Sichuan Mala Chicken

30 minutes



Can’t get enough of mala? Check out this ‘Sichuan Mala Chicken’ recipe that’s bound to get your your taste buds tingling!

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600g chicken boneless thigh (skin removed, cut into 1 inch pieces)
2tbsp Hua Tiao wine
1tbsp Lee Kum Kee superior light soy sauce
100g plain flour
3tbsp chilli powder
1tbsp Sichuan peppercorn powder
Oil for deep frying
1pack Lee Kum Kee Sichuan hot and spicy hot pot base paste
2tbsp Lee Kum Kee minced garlic
2tbsp Lee Kum Kee minced ginger
2tbsp oil
2tbsp Hua Tiao wine
20g dried chillies (Chao Tian Jiao)
3stalks spring onions (cut into 3 cm)
Optional (Spicier version):
2tbsp red chilli flakes
2tbsp Sichuan peppercorns



Marinate chicken thigh with Hua Tiao wine and light sauce. Set aside for 10 minutes.
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In a large bowl mix plain flour with 3 tbsp chilli powder and 1 tbsp Sichuan peppercorn powder.
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Heat oil for deep frying in a pan. Coat marinated chicken thigh pieces in flour mixture.
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Deep fry coated chicken until crispy and golden brown. Drain and set aside. Fry your chicken in small batches so that oil temperature remain hot enough for chicken to crisp up.
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Re-fry chicken in hot oil for second fry to get it crispy. Drain and set aside.
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In a pan, heat add 2 tbsp oil, minced garlic and minced ginger. Stir fry until fragrant then add dried chillies and optional chilli powder and Sichuan peppercorn for spicier version. Stir fry for another minute.
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Add 1 pack Lee Kum Kee Sichuan hot and spicy hot pot base paste and mix well.
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Add fried chicken, toss and coat chicken in spices. Add chopped spring onions, sesame seeds and a drizzle of Hua Tiao wine. Mix well and serve dish.
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