Learn how to make crispy, hot, and numbing Chongqing-style dry-fried mala chicken with dried chili peppers and Sichuan peppercorn. It has a very distinctive local name – Laziji, meaning hot pepper chicken. It is acceptable hot and full of strong aroma bought by the peppers and aromatics. One of the best choices for a beer party.
The culinary world has been blown away by mala chicken, which has an addictive mix of numbness and spice. However, what exactly is this Chinese sensation made of? This article will look into the dish’s history, ingredients, and cooking method to reveal its secrets.
A Brief History of Mala
The word “mala” comes from the Chinese characters for “numb” (ma) and “spicy” (la), which perfectly describe how it makes your mouth feel. The dish Mala chicken comes from the province of Sichuan in China, where strong flavors are typical of the food. People say that street vendors in Chongqing came up with the dish by experimenting with chili peppers and Sichuan peppercorns. People all over the world, including China, liked it very quickly.
The Star of the Show – Chicken
Mala chicken is mostly chicken, so it makes sense that boneless chicken thighs or breast meat is used. The meat is usually cut into small bite-sized pieces so that it cooks all the way through and the flavors can soak in. Chicken is the base on which the complex mala flavors flourish.
Packing a Punch – Sichuan Peppercorns
The star ingredient responsible for mala’s signature mouth-numbing quality is the Sichuan peppercorn. Native to the Sichuan province, these petite pink-red berries contain a compound called sanshool that produces a buzzing, tingling numbness when eaten. It’s an essential component of authentic mala seasoning.
Turning Up the Heat – Chilies
Another part of mala is chili peppers, which add scalding heat and a fiery red color. People often use small dried red chilies and coarsely ground chili flakes to make mala sauce and chicken very spicy. The slow-burning heat complements the numbing effect perfectly.
Flavor Foundation – Aromatics
Mala chicken is aromatic heaven thanks to supporting ingredients like garlic, ginger, scallions, and onion. They provide a fragrant base on which the more complex mala flavors build. Minced garlic and ginger are often cooked briefly in oil to start the cooking process.
UMAMI Boosters – Soy Sauce and Oyster Sauce
A touch of soy sauce adds a hit of umami savoriness to mala chicken, while oyster sauce enhances the meaty flavors. They add depth and richness to balance out the strong peppery aromas. A tablespoon or two is all you need to round out the flavors.
Sweetness and Acidity – Sugar and Vinegar
Contrary to popular belief, mala isn’t all about heat. A bit of sugar softens the spiciness, while rice vinegar adds tangy brightness. White sugar or honey provide subtle sweetness, and black vinegar offers complex acidity. Just a splash makes a big difference.
The Mala Paste – Bringing It All Together
Mala chicken gets its hallmark flavor from the vibrant red mala sauce or paste coating the chicken. To make it, Sichuan peppercorns and dried chilies are fried to intensify their flavors before being combined with the aromatics, oyster sauce, soy sauce, and other ingredients. The paste packs a mighty punch!
Crunch and Freshness – Garnishes
Mala chicken wouldn’t be complete without a garnish of crunchy peanuts, cooling cucumbers, and fresh cilantro. They add welcome texture and freshness to contrast the tender chicken and mellow the intense mala flavors. A squeeze of lime juice right before eating also brightens up the dish.
The Cooking Process
To make mala chicken, the chicken is first marinated in a mix of rice wine, soy sauce, cornstarch, and white pepper to enhance flavor. Then it is either stir-fried or deep-fried before being tossed in the mala sauce and finished with a sprinkle of garnishes. The technique balances the chicken’s tenderness with the sauce’s punch.
Customizing Your Mala
One of the joys of mala chicken is customizing it to your tastes. If you find it too spicy, cut back on the chili peppers or remove the seeds and membranes. For extra kick, add more Sichuan peppercorns or a spoonful of chili crisp. You can substitute tofu or mushrooms for the chicken to make it vegetarian-friendly. Make it your own!
So there you have it, a look at what gives mala chicken its addictively spicy, numbingly tingly magic. From aromatic spices to fiery chilies, every ingredient works in harmony to create one of the most craveable Chinese dishes around. Once you try it, you’ll definitely want to unravel its secrets for yourself.
Can I use less chili pepper?
When you look at the picture of this dish, you might wonder if you can cut down on the number of chili peppers. Absolutely yes! I am reproducing the authentic Chongqing-style mala chicken, so a large number of peppers are needed. You can reduce the hot peppers and use only 15 to 20 dried peppers. Reducing the number of chili peppers will not influence the taste very much, but it can save lots of money if dried peppers are quite expensive. So sounds like a good idea definitely. But because I’m a good blogger, I’m trying to give you the real version, and this is it.
Chicken thighs – you can also use a whole chicken, and cut it into small bites. Cooking oil for shallow frying—I like to cook at home by shallow frying instead of pan-frying because it uses less oil. But you need to cook the meat by batches. Dried chili peppers – you can use your familiar type. Just make sure this type is aromatic enough. Sichuan peppercorns – whole Sichuan peppercorns are used to create this lovely “ma” numbing feeling for your tongue. Garlic, ginger, and scallion – this three are always popular in Sichuan dishes. Sugar and salt – the foundation of a savory dish. Rice wine – for marinating the chickenWhite pepper powder – for marinating the chicken Sesame seeds – enhance the flavor by providing extra aroma. Light soy sauce – for marinating the chickenCornstarch– not for coating, only for tenderizing the chicken.
Cut the dried chili peppers and then soak the peppers in water for 15 minutes. We are doing this so we can fry the peppers later and prevent burning the peppers. This is a very traditional method used and I have imported this to my chili oil– using the power of water.
Remove the bone of the chicken thighs and then cut them into small cubes. In a large bowl, marinade the chicken cubes with all the marinating sauce. Mix well and set aside for around 10 minutes.
Heat up oil in a wok or pan for deep-frying. Heat until really hot (you can see bubbles when you put a chopstick in). Add the chicken cubes in and fry until golden brown. Transfer out. I recommend using a pan and frying the chicken in batches. On one side, it uses less oil and on the other side, the chicken is widely touched with the bottom of the pan, which can speed up the process greatly. After adding the chicken cubes, let it stay for a short time (possibly about 40 seconds to 1 minute) until one side is browned, and then slightly stir the chicken and fry the other side.
Get a clean wok and add only 1/2 tablespoon of oil and then fry the peppers for 1-2 minutes over the slowest fire until most of them become dark red. Add Sichuan peppercorn and continue frying for another 1 minute over the slowest fire.
Push the spices to one side and add 1/2 tablespoon of oil to the wok and fry ginger, scallion white, and garlic until aromatic.
Return the chicken cubes, and add roasted white sesame seeds, sugar, salt, and scallion green sections. Mix well and serve immediately.
How to prepare the chicken
We usually use chicken thighs for this dish because of the higher muscle content. Chicken breast is not recommended. In China, we usually cut the whole chicken into small chunks and cook it with bones. So it is ok to cut the thighs into small bites directly. But it is also quite caring to remove the bones for your guest.
Szechuan Mala Chicken Recipe / 麻辣鸡
FAQ
What is a Mala Chicken?
Mala Chicken (Chongqing Lazji, 辿子頡) has chicken thighs that have been deboned and marinated in a sweet and spicy sauce made with 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 malai chicken made of?
Malai Chicken translates to cream chicken and is often seen on the North-Indian restaurant menus. It is basically a dish where chicken is simmered with milk, onion nut paste and spices. Lastly finished with some cream.
What is the flavor of Mala Chicken?
Spicy Chicken (Mala) is a Chinese dish originating from Sichuan with deep savoury taste and provides a tingling, numbing sensation. Simply add chicken and your favourite ingredients, you can make a rich and delicious chicken pot easily at your place.
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.
Is Mala Chicken Spicy?
Mala chicken is a Chinese dish made with soft chicken pieces cooked in a mala sauce that is hot and numbing. This sauce has a strong and fiery flavor because it is made with Sichuan peppercorns, dried chili peppers, garlic, ginger, and other spices. Is mala chicken extremely spicy?.
What is Mala chicken?
Mala chicken, also known as “mala douhua chicken” or “mala chicken hot pot,” is a popular Chinese dish that originated from Sichuan cuisine. It combines the unique flavors of mala, which translates to “numbing and spicy,” with tender chicken to create a dish that is not only delicious but also addictive.
What is Mala chicken made of?
Traditionally, mala chicken is made with bone-in chicken, such as chicken wings or chicken thighs. However, boneless chicken breast or chicken tenders can also be used for a leaner version of the dish. How is mala chicken prepared?
What does Mala chicken taste like?
The finished chicken should be evenly golden and crispy on the outside. Needless to say, the key flavour of this dish is “Mala (麻辣)”, namely hot and numbing. You will need quite a lot of dried chillies and Sichuan pepper to create this addictive taste. Classic mala chicken calls for 3 types of dried chilli produced in Sichuan province, China.
Does Mala chicken have peppercorns?
Mala chicken contains Sichuan peppercorns, which are known for their numbing and antibacterial properties. Additionally, the spices used in mala sauce, such as ginger and garlic, have been associated with various health benefits, including immune-boosting and digestion-improving properties. What are some popular variations of mala chicken?