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Addictive Sichuan Mala Chicken – Laziji

Name: Addictive Sichuan Mala Chicken – Laziji
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2 servings
Cuisine: Chinese-Sichuan
Ingredients: 2 lb. chicken (yellow feather chicken is preferred for better taste.); 3 cup water; 1 oz. dried red chili; 3 oz. peanut, shelled and skinned; 2 cup cooking oil for deep-frying; 1 tbsp. garlic, minced; 1/2 cup fresh red chili pepper; 1 cup onion, julienned; 1/2 cup green onion, chopped in 1-inch pieces; 1 tbsp. white sesame seeds; 1/4 cup cilantro; Marinade; 1/4 tsp. salt, to taste; 1/4 cup Shaoxing wine; 1 large egg; 1 tsp. Korean red chili powder; 2 tbsp. corn starch; For Red Chili Batter; 1/4 tsp. salt, a pinch; 1 large egg; 1 oz. white sesame seeds; 1 cup corn starch; 1 tbsp. custard powder; 1/4 cup sweet rice flour; Seasoning; 1/2 tbsp. Chef John’s chili oil (optional); 1/4 tsp. salt, a pinch; 1/4 tsp. white pepper, a pinch; 1/4 tsp. Sichuan peppercorn powder, a pinch; 1/2 tsp. sesame oil

A dish with crispy mala chicken smothered in chili peppers, Sichuan peppercorns, and tons of aromatics to create an spicy numbing sensation that’s so addictive.

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 30 min

COOKING TIME: 30 min

TOTAL TIME: 1 hr

2 SERVING

Ingredients:

2 lb. chicken (yellow feather chicken is preferred for better taste.)
3 cup water
1 oz. dried red chili
3 oz. peanut, shelled and skinned
2 cup cooking oil for deep-frying
1 tbsp. garlic, minced
1/2 cup fresh red chili pepper
1 cup onion, julienned
1/2 cup green onion, chopped in 1-inch pieces
1 tbsp. white sesame seeds
1/4 cup cilantro
Marinade
1/4 tsp. salt, to taste
1/4 cup Shaoxing wine
1 large egg
1 tsp. Korean red chili powder
2 tbsp. corn starch
For Red Chili Batter
1/4 tsp. salt, a pinch
1 large egg
1 oz. white sesame seeds
1 cup corn starch
1 tbsp. custard powder
1/4 cup sweet rice flour
Seasoning
1/2 tbsp. Chef John’s chili oil (optional)
1/4 tsp. salt, a pinch
1/4 tsp. white pepper, a pinch
1/4 tsp. Sichuan peppercorn powder, a pinch
1/2 tsp. sesame oil

Directions:

Step 1

Cut chicken into chunky pieces. Combine chicken with the chicken marinade ingredients in a mixing bowl, and marinate for 1 hour.

Step 2

Cut dried red chili into small pieces, remove the seeds, and soak red chili pieces in water. Discard the water every 2 hours, repeat this at least 2-3 times to remove the spicy taste of red chili.

Step 3

In a mixing bowl, combine soaked red chili with red chili batter ingredients. Mix well.

Step 4

In a wok/skillet, heat enough cooking oil to 180-220°F/80-100°C, fry peanuts until golden, and remove from oil. Then, fry the battered red chili pieces until golden. (Tip: the fried chili are crispy and not as spicy. They are good as snacks as well.)

Step 5

Bring up the oil temperature to 250-300°F/120-150°C, fry the marinade chicken until golden. Remove from oil and quickly re-fry for crispier texture and less greasiness.

Step 6

Return the wok/skillet to heat, add 1 tablespoon cooking oil, garlic, red pepper, onion, and green onion. Stir a few times, then add chef John’s chili oil, fried peanuts and red chili pieces, chicken, a pinch of salt, a pinch of white pepper, a pinch of Sichuan peppercorn powder, sesame oil, white sesame, and cilantro. Stir several times to mix completely.

Step 7

Serve hot.