Szechuan Chicken Recipe (Mala Chicken or La Zi Ji)

This crispy Szechuan chicken, also known as mala chicken or La Zi Ji (辣子鸡), is packed with bold, spicy flavor. Golden chicken pieces are tossed with dried chilies, Sichuan peppercorns, garlic, sesame seeds, and fresh aromatics for a fragrant dish with the signature warming and numbing mala sensation. Serve it hot with steamed rice for an irresistible Chinese meal.

This Szechuan chicken, traditionally known as La Zi Ji (辣子鸡) and sometimes called mala chicken, is a bold and fragrant dish made with crispy chicken, dried chilies, Sichuan peppercorns, garlic, and green onions.

Although it may look similar to Kung Pao chicken, the flavors and textures are quite different. Kung Pao chicken usually has a glossy sweet-savory sauce and crunchy peanuts, while this Szechuan chicken is drier, crispier, and more intensely seasoned with chilies and Sichuan peppercorns. For another dish featuring the bold flavors of this regional cuisine, try my Szechuan pork with tofu, which combines tender tofu and ground pork in a rich, spicy sauce.

This recipe is also a delicious addition to my collection of easy stir fry recipes, where you will find more quick Asian meals made with chicken, beef, pork, seafood, tofu, and vegetables. It is perfect for days when you want something spicy, deeply savory, and much more exciting than an ordinary chicken dinner.

Recipe Ingredients

Ingredient Notes

Szechuan peppercorns – These aromatic peppercorns provide the distinctive citrusy flavor and gently numbing sensation associated with Szechuan cuisine. Lightly crush them before cooking to release more aroma.

Chili flakes – Chili flakes add extra heat and help coat the chicken with a bold, spicy seasoning. Adjust the amount according to your preferred spice level.

Cilantro leaves – Fresh cilantro leaves add color and a bright, refreshing flavor that balances the richness and heat of the chicken. Add them near the end so they remain fresh.

Dried chilies – Dried red chilies give the dish its characteristic spicy aroma and dramatic appearance. Remove some or all of the seeds for a milder result, and take care not to burn the chilies during stir-frying because they can quickly become bitter.

Cornstarch – Cornstarch coats the marinated chicken and creates a crisp exterior when fried. It also helps the seasonings cling to each piece without making the dish heavy or overly saucy.

Substitution & Variations

Chicken breast – Boneless chicken breast can replace chicken thighs, but take care not to overcook it because it dries out more quickly. Chicken thighs will give you the juiciest result.

Potato starch – Use potato starch instead of cornstarch for an equally crisp, slightly lighter coating.

Fresh chilies – Fresh red chilies can be added for extra color and heat, but keep some dried chilies because they provide the deeper, smoky aroma that defines this dish.

Cilantro substitute – Coriander leaves are also known as cilantro. Those who do not enjoy their flavor can omit them or use sliced green onions as the finishing garnish.

Add vegetables – Bell peppers, celery, onions, or mushrooms can be stir-fried with the aromatics to make the dish more substantial.

Add peanuts or cashews – A handful of roasted peanuts or cashews adds extra crunch, although this will make the dish slightly more similar to Kung Pao chicken.

How to Make Szechuan Chicken

STEP 1. Prepare and marinate the chicken. Cut the chicken thighs into small, bite-sized cubes (Image 1). Place them in a bowl and add the Shaoxing wine, soy sauce, and sesame oil (Image 2). Mix well and leave the chicken to marinate for about 10 minutes.

Meanwhile, slice the green onions and garlic (Images 3, 4). Finely chop the ginger and coriander leaves (Images 5, 6).

STEP 2. Coat and pan-fry the chicken. In a separate bowl, combine the cornstarch, chili flakes, ground Sichuan peppercorns, and salt (Image 7). Drain any excess liquid from the marinated chicken. Add the chicken pieces to the cornstarch mixture (Image 8), then toss until every piece is evenly coated (Image 9).

Heat enough oil to cover the bottom of a large pan. Arrange the chicken in a single layer and pan-fry without moving it until the underside becomes golden and crisp (Image 10). Turn the pieces over and continue cooking until crispy, golden brown, and fully cooked.

Work in batches when necessary to avoid overcrowding the pan.

STEP 3. Stir-fry the aromatics. Transfer the cooked chicken to a strainer or paper towel-lined plate to remove the excess oil (Image 11).

Leave a small amount of oil in the pan for stir-frying. Add the garlic, ginger, and some of the green onions, then cook briefly until fragrant (Image 12).

Add the dried chilies, chili flakes, Sichuan peppercorns, and sesame seeds (Image 13). Stir-fry briefly over medium heat, taking care not to burn the dried chilies. Return the crispy chicken to the pan (Image 14).

STEP 4. Finish the dish. Toss the chicken with the aromatics and spices until every piece is evenly coated (Image 15). Add the chopped cilantro leaves and remaining green onions (Images 16 and 17).

Stir quickly just until the herbs are evenly distributed. Transfer the Szechuan chicken to a serving plate and enjoy it immediately with steamed white rice (Image 18).

Serving Suggestions

Serve this spicy Szechuan chicken with egg drop soup, green beans with garlic, or pork and broccoli stir fry. These milder side dishes help balance the bold heat and numbing flavor of the chilies and Sichuan peppercorns. A bowl of steamed white rice is also perfect for soaking up the flavorful seasonings.

For dessert, finish the meal with mango sago or peach gum dessert for something cool and refreshing after the spicy chicken. You can also serve it with a chilled drink such as lychee soda or pineapple mint soda to round out the meal.

Szechuan Chicken FAQs

Storage

Store leftover Szechuan chicken in an airtight container in the refrigerator for up to 3 days. The coating will soften during storage, so the chicken will no longer be as crispy as when freshly cooked.

To reheat, stir-fry the chicken in a lightly oiled pan over medium heat until heated through. This method helps restore some of the texture better than reheating it in the microwave.