Sichuan Chicken
This Sichuan Chicken (La Zi Ji) is all about that crispy fried chicken tossed in a fiery, flavorful stir-fry with chili oil, Sichuan peppercorn oil, and dried red chilies. If you love a bit of heat and crave bold, spicy, and mouth-tingling mala flavors, this dish is guaranteed to satisfy!
Servings: 2 people
Ingredients
- 10 oz skinless, boneless chicken breast, thighs, or legs cut into bite-sized cubes
- 1/2 tablespoon Chinese rice wine or sherry
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- oil for deep-frying
- 1 tablespoon chili oil
- 1 tablespoon Sichuan peppercorn oil
- 3 cloves garlic thinly sliced
- 20 dried red finger-length chilies seeded and cut into 2-in (5-cm) lengths
- 1/2 teaspoon chicken bouillon powder
- 1/4 teaspoon sugar
- salt to taste
- 3 stalks scallions white parts only, trimmed and cut into small rounds
Instructions
- Marinate the chicken with the Chinese rice wine, cornstarch, and salt for about 10 minutes.
- Heat 2 to 3 inches (5 to 7.5 cm) of oil in a wok or stockpot to 350°F (175°C) for deep-frying. Gently drop the chicken into the oil, and immediately use a spatula to loosen them up to prevent the pieces from clumping together.
- Deep-fry the chicken until it's a light golden brown. Use a strainer or slotted spoon to remove the chicken, and drain the excess oil by placing the pieces on a dish lined with paper towels. Discard the oil, or reserve it for use in another recipe.
- To stir-fry, heat the chili oil and Sichuan peppercorn oil in a wok or skillet over high heat. Add the garlic and stir quickly with a spatula before tossing in the dried red chilies. Stir-fry until you can smell the spicy aroma of the chilies.
- Return the chicken to the wok or skillet and add the chicken bouillon powder, sugar, salt, and scallions. Stir quickly with the spatula to combine everything. Dish out and serve immediately with steamed rice.
Notes
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- One of the most important things is getting your oil up to 350°F (175°C) before frying the chicken. If the oil’s not hot enough, your chicken won’t get that crispy texture we’re going for.
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- After frying the chicken, I always make sure to place it on paper towels to soak up any excess oil. This simple step helps keep the chicken crispy and prevents it from feeling greasy when you dig in. It’s a quick fix that really makes a difference!
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- Mala chicken is meant to be loaded with dried red chilies and have a serious kick. But hey, if you can’t handle too much heat, feel free to reduce the chilies. On the flip side, if you want it spicier, go ahead and add more!
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- The chicken bouillon powder, sugar, and salt are key to getting the perfect balance of sweet and savory. I never skip these ingredients—they really bring the dish together.
Nutrition
Serving: 2people | Calories: 353kcal | Carbohydrates: 14g | Protein: 31g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 874mg | Potassium: 689mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1547IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 1mg