Mala Chicken Recipe

Mala Chicken is a spicy Sichuan dish made with tender chicken stir-fried with Sichuan peppercorns, dried chilies, and chili bean paste. This Best Mala Chicken Recipe brings you bold flavors with a perfect combination of numbing and spicy sensations. Serve with rice for a fiery, satisfying meal.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Chinese

Servings 4

Calories 300 kcal

Equipment

Wok or large skillet
Mortar and pestle or spice grinder
Mixing bowl

Ingredients

For the Mala Chicken:

500g chicken thighs or breast (cut into bite-sized pieces)
2 tbsp Sichuan peppercorns
8-10 dried red chilies
1 tbsp doubanjiang (spicy chili bean paste)
1 tbsp soy sauce
1 tbsp Shaoxing wine (Chinese cooking wine)
1 tsp sugar
1 tbsp ginger
2 garlic cloves
2 green onions chopped
1 tbsp cornstarch for coating the chicken
2 tablespoons vegetables oil
1 tsp sesame oil optional

For Garnish:

Fresh cilantro or chopped green onion (optional)

Instructions

1. Marinate the Chicken
In a mixing bowl, combine the chicken pieces, 1 tablespoon soy sauce, Shaoxing wine, and cornstarch. Mix well and let the chicken marinate for 10-15 minutes while you prepare the other ingredients.
2. Prepare the Sichuan Peppercorns and Chilies
Toast the Sichuan peppercorns in a dry skillet over medium heat for 1-2 minutes until fragrant. Then, use a mortar and pestle or spice grinder to coarsely grind the peppercorns. Set aside.Break the dried red chilies into halves (remove seeds for less heat) and set aside.
3. Cook the Chicken
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until browned and fully cooked, about 5-7 minutes. Remove the chicken from the wok and set aside.
4. Stir-Fry the Aromatics
In the same wok, add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant.Add the doubanjiang (chili bean paste) and stir-fry for another 1 minute until the oil turns red.
5. Add the Sichuan Peppercorns and Chilies
Add the toasted and ground Sichuan peppercorns and the dried red chilies to the wok. Stir-fry for 1-2 minutes to release the heat and aroma.
6. Combine and Cook
Return the cooked chicken to the wok and toss everything together. Add the sugar and stir well to coat the chicken in the spicy sauce.Drizzle with sesame oil (if using) for added flavor.
7. Serve
Transfer the Mala Chicken to a serving plate and garnish with fresh cilantro or chopped green onions.Serve hot with steamed rice for a fiery and satisfying meal.

Notes

Adjust the Spice Level: To reduce the spiciness, you can remove the seeds from the dried red chilies or reduce the amount of doubanjiang.
Sichuan Peppercorns: These peppercorns add the characteristic "numbing" sensation to Mala Chicken. Toasting and grinding them ensures maximum flavor.
Vegetarian Version: You can replace the chicken with tofu or mushrooms for a vegetarian version, using the same mala sauce and spices.
Serve Immediately: Mala Chicken is best served hot and fresh, as the spiciness and flavors are more intense right after cooking.