Mala chicken is one of the popular restaurant dishes in Szechuan cuisine; “mala” refers to the taste spicy and numbing that consists of Szechuan peppercorns and chili pepper.
It often served as main dish with steamed white rice, for a new learner, you might don’t like the numbing taste, then try Spicy Hunan Diced Chicken Stir Fry recipe instead.
- 14 oz. boneless chicken breast
- 6-8 dried hot Thai red chili pepper
- 6-8 dried hot Thai green chili pepper
- 1 teaspoon ground Szechuan peppercorns
- 1 tablespoon soy sauce
- 2 tablespoons Szechuan hot bean sauce
- 1/2 tsp cornstarch
- 1/3 cup chicken broth
- 1 tbsp cornstarch, dissolve in
- 2 tbsp water
- Canola/peanut oil for frying
- Optional vegetables:
- 3 oz. white mushrooms, quartered
- 1/2 onion, chopped
- Measure out the Thai chili peppers and meat for this Szechuan mala chicken recipe.
- Measure out the Asian light soy sauce and Szechuan hot bean sauce for the hot dish.
- Cut chicken into small dice and marinate with marinade ingredients for 30 minutes.
- While the meat is marinating, rinse peppers and slice diagonally into small wedges.
- Heat oil to medium heat, add peppercorns, stir briefly until aromatic, add chicken pieces.
- Stir fry for 3-5 minutes until brown; add together peppers and chicken broth into wok.
- Simmer for 2-3 minutes until cooked through, and thicken the sauce with cornstarch.
- Season mala chicken recipe with salt, adjust the seasonings if desire. Serve hot with rice.
For an extra flavor for this chicken recipe, you can add some more vegetables to this dish. (Such as onion, mushrooms)