I’m all about this recipe because it packs a fiery punch with the Sichuan peppercorns and dried red chilies, creating that savory-numbing sensation that keeps me coming back for more. Plus, the marinade infuses the chicken with deep, rich flavors that make it irresistible, and who can resist that perfect golden-brown stir-fry glow?
The bold flavors of Mala Chicken Laziji—a fiery Sichuan dish—are a delight for spice enthusiasts. The chicken is extra tender and flavorful thanks to a marinade of soy sauce and Shaoxing wine.
Dried chilis give this chicken dish its intense heat, while the tingle from the usual amount of Sichuan peppercorns takes it right over the top. Aromatic garlic and ginger round out the flavor, and a sprinkle of sesame seeds adds the finishing touch to this utterly irresistible dish.
Ingredients
Chicken thighs:
High in protein; provides a delicate, supple mouthfeel.
Sichuan peppercorns:
Contributes numbing heat; signature smell boosts dish.
Dried red chilies:
Injects spicy heat; critical for a flavor that is on fire.
Ginger and garlic:
Warmth and depth; aid for digestion—aroma.
Soy sauce:
Provides rich savory umami; intensifies total flavor profile.
Shaoxing wine:
Conveys understated sweetness; harmonizes with savory components.
Sesame oil:
Contributes to deeper flavors; increases the allure of the scent.
Green onions:
Crisp, clean garnish; provides a delicate onion taste.
Ingredient Quantities
- 1 pound (450g) boneless chicken thighs, cut into small pieces
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/2 cup oil (peanut or vegetable oil)
- 2 tablespoons Sichuan peppercorns
- 15-20 dried red chilies
- 2 tablespoons ginger, minced
- 2 tablespoons garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 2 green onions, cut into 1-inch pieces
- 1 tablespoon toasted sesame seeds (optional)
Instructions
1. In a bowl, mix well to marinate the chicken parts for at least 15 minutes with:
– Shaoxing wine
– Soy sauce
– Cornstarch
– Salt
– Ground white pepper
2. In a wok or deep skillet, over medium-high heat, make the peanut or vegetable oil very hot.
3. Place the marinated chicken into the hot oil, and stir-fry until the chicken has turned a nice golden brown and is cooked through, about 5-7 minutes. Remove the chicken with a slotted spoon and set aside.
4. Remove any excess oil with care. You want to leave about 2 tablespoons in the wok.
5. Their reremaining oil lets you add heated peppercorns and dried red chilies. Stir-fry these for half a minute to a minute and a few moments during that time—it is a short amount of time—you will be cooking with several senses. You will be listening closely, albeit with an ear for baser, almost numbing sounds of cookware contacting food. No hissing or spattering, please; those sounds indicate either a too-frequent stiring or a too-high frying temperature.
6. Minced ginger and garlic are added to the wok and stirred constantly for another minute until aromatic.
7. Return the chicken to the wok and mix it with the peppers, garlic, and ginger.
8. Sesame oil is drizzled over the chicken, and sugar sprinkled, and everything is stirred well to coat evenly.
9. Add the green onions and give the mixture one final toss to blend the flavors throughout.
10. Place in a serving dish and, if desired, sprinkle with toasted sesame seeds. Serve hot.
Equipment Needed
1. Mixing bowl
2. Measuring spoons
3. Wok or deep skillet
4. Slotted spoon
5. Cutting board
6. Knife
7. Tongs or spatula
8. Plate or serving dish
FAQ
- What is Mala Chicken Laziji?Mala Chicken Laziji is a well-liked dish from Sichuan that boasts an enjoyable spiciness, along with a comfortable numbing sensation. These flavors come from the Sichuan peppercorns and dried chilies that are combined with juicy chicken pieces in the dish.
- Can I use chicken breast instead of thighs?You can substitute chicken breast, but thigh meat is preferred for its flavor and juiciness.
- Is there a substitute for Shaoxing wine?When necessary, dry sherry can serve as a stand-in for Shaoxing wine.
- How spicy is this dish?The dish owes its considerable spiciness to the use of Sichuan peppercorns and dried chilies, but you can easily turn the heat down. Adjust the number of chilies to suit your family’s taste.
- How long does it take to cook?The approximate time needed for preparation and cooking is 30 minutes.
- What does “mala” mean?The term “Mala” describes the typical numbing and spicy flavor profile of Sichuan cooking.
- Can I make this dish less oily?Certainly, frying chicken requires oil, but you can cut back on how much you use. And you can drain it on paper towels to get as much excess oil off as possible.
Substitutions and Variations
Dry sherry or white cooking wine can be used in place of Shaoxing wine.
Tamari can be used as an alternative to soy sauce for those requiring a gluten-free diet.
You can use potato starch or arrowroot powder in place of cornstarch.
Canola oil or sunflower oil can be substituted for peanut or vegetable oil.
Black pepper and coriander seeds can be combined to stand in for Sichuan peppercorns, thus yielding a different flavor profile.
Pro Tips
1. Marinating Time: If possible, marinate the chicken for longer than 15 minutes—up to a few hours in the fridge. This allows the flavors to penetrate the meat more deeply.
2. Control the Spice Level: Adjust the amount of dried red chilies based on your heat preference. Removing some of the seeds from the chilies will also reduce spiciness.
3. Sichuan Peppercorns: To enhance their flavor, lightly toast the Sichuan peppercorns before adding them to the oil. This brings out their unique aroma and numbing quality.
4. Oil Temperature: Make sure the oil is hot enough before adding the chicken for stir-frying. Test it by adding a small piece of meat; it should sizzle immediately upon contact.
5. Balancing Flavors: After cooking, taste and adjust the seasoning if necessary; a dash more soy sauce or sugar can balance out flavors to your liking.
Mala Chicken Laziji Recipe
My favorite Mala Chicken Laziji Recipe
Equipment Needed:
1. Mixing bowl
2. Measuring spoons
3. Wok or deep skillet
4. Slotted spoon
5. Cutting board
6. Knife
7. Tongs or spatula
8. Plate or serving dish
Ingredients:
- 1 pound (450g) boneless chicken thighs, cut into small pieces
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/2 cup oil (peanut or vegetable oil)
- 2 tablespoons Sichuan peppercorns
- 15-20 dried red chilies
- 2 tablespoons ginger, minced
- 2 tablespoons garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 2 green onions, cut into 1-inch pieces
- 1 tablespoon toasted sesame seeds (optional)
Instructions:
1. In a bowl, mix well to marinate the chicken parts for at least 15 minutes with:
– Shaoxing wine
– Soy sauce
– Cornstarch
– Salt
– Ground white pepper
2. In a wok or deep skillet, over medium-high heat, make the peanut or vegetable oil very hot.
3. Place the marinated chicken into the hot oil, and stir-fry until the chicken has turned a nice golden brown and is cooked through, about 5-7 minutes. Remove the chicken with a slotted spoon and set aside.
4. Remove any excess oil with care. You want to leave about 2 tablespoons in the wok.
5. Their reremaining oil lets you add heated peppercorns and dried red chilies. Stir-fry these for half a minute to a minute and a few moments during that time—it is a short amount of time—you will be cooking with several senses. You will be listening closely, albeit with an ear for baser, almost numbing sounds of cookware contacting food. No hissing or spattering, please; those sounds indicate either a too-frequent stiring or a too-high frying temperature.
6. Minced ginger and garlic are added to the wok and stirred constantly for another minute until aromatic.
7. Return the chicken to the wok and mix it with the peppers, garlic, and ginger.
8. Sesame oil is drizzled over the chicken, and sugar sprinkled, and everything is stirred well to coat evenly.
9. Add the green onions and give the mixture one final toss to blend the flavors throughout.
10. Place in a serving dish and, if desired, sprinkle with toasted sesame seeds. Serve hot.
