Mala Chicken

Ingredients

• 4chicken thighs
• al gustocooking oil, for frying
• 360 ml (1½ cups)dried chillies
• 1½ tbspSichuan peppercorns
• 1 rootginger, sliced
• 2 clovesgarlic
• 2spring onions, white and green parts separated and cut into small pieces
• 1 tspsugar
• 1 tbsp, or as neededsesame seeds
• a pinchsalt
• 1 tbspsoy sauce
• 1 tbsprice wine
• ¼ tspground white pepper
• 2 tsp, optionalcornflour
• a small pinchsalt

Instructions

1. 1

   Soak the chillies

   Cut the dried chillies and discard the seeds. Soak the chillies in water for 15 minutes so they are less likely to burn when fried.

2. 2

   Prepare the chicken

   Remove the bones from the chicken thighs and cut the meat into small cubes. In a large bowl, mix the chicken with the soy sauce, rice wine, white pepper, cornflour if using, and the pinch of salt. Leave to marinate for about 10 minutes.

3. 3

   Fry the chicken

   Heat oil in a wok or pan for deep-frying until very hot; a chopstick placed in the oil should produce bubbles. Fry the chicken cubes until golden brown, working in batches if using a pan. Let each batch cook undisturbed for about 40 seconds to 1 minute, until browned on one side, then stir gently and cook the other side. Lift out the chicken.

4. 4

   Fry the spices

   Use a clean wok and add only ½ tablespoon of oil. Fry the chillies over the lowest heat for 1–2 minutes, until most turn dark red. Add the Sichuan peppercorns and fry for a further 1 minute over the lowest heat.

5. 5

   Cook the aromatics

   Push the spices to one side of the wok. Add ½ tablespoon of oil and fry the ginger, spring onion whites and garlic until aromatic.

6. 6

   Toss and serve

   Return the chicken to the wok. Add the toasted sesame seeds, sugar, salt and spring onion greens, then mix well and serve immediately.

What is mala chicken?

Mala chicken takes its name from the Sichuan pairing of chilli heat and the tingling, numbing character of Sichuan peppercorns. It belongs to the bold, spice-led cooking associated with Sichuan cuisine.

This version combines crisp-fried chicken with dried chillies, peppercorns and aromatics. Frying the chicken separately helps it brown before it is tossed with the spices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 499 calories, 22g protein, 38g carbs, 29g fat.

The chicken provides much of the protein, while the chillies and any cornflour contribute some carbohydrate; frying oil is the main source of fat. Serve with a portion of rice and a generous side of vegetables to round out the meal.

The chilli and peppercorn balance

Dried chillies: soaking them for 15 minutes helps reduce the chance of scorching during their brief fry. Removing the seeds also moderates some of their heat.

Sichuan peppercorns: add them after the chillies and fry gently for a minute. Keeping the heat low helps the spices toast without turning bitter.

Getting the chicken golden

Small cubes: cutting the chicken into evenly sized pieces helps them cook at a similar pace. Removing the bones first makes the meat easier to portion.

Fry in batches: give the pieces room to meet the hot pan and brown. Let one side colour for about 40 seconds to 1 minute before stirring and cooking the other side.

Aromatics and final toss

Aromatic base: once the spices are pushed aside, fry the ginger, spring onion whites and garlic in the oil until fragrant. This keeps them from competing with the chicken during its initial frying.

Finish promptly: return the chicken with the sesame seeds, sugar, salt and spring onion greens, and toss to combine. Serve immediately while the chicken is at its crispest.

How to serve it

Plain steamed rice is a straightforward match for the punchy chilli and peppercorn seasoning. Serve it alongside the chicken so diners can balance each mouthful to taste.

For a fuller meal, add a simply cooked green vegetable. Keep its seasoning restrained so it does not distract from the aromatic spices.

Choosing the frying method

Wok or pan: the method allows either, and the recipe recommends frying in a pan by batches. The chicken contacts the pan base directly, while batch cooking helps avoid crowding.

Oil temperature: the recipe uses bubbling around a chopstick as the cue that the oil is very hot. Take care when adding the chicken, as hot oil can splatter.

Recipe notes & tips

• Cut the chicken into small, even cubes so the pieces cook at a similar rate.
• Fry the chicken in batches rather than crowding the pan.
• Keep the heat very low while frying the chillies and peppercorns.
• Have the aromatics and finishing ingredients ready before you begin stir-frying.
• Serve the chicken straight away for the best contrast between its browned exterior and the spices.

Variations

• Milder heat: use fewer dried chillies while keeping the Sichuan peppercorns for their distinctive tingle.
• More vegetables: toss in sliced vegetables at the aromatic stage and cook until just tender.
• Extra sesame: add more sesame seeds at the end for a stronger toasted note.
• Boneless thighs: use boneless chicken thighs to skip the deboning step, then cut them into cubes.
• Rice pairing: serve with plain steamed rice to temper the intense seasoning.

Common mistakes to avoid

• Crowding the pan: the chicken may not brown evenly; fry it in batches.
• High heat on the spices: chillies and peppercorns can scorch; fry them over the lowest heat.
• Skipping the soak: dry chillies are more prone to burning; soak them for the full 15 minutes.
• Stirring too soon: the chicken needs time to brown on one side; leave it for about 40 seconds to 1 minute.
• Overcooking the aromatics: garlic can lose its fragrance if fried too long; stop once the mixture smells aromatic.

How to store

Refrigerate leftovers in an airtight container and use within 2 days. Reheat in a pan until piping hot; the chicken may be less crisp after storage.

Frequently asked questions