1 minute then take out.
- Leave about 1 tablespoon of oil in the wok. Fry ginger, garlic and Sichuan pepper over a medium low heat for 1 minute. Add dried chillies. Retain the heat level and fry until fragrant (do not burn).
- Stir in chicken pieces. Add soy sauce, sugar and rice wine. Cook a further 2 minutes. Sprinkle sesame seeds and spring onion. Give everything a quick stir then dish out.
Notes
- Boneless chicken thighs with skin are preferable but substitute cuts with bones can be used based on preference.
- Adjust the oil quantity according to your pan size to ensure proper deep frying.
- Green Sichuan peppercorns provide a stronger numbing sensation compared to red ones and are recommended if available.
- Removing the seeds from dried chilies decreases heat intensity; keep seeds for a spicier dish.
User Reviews
Overall Rating
5
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