mala chicken ( sichuan recipe spicy)

By foodiva

Ingredients

• 4 chicken thighs
• 1 small bowl of chili peppers (remain some of them as whole to reduce the spicy taste)
• 1 root ginger, sliced
• 1 scallion, cut into small round sections
• 1/2 teaspoon sugar
• 1 tablespoon Sichuan peppercorn, rinsing in clean water and drain
• Cooking oil for deep frying around 3 cups
• 1 tablespoon sesame seeds
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon rice wine or dry sherry
• 1/4 teaspoon white pepper powder
• 3 teaspoons cornstarch
• 2 slices of ginger
• 10 shreds of scallion
• 1 teaspoon salt or as needed

Details

Servings 1
Preparation time 20mins
Cooking time 37mins
Adapted from chinasichuanfood.com

Preparation

Step 1

Stir fry

Prepare a kitchen scissor, find the loose side of the chicken thigh, and cut it apart. Then cut all the other connections on the bottom of the chicken thigh. Hold the thigh with one hand and then push all the meat down. And then use scissor to cut the left meat on the bone.

If you cannot eat too spicy food, then do not cut all the chili peppers into sections. I only cut 1/3 of my chili peppers for the consideration of children. Besides,

to keep the spicy taste.  But you might be much more comfortable during the stir fry process if you are still new to stir fry hot dishes.

Marinade the chicken cubes for 10 minutes and deep-fry for twice until golden brown or dark brown. Filter the extra oil.

Fry Sichuan peppercorn firstly and then add chili peppers, ginger and scallion. Return deep-fried chicken to stir fry.

Sprinkle sesame seeds and mix well. You can also add some green onion or chive sections if you like.

1 scallion, cut into small round sections

Cooking oil for deep frying around 3 cups

Remove the bone of the chicken thighs and then cut into small cubes.

In a large bowl, marinade the chicken cubes with all the marinating sauce. Mix well and set aside for around 10 minutes.

Add the same time; heat up oil in wok for deep-frying. Heat until really hot (you can see bubbles when you put a chopstick in). Slice the chicken cubes in to deep-fry until slightly golden brown. Transfer out.

Heat the oil again for around 1 minute. Deep fry the chicken cubes for the second time until dark brown. Transfer out and filter extra oil.

Transfer extra oil out, remaining around 1/2 tablespoon in wok. Add Sichuan peppercorn until you can smell the taste. Then add dried chili peppers, followed with ginger and scallion, to continue fry for around 1 minute with slow fire.

Turn up the fire, put deep-fried chicken cubes in. Add ½ tablespoon rice wine and salt according to taste.

When the chicken cubes become crisp and bright, sprinkle sesame seeds, add sugar and sesame oil. Mix thoroughly.

The cornstarch used to marinade chicken can separate water and oil. So the chicken meat will be tender and simultaneously it can reduce the oil absorbed by chicken during deep-frying process.
Sichuan peppercorn should be stir-fried firstly since compared with chili red peppers, the taste of Sichuan peppercorn comes more slowly.

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