Korean-style mala fried chicken (마라치킨) is a fusion dish that beautifully combines elements of Korean and Sichuan cuisine. I haven’t tasted authentic Sichuan mala chicken, but once I tried Korean fried chicken with mala sauce at a Korean restaurant, I was hooked!.
That experience inspired me to start developing my own recipe right away. To sum up, it’s incredibly delicious and addictive. I hope you give it a try at home!.
Ma la chicken, also called laziji dry chili chicken, firecracker chicken, Chongqing chicken, and mala chicken, is a spicy dish from Sichuan that has a symphony of flavors that will make your mouth water. This famous dish is packed with ma la, which means “numbing spice” in Chinese. It’s made from a perfect mix of chilies, Sichuan peppercorns, aromatics, and juicy chicken.
Origins of Ma La Chicken
Ma la chicken originated in the city of Chongqing, located in China’s Sichuan province. This region is renowned for its signature mala dishes thanks to the widespread cultivation of tongue-numbing Sichuan peppercorns and red chilies. The dish was created by restaurateurs who sourced petite free-range chickens from nearby farms around the village of Geleshan. These local chickens became a signature export for the region.
Over time, Ma La Chicken became famous all over China for its spicy taste and fiery personality. It became one of the most famous dishes in Sichuan, up there with mapo tofu, Chongqing hot pot, and dan dan noodles.
Decoding the Flavors
So what gives ma la chicken its one-of-a-kind zing? Two essential ingredients – Sichuan peppercorns and dried red chilies. While the chilies contribute straightforward heat, Sichuan peppercorns create a unique tingling, numbing sensation known as ma. This numbing effect balances the boiling hot chilies, producing ma la’s signature “mouth-watering” experience.
Beyond the peppercorns and chilies, ma la chicken draws on various aromatics, spices, and sauces to build complex layers of flavor. Common ingredients include:
- Aromatics – garlic, ginger, scallions
- Spices – cumin, five-spice powder
- Sauces – soy sauce, oyster sauce, rice wine
- Extras – peanuts, celery, potatoes, wood ear mushrooms
When combined through sizzling stir-frying, these components sing together in perfect harmony. The result is a dish brimming with sensory excitement – crispy and tender chicken, numbing pepper tingle, searing chili heat, sweet nuttiness, and addictive umami. A true firecracker for the tastebuds!
The Fiery Chicken Treasure Hunt
Ma La Chicken’s long-lasting appeal comes from the fun and interactive way you can eat there. A sea of dried red chilies hides juicy pieces of fried chicken, making for a fiery “treasure hunt.” ”.
Diners must dig through the crimson, shriveled peppers to uncover the succulent chicken morsels within. This hands-on food adventure makes the dish even more thrilling and memorable. It transforms a simple meal into an interactive game.
In fact the contrast of textures is considered key – dried chilies should dominate visually while the chicken remains the protein star. Restaurants often intentionally bury the chicken so diners must search for that tender, flavorful meat. Home cooks can adjust spice levels to preference, but retaining the dynamic contrast enhances the dish’s spirit.
The Secret – Twice Fried Chicken
Crisp, juicy chicken is vital for soaking up the highly seasoned sauce. Ma la chicken relies on a twice frying method to achieve optimal texture. Chicken pieces are marinated, then fried at a lower temperature to cook through. Then they are fried again at a higher heat to seal the exterior and render it shatteringly crispy.
This double fry creates a phenomenally crispy crust that provides crunch and absorbs all the complex flavors of the sauce. The chicken becomes incredibly succulent, popping with juiciness in each tasty bite. When coated in the spicy, nutty, umami-rich ma la sauce, the chicken truly shines.
Crafting Restaurant Worthy Ma La Chicken at Home
Recreating ma la chicken’s fire and spice at home is easier than you think! With the right ingredients and technique, you can cook up restaurant quality mala. Here are some tips:
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Use chicken thighs for the best texture – the fat keeps it tender and moist. Remove bones for easier eating.
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Marinate the chicken in soy sauce, rice wine, ginger, and garlic to boost flavor.
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Twice fry pieces at 325F and then 375F for ultimate crispiness.
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Use Sichuan peppercorns for authentic numbing – buy them at an Asian market.
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Play with dried chili types like Kashmiri, Arbol, or Chinese red chilies to customize heat.
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Stir fry chilies, Sichuan pepper, and aromatics in oil before adding chicken.
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When the chicken is done, add sauces, spices, and peanuts to make the famous Ma La sauce.
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Adjust spice with chili seeds – remove seeds to reduce heat.
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Garnish with scallions and sesame seeds for a finishing touch of flavor and crunch.
A Thrilling Culinary Adventure
Ma la chicken blazes a fiery trail across the palate, searing tastebuds with smoky chili heat instantly soothed by tongue-numbing Sichuan peppercorns. Crisp, juice-filled chicken offers respite between the alternating sensations of spice and numbness. Every bite varies in flavor, creating an addictive thrill ride for the senses.
This classic Sichuan recipe showcases the cuisine’s exciting personality – daring, complex, and electrifyingly delicious. Its popularity is proof of ma la’s universal appeal. So embrace the heat, grab some chicken, and get ready for a mouth-watering adventure with ma la chicken!
Other Korean Chicken Recipes You Might Like
Hungry for more Korean chicken delights? Discover a world of flavors with these mouth-watering recipes that’ll spice up your kitchen!.
Love Korean food? Explore our site for more authentic Korean recipes including how to create a perfect Korean BBQ at home or other easy Korean recipes. Also, never miss a new recipe by subscribing to our newsletter, and join us in celebrating Korean cuisine!.
How To Make Korean Style Mala Fried Chicken
1. Cut the chicken thigh fillets into bite-sized pieces and marinate them in rice wine. Set them aside while you prepare the other ingredients.
2. In a saucepan, heat the cooking oil over medium heat. Add the Sichuan peppercorns and let them sizzle for about 3 minutes, stirring until their aromatic fragrance fills the air. Then, strain out the peppercorns, keeping the flavorful oil. This oil will add a wonderful fragrance and kick to your dish, as the peppercorns have done their job.
3. Return the oil to the same saucepan and add the peanuts, dried chili flakes, and Korean chili flakes. Cook over medium heat for 3-5 minutes, stirring often, to create a rich chili oil.
4. Once the chili oil is ready, stir in the honey, brown sugar, ketchup, gochujang, soy sauce, minced garlic, and sesame oil. Mix everything well and cook for another 3-5 minutes over medium heat, stirring continuously. Set aside.
5. In a medium-sized bowl, combine the plain flour, rice flour, baking soda, fine sea salt, ginger powder, garlic powder, onion powder, and ground black pepper. Mix everything well, then add the chicken pieces, ensuring they are fully coated. Coat the battered chicken pieces in cornstarch, taking care to do one piece at a time to ensure each is well coated.
6. Before you start step 5, heat a large amount of oil in a deep pan or fryer until it reaches 175°C (347°F). Carefully add the chicken pieces to the hot oil and fry them for about 3 minutes, or until the meat is cooked, depending on how big the pieces are. Be sure not to overcrowd the pan, and consider using a grease splatter screen to minimize oil splatter.
Remove the cooked chicken and place it on kitchen paper while you fry the remaining batches. After the first round of frying, use a skimmer to remove any debris from the oil. Reheat the oil to 175°C (347°F) and fry the chicken a second time until the batter is golden and crisp, which takes about 1 to 2 minutes.
7. Place the double-fried chicken in a large mixing bowl and pour the sauce over it, making sure each piece is evenly coated. Remember, the sauce can be spicy, so feel free to adjust the amount to your taste preferences. Transfer to a serving plate.
Alternatively, you can serve the chicken on a plate and drizzle the sauce over the top for a lighter coating. This dish pairs wonderfully with chicken mu (Korean pickled radish) or yellow pickled radish for a refreshing side. Enjoy!.
Mala chicken (Laziji, 辣子鸡)
FAQ
What is mala chicken made of?
Mala Chicken (Chongqing Lazji, 辣子鸡) features de-boned chicken thigh marinated in sweet and spicy marinade featuring Custom Culinary® Korean-Style Sweet Heat Sauce. The chicken is then fried at a high heat and tossed with a chili bean paste, dried chilis, and a handful of numbing Sichuan peppercorns.
What is ma la flavour?
Mala is the traditional flavor of Szechuan cuisine in China. The main ingredient is Szechuan pepper (hua jiao), which has a spicy-numb flavor when simmered with other spices together in oil. “Ma” (麻), which means “to numb,” and “la” (辢), which means “spicy,” are where the word “mala” comes from.
What is mala sauce made of?
Mala sauce is a flavorful and numbing spicy sauce originating from Sichuan, China, known for its distinctive “ma la” (麻辣) sensation. It’s typically made from a base of chili peppers, Sichuan peppercorns, oil, and a blend of spices.
What is ma la in English?
Ma La is 麻辣 in Chinese character, literally “numb spicy”. This is a reference to Sichuan (四川) cuisines. Sichuan food is known for being so spicy that it makes your tongue and lips go “numb” when you eat it. This “numbness” is due to the use of Sichuan peppercorn as an ingredient in the dish.
What is Ma La?
Get to know the numbing-hot flavor of Sichuan cuisine. If you know one thing about Sichuan cooking, it’s probably that the food’s spicy as all hell. If you know two things, you know that Sichuan pepper, a uniquely mouth-numbing spice with kicks of citrus and camphor, is as essential to the cuisine as soy sauce and a wok.
What is Sichuan mala chicken?
In conclusion, Sichuan Mala Chicken, or Laziji, is a captivating culinary journey that encompasses the heart and soul of Sichuan cuisine. With its symphony of flavors, ranging from the fiery heat of chili peppers to the numbing sensation of Sichuan peppercorns, Laziji is a testament to the artistry of Sichuan cooking.
What is Mala chicken?
Originating from Chongqing city, Mala chicken is popular nationwide in China. Vibrant in colour and sharp in taste, it’s a classic delicacy not to be missed. Many people think mala chicken is a fun dish to eat. In restaurant versions, small pieces of chicken are usually buried in large amounts of dried chillies.
What is Ma La chicken?
Ma la chicken is a popular Sichuan dish that combines tender chicken pieces with a unique numbing and spicy flavor. This dish originates from the Sichuan province in China, renowned for its bold and fiery cuisine.
Is Ma La Chicken Spicy?
Ma la chicken is known for its spicy kick, but the level of spiciness can be adjusted to suit personal preferences. The dish can be enjoyed with a milder or intense spice level, depending on the amount and type of chili peppers used. What does Sichuan peppercorn add to ma la chicken?.
How do you cook Ma La chicken?
Usually, bite-sized pieces of chicken are marinated in a mix of soy sauce, Shaoxing wine, and different spices to make ma la chicken. After being marinated, the chicken is cooked in a wok with a lot of garlic, ginger, scallions, Sichuan peppercorns, and dried chili peppers. Is ma la chicken extremely spicy?.