Mala Chicken is a spicy and numbing dish; however, it is not nearly as spicy as it sounds. Despite its name, Sichuan cuisine strives for bold flavors that are well-balanced. In this Mala chicken recipe, the balance comes from the spiciness and smokiness of the chili peppers, numbing Sichuan peppercorns, the nutty flavor of the sesame seeds, and the savory aromatics.
This recipe for Mala Chicken has a heat that is spicy but not overpowering; it cannot compare to the authentic spiciness of Thai cuisine, which can cause your eyes to water. Plus, it doesn't require deep frying; instead, it is shallow fry to lend a crispy exterior; this makes the mala chicken less greasy and healthier overall. Additionally, the spices used in the Mala Chicken recipe give it a flavorful kick that will leave you wanting more.
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What is Mala Chicken?
Mala Chicken is a popular Chinese dish that originated in the Sichuan province. "Mala" translates to "numbing and spicy," which describes the unique flavor and sensation of the dish. It features crispy, bite-sized chicken cubes coated in a spicy seasoning mix made with Sichuan peppercorns, dried chilies, and other spices.
The chicken is then stir-fried with garlic, ginger, and scallions to infuse more flavors. Mala Chicken is typically served with steamed rice and garnished with cilantro. It's a delicious and spicy dish that will satisfy any heat-seeker cravings!
Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Marinade:
- Skinless, boneless chicken breast or thigh: This is the main protein in the dish.
- Shaoxing wine or dry sherry: This adds flavor and helps to tenderize the meat.
- Mushroom-flavored dark soy sauce, dark soy sauce, or reduced-sodium soy sauce: This adds saltiness and umami flavor to the chicken.
- Granulated garlic: This adds a garlicky flavor to the chicken.
- Cayenne pepper or ground black pepper: This adds a spicy kick to the chicken.
For the Coating:
- Cornstarch: This is used to coat the chicken and helps to create a crispy texture.
- Cayenne powder: This adds more heat and spice to the coating.
- Ground toasted Sichuan peppercorns: This adds a unique and numbing flavor to the coating.
- Kosher salt: This adds saltiness to the coating.
For the Mala Spice mix:
- Sesame seeds: This adds a nutty flavor and is used for garnish.
- Whole dried red Sichuan chilies or Chile de Arbol: This is the dish's primary source of heat and spice.
- Sichuan chili flakes: This adds more heat and spice to the dish.
- Sichuan peppercorns: This adds a unique and numbing flavor to the dish.
- Sugar: This balances out the spiciness and adds sweetness to the dish.
For the Stir-fry:
- Peanut oil, canola oil, or vegetable oil: This is used for cooking the chicken and the other ingredients in the dish.
- Garlic: This adds a pungent and aromatic flavor to the dish.
- Ginger: This adds a spicy and fragrant flavor to the dish.
- Scallions: This adds a fresh and oniony flavor to the dish and is used for cooking and as garnish.
- Cilantro: This adds a fresh and herbaceous flavor and is used as a garnish.
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How to Make Mala Chicken
Note: The full instructions are provided in the recipe card below.
Combine the chicken with Shaoxing wine, mushroom-flavored dark soy sauce, garlic powder, and cayenne pepper in a medium bowl. Marinate at room temperature for 15 minutes: if you plan 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. 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 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 until the bottom turns golden brown around the edges, about 3 to 4 minutes without touching the chicken. 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 for 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 2 tablespoons of oil. As the oil begins to smoke, stir in the garlic, ginger, and green onion and stir-fry until fragrant, about 30 seconds.
Quickly add the spice mix and stir until the peppers turn darker without turning black. Add the Sichuan Mala chicken to the skillet 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.
Substitutions
- Whole dried red Sichuan chilies: You can use dried whole Chile de Arbol instead of Sichuan chilies.
- Sichuan chili flakes: You can use crushed red pepper instead of Sichuan chili flakes.
- Soy Sauce: Instead of mushroom-flavored dark soy sauce, you can use dark soy sauce, reduced-sodium soy sauce, or regular soy sauce.
- Shaoxing wine: You can use dry sherry instead of Shaoxing wine.
Variations
- Mala Chicken with Vegetables: You can add vegetables, such as bell peppers, onions, carrots, and broccoli. Stir-fry the vegetables with garlic, ginger, and scallions before adding the Mala spice mix and the chicken.
- Mala Chicken Wings: You can use chicken wings or drumettes instead of chicken cubes. Coat them in the same coating mixture and fry until crispy. Then toss them in the Mala spice mix for a spicy and addictive appetizer.
- Mala Chicken Noodles: Season a noodle dish using the same Mala spice mix. Cook your favorite noodles, such as udon or ramen, and toss them with stir-fried chicken and vegetables and the Mala spice mix.
- Mala Tofu: Use firm tofu instead of chicken for a vegetarian dish. Cut the tofu into cubes, coat them in the coating mixture, and fry until crispy. Then toss them in the Mala spice mix and stir-fry with vegetables if desired.
How to Serve
Mala Chicken is typically served as a main dish with steamed rice. However, you can also serve it with other side dishes, such as stir-fried vegetables or a cold appetizer like cucumber salad. When serving, transfer the Mala Chicken to a large platter and garnish with chopped cilantro and additional sesame seeds. The bright green color of the cilantro adds a pop of color to the dish, while the nutty flavor of sesame seeds complements the other spices. Be sure to warn your guests that the dish is spicy so that they can adjust the heat to their liking. Enjoy this delicious and flavorful dish with family and friends!
How to Store & Re-Heat
To store: If you have leftovers of Mala Chicken, store them in an airtight container in the refrigerator for up to three days.
To reheat: Place the chicken in a skillet or wok over medium heat with a splash of water or chicken broth. Stir-fry until heated through and the sauce has loosened up. Alternatively, you can reheat the chicken in the microwave for a few minutes, stirring halfway through. The chicken may lose some crispiness during reheating, but the flavors will still be delicious. Do not refreeze the leftover chicken, which may affect the texture and flavor.
Make-Ahead
Mala Chicken is a dish that can be partially made beforehand to save some prep time before serving. You can marinate the chicken in the marinade mixture for up to 24 hours in the refrigerator, which allows the flavors to develop and makes the meat more tender. The coating mixture can also be prepared and stored in an airtight container at room temperature. When you're ready to cook, coat the chicken in the coating mixture and fry until crispy.
The Mala spice mix can also be made and stored in an airtight container at room temperature. The ingredients for the stir-fry can be prepped ahead of time, such as slicing the garlic and ginger and chopping the scallions and cilantro. When serving, stir-fry the garlic, ginger, and scallions, add the Mala spice mix, and stir in the crispy chicken. This makes for a quick and easy meal, perfect for weeknights or entertaining guests.
How to Freeze
Mala Chicken can be frozen for later use, but following a few guidelines is essential to ensure the chicken retains its texture and flavor. To freeze, let the cooked chicken cool completely and then transfer it to a freezer-safe container or airtight freezer bag. Remove as much air as possible from the container or bag, label it with the date, and store it in the freezer for up to three months. To thaw the frozen Mala Chicken, transfer it to the refrigerator the night before and let it thaw overnight. Do not thaw the chicken at room temperature, which can lead to bacterial growth and spoilage.
Once the chicken is thawed, reheat it using the abovementioned methods, such as stir-frying in a skillet or microwaving until heated. Notably, freezing and thawing the chicken may affect its texture and crispiness. To help mitigate this, you can reheat the chicken in a hot oven or air fryer for a few minutes after it's been thawed to help restore some of the crispy texture. However, the flavors will still be delicious and make for a convenient and tasty meal.
Tips for Making The Best Mala Chicken
- Use high-quality ingredients: Use fresh and high-quality chicken, spices, and other ingredients to ensure the best flavor and texture of the dish.
- Toast the Sichuan peppercorns: Toasting the Sichuan peppercorns in a dry skillet for a few minutes before grinding them can help bring out their unique flavor and aroma.
- Adjust the spice level: The spice level of Mala Chicken can be adjusted to your liking. Use less or more dried chilies and chili flakes to control the heat level.
- Use a wok or skillet: A wok or skillet is ideal for stir-frying the chicken and other ingredients. The high sides of the wok or skillet help prevent the ingredients from spilling over and allow easy stirring.
- Don't overcrowd the pan: When stir-frying the chicken, leave the pan open. If necessary, cook the chicken in batches so that each piece has enough space to cook evenly and become crispy.
- Let the chicken rest: After frying, it rests on a paper towel-lined plate for a few minutes. This will help absorb excess oil and prevent the chicken from becoming soggy.
- Garnish with cilantro and sesame seeds: Chopped cilantro and sesame seeds are traditional garnishes for Mala Chicken and add a bright and nutty flavor.
FAQ
Is Mala Chicken very spicy?
Mala Chicken is a spicy dish that gets its heat from the dried chilies and chili flakes in the spice mix. However, using fewer ingredients, you can adjust the spice level to your liking.
Can I use other types of meat instead of chicken?
You can use other types of meat, such as pork or beef, instead of chicken. Adjust the cooking time accordingly, as different meats require different cooking times.
Can I make Mala Chicken without the numbing sensation?
The numbing sensation in Mala Chicken comes from the Sichuan peppercorns. You can omit the Sichuan peppercorns from the spice mix if you prefer not to have this sensation.
Can I make Mala Chicken vegetarian?
You can make Mala Chicken vegetarian using tofu or vegetables instead of chicken. Use firm tofu and follow the same steps for coating and frying with the chicken.
Is Mala Chicken a healthy dish?
While Mala Chicken is a delicious dish, it is only sometimes considered a healthy dish due to the deep-frying involved in cooking the chicken. To make it slightly healthier, use less oil and bake the chicken instead of frying it.
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Recipe
Easy Sichuan Mala Chicken
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 mushroom-flavored dark soy sauce , dark soy sauce, or reduced-sodium soy sauce
- ¼ teaspoon granulated garlic
- ¼ teaspoon cayenne pepper or ground black
- pepper
For the Coating:
- ¼ cup cornstarch
- 1 teaspoon cayenne powder
- 1 teaspoon ground toasted Sichuan peppercorns
- ¼ teaspoon kosher salt
For the Mala Spice mix:
- 1 tablespoon sesame seeds , plus more to garnish
- 1 cup whole dried red Sichuan chilies or Chile de Arbol , adjust the amount to personal preferences
- 2 tablespoons Sichuan chili flakes
- 1 tablespoon Sichuan peppercorns
- 1 teaspoon sugar
For the Stir-fry:
- ¼ to ⅓ cup peanut oil , canola oil, or vegetable oil
- 5 garlic cloves , thinly sliced
- 1 tablespoon fresh ginger , grated or thinly sliced
- 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.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.