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Mala Chicken

Mala Chicken

Exotic ingredients brought together to add intense flavors in a Sichuan-inspired dish. Mala Chicken (Chongqing Lazji, 辣子鸡) features de-boned chicken thigh marinated in sweet and spicy marinade featuring Custom Culinary® Korean-Style Sweet Heat Sauce. The chicken is then fried at a high heat and tossed with a chili bean paste, dried chilis, and a handful of numbing Sichuan peppercorns. Finished with toasted sesame seeds and sliced scallion.

What You'll Need

2 lb. Chicken, thighs, skin-on, diced, ½ in.
¼ c. Vinegar, rice wine
2 oz. Ginger, peeled, large slices, ½”
½ c. Passport Global Flavors™ By Custom Culinary® Korean-Style Sweet Heat Sauce
½ c. Corn Starch
4 c. Oil, Vegetable (for frying)
2 tsp. Oil, Vegetable (for stir-frying) 
1 oz. Chilies, dried
1 T. Ginger, peeled, minced
2 tsp. Peppercorns, Sichuan
½ c. Scallions, Bias-cut, 1” 
¼ c. Chili Bean Paste
1 c. Passport Global Flavors™ By Custom Culinary® Korean-Style Sweet Heat Sauce
1 T. Sesame seeds, white
PREPARATION

  1. In a stainless-steel bowl, combine chicken, ginger, and ½ cup of the Sweet Heat Sauce.
  2. Wrap in plastic and allow to marinate up to 24 hours.
  3. Preheat the frying oil in the wok for 2-5 minutes or until the oil is 350° F.
  4. While the oil is heating, take out the ginger of the chicken mixture.
  5. Add cornstarch, and mix well.
  6. Carefully fry the chicken in hot oil, using your slotted spoon or chopsticks to gently separate the pieces, to ensure even cooking.
  7. Fry the chicken for 2 to 4 minutes, or until the chunks are golden brown.
  8. Drain and set aside for stir frying.
  9. Next, preheat the wok for 2 to 4 minutes over medium-high heat.
  10. Add the oil, dried chilies, ginger slices, peppercorns, scallions, and stir-fry for 1 minute.
  11. Add the chicken, bean paste and remaining Sweet Heat Sauce.
  12. Toss for 1-2 minutes and sprinkle with scallions.
  13. Dish the chicken onto a service platter and enjoy with a side of steamed white rice.