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.
Servings: 5 portions
Calories: 459kcal
Ingredients
- 500 gr chicken thigh
Marinade Sauce
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 1 tbsp sesame oil
Coating Mixture
- ¼ cup cornstarch
- 1 tsp chili flakes
- 1 tsp ground peppercorn
- 1 tsp salt
- 1 tsp mushroom powder optional
Aromatics
- 5 cloves garlic
- 1 thumb ginger
- 3 stalks green onion
- 50 gr cilantro leaves
- 2 tsp ground peppercorn
- 1 tbsp sesame seeds
- 1 cup dried chilis
- 2 tbsp chili flakes
- 1 tsp sugar
- ½ tsp salt optional, if you like it a bit salty
Instructions
- 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).
- 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.
- 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, 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).
- 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).
Notes
- Drain the marinade before coating. Too much liquid can make the cornstarch mixture clumpy and prevent the chicken from becoming properly crisp.
- Coat every piece thoroughly. Toss the chicken well in the seasoned cornstarch so there are no wet or bare spots.
- Pan-fry in batches. Avoid overcrowding the pan, or the chicken will steam instead of turning golden and crispy.
- Let the chicken brown before flipping. Leave it undisturbed for a few minutes so the coating can set and develop a crisp crust.
- Keep the heat moderate when cooking the chilies. Dried chilies, garlic, and chili flakes can burn quickly and become bitter. Stir-fry them only until fragrant.
- Use freshly ground Sichuan peppercorns. Grinding them shortly before cooking gives a brighter citrusy aroma and a stronger signature numbing sensation.
- Add the fresh herbs at the end. Stir in the coriander leaves and remaining green onions just before serving so they stay fresh, fragrant, and vibrant.
Nutrition
Serving: 1portion | Calories: 459kcal | Carbohydrates: 44g | Protein: 23g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1085mg | Potassium: 1261mg | Fiber: 16g | Sugar: 21g | Vitamin A: 14426IU | Vitamin C: 20mg | Calcium: 76mg | Iron: 5mg