Easy Sichuan Mala Chicken
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.
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
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 ahead of time 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 it's time to serve, 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 it's essential to follow a few guidelines to ensure that 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.
Nutrition Facts
Easy Sichuan Mala Chicken
Amount per Serving
Calories
149
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
3
g
Cholesterol
43
mg
14
%
Sodium
188
mg
8
%
Potassium
273
mg
8
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
10
g
20
%
Vitamin A
1679
IU
34
%
Vitamin C
3
mg
4
%
Calcium
33
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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