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

chicken boneless thigh (skin removed, cut into 1 inch pieces)

0.00

chicken boneless thigh (skin removed, cut into 1 inch pieces)

0.00

tbsp

Hua Tiao wine

0.00

tbsp

Hua Tiao wine

0.00

tbsp

Lee Kum Kee superior light soy sauce

0.00

tbsp

Lee Kum Kee superior light soy sauce

0.00

plain flour

0.00

plain flour

0.00

tbsp

chilli powder

0.00

tbsp

chilli powder

0.00

tbsp

Sichuan peppercorn powder

0.00

tbsp

Sichuan peppercorn powder

Oil for deep frying

0.00

pack

Lee Kum Kee Sichuan hot and spicy hot pot base paste

0.00

pack

Lee Kum Kee Sichuan hot and spicy hot pot base paste

0.00

tbsp

Lee Kum Kee minced garlic

0.00

tbsp

Lee Kum Kee minced garlic

0.00

tbsp

Lee Kum Kee minced ginger

0.00

tbsp

Lee Kum Kee minced ginger

0.00

tbsp

oil

0.00

tbsp

oil

0.00

dried chillies (Chao Tian Jiao)

0.00

dried chillies (Chao Tian Jiao)

0.00

stalks

spring onions (cut into 3 cm)

0.00

stalks

spring onions (cut into 3 cm)

Steps

1

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.

Mark as completed

3

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.

Mark as completed

5

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.

Mark as completed