Sichuan-style chicken, also known as Chongqing Chicken ( 1 669e5c5e0) or Mala Chicken (9c8c3), is an iconic dish from Sichuan province in China, and is especially popular in Chongqing. Vibrantly coloured and bold in flavour, this classic has won over palates all across the country.
Despite its fiery, intimidating look, piled high with chilies, the dish is pleasantly punchy rather than unbearably hot. I’ll be honest though: I still can’t handle the traditional version, haha
The chilies and Sichuan peppercorns combine to release a captivating aroma that greets you even before the first bite, making this dish a true sensory experience.
Mala Chicken also has a playful side. In restaurant versions, the tiny pieces of chicken are often hidden beneath a mountain of dried chilies, turning the meal into a real treasure hunt.
My homemade version reverses the chicken-to-chili ratio, but feel free to add more chilies if you’re feeling adventurous! The traditional rendition contains more bone than meat because, in China, people enjoy nibbling on the bones.
You can also tweak the dish by adding small cubes of fried potato.
Tips for making perfect Sichuan-style chicken
Adjust the number of chilies: better too few than too many. If your spice tolerance is uncertain, start with just a handful and add more next time. It would be a shame to spoil such a delicious dish.
Wait until the oil is piping hot: this is key to achieving crisp, golden pieces of chicken. Make sure the oil is hot before frying, and if you have a lot of chicken, fry it in two batches.
Main ingredients for Sichuan-style chicken
Chicken thighs: you can substitute breast, but you will lose a lot of flavour.
Sichuan peppercorn: essential for achieving the famous “mala” flavour.
Light soy sauce: together with its cousin dark soy sauce, it adds saltiness and a lovely depth of flavour to the dish.
Shaoxing wine: a traditional Chinese rice wine used mainly in cooking, essential for the dish’s authentic flavour.
Chongqing Laziji
Ingredients
- 3 boneless chicken thighs
- neutral oil for frying
- 5 dried chilies
- 2 tablespoon Sichuan peppercorns
- 4 cloves sliced garlic
- 3 stalks spring onions white and green parts separated and thinly sliced
- 5 ginger slices
Seasonings
- 3 teaspoons sugar
- 1 tablespoon sesame seeds
- 1 pinch salt
- 1 teaspoon light soy sauce
- 1 teaspoon Shaoxing wine
Marinade
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 pinch white pepper
- 1 small pinch of salt
- 1 tablespoon cornstarch
Procédé
- Cut the chilies in half and remove the seeds. Soak them in water for 15 minutes. Drain and set aside.
- Cut the chicken into small cubes. Mix the chicken cubes with the marinade and let marinate for 20 minutes.
- Heat oil in a wok or pan. Add the chicken cubes and fry until they are lightly golden. Set aside for 5 minutes.
- Reheat the oil and fry the chicken again for 1 minute or until fully golden. Set aside.
- In a clean wok, add a little oil and stir-fry the chilies over medium-low heat until they turn dark red.
- Add the Sichuan peppercorns and continue stir-frying.
- Add a little oil and stir-fry the ginger, white part of the green onion and the garlic until fragrant.
- Add the chicken, light soy sauce, Shaoxing wine, sesame seeds, sugar, salt, and the green parts of the spring onions. Toss well and serve.
