While Mala Chicken might sound spicy, it actually has a nice balance of spice. Despite the name, Sichuan cuisine aims for bold flavors without going overboard.
In this Mala Chicken recipe, we mix chili peppers and Sichuan peppercorns for a bit of heat, along with sesame seeds for a nutty flavor and some savory aromatics. This version of Mala Chicken packs a punch without being too intense.
But it's nowhere near as fiery as authentic Thai cuisine, which can really make you sweat.
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.
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Recipe
Easy Sichuan Mala Chicken
Equipment
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
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
