Sichuan Mala Chicken

Chinese New Year
Mains
Poultry

Easy Level:

Cook Time:

Servings:

4

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

Ingredients

Adjust Servings
US / Metric
0.00
g
g
chicken boneless thigh (skin removed, cut into 1 inch pieces)
0.00
g
g
chicken boneless thigh (skin removed, cut into 1 inch pieces)
0.00
tbsp
tbsp
Hua Tiao wine
0.00
tbsp
tbsp
Hua Tiao wine
0.00
tbsp
tbsp
Lee Kum Kee superior light soy sauce
0.00
tbsp
tbsp
Lee Kum Kee superior light soy sauce
0.00
g
g
plain flour
0.00
g
g
plain flour
0.00
tbsp
tbsp
chilli powder
0.00
tbsp
tbsp
chilli powder
0.00
tbsp
tbsp
Sichuan peppercorn powder
0.00
tbsp
tbsp
Sichuan peppercorn powder
Oil for deep frying
Oil for deep frying
0.00
pack
pack
Lee Kum Kee Sichuan hot and spicy hot pot base paste
0.00
pack
pack
Lee Kum Kee Sichuan hot and spicy hot pot base paste
0.00
tbsp
tbsp
Lee Kum Kee minced garlic
0.00
tbsp
tbsp
Lee Kum Kee minced garlic
0.00
tbsp
tbsp
Lee Kum Kee minced ginger
0.00
tbsp
tbsp
Lee Kum Kee minced ginger
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
0.00
g
g
dried chillies (Chao Tian Jiao)
0.00
g
g
dried chillies (Chao Tian Jiao)
0.00
stalks
stalks
spring onions (cut into 3 cm)
0.00
stalks
stalks
spring onions (cut into 3 cm)

Steps

1

Marinate chicken thigh with Hua Tiao wine and light sauce. Set aside for 10 minutes.
Marinate chicken thigh with Hua Tiao wine and light sauce. Set aside for 10 minutes.
Mark as completed

2

In a large bowl mix plain flour with 3 tbsp chilli powder and 1 tbsp Sichuan peppercorn powder.
In a large bowl mix plain flour with 3 tbsp chilli powder and 1 tbsp Sichuan peppercorn powder.
Mark as completed

3

Heat oil for deep frying in a pan. Coat marinated chicken thigh pieces in flour mixture.
Heat oil for deep frying in a pan. Coat marinated chicken thigh pieces in flour mixture.
Mark as completed

4

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.
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.
Mark as completed

5

Re-fry chicken in hot oil for second fry to get it crispy. Drain and set aside.
Re-fry chicken in hot oil for second fry to get it crispy. Drain and set aside.
Mark as completed

6

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.
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.
Mark as completed

7

Add 1 pack Lee Kum Kee Sichuan hot and spicy hot pot base paste and mix well.
Add 1 pack Lee Kum Kee Sichuan hot and spicy hot pot base paste and mix well.
Mark as completed

8

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.
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.
Mark as completed

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