Name: Mala chicken (Chongqing Laziji, 辣子鸡)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 400 g / 14oz chicken thigh (deboned with skin on (see note 1)); 6 slices ginger; 1 stalk spring onion (cut in sections); 1 teaspoon light soy sauce; 1 teaspoon Shaoxing rice wine; 1/4 teaspoon salt; 1 pinch ground white pepper; 500 ml / 2 cups cooking oil (see note 2); 30 g / 1oz dried chillies (or to taste); 1 teaspoon whole Sichuan peppercorn (see note 3); 8 slices ginger; 4 cloves garlic (sliced); 1 teaspoon light soy sauce; 1 pinch sugar; 1 teaspoon Shaoxing rice wine; 1 teaspoon toasted sesame seeds; 1 stalk spring onion (finely chopped)

1

Cut the chicken into bitesize cubes. Mix with all Group 1 ingredients. Marinate for 20 minutes (or longer if you wish). Remove ginger and spring onion before deep frying.

2

While waiting, prepare the dried chilli. Break each one into half then remove the seeds (see note 4).

3

Heat up oil over a high heat. When the temperature reaches 160°C / 320°F, gently slide in chicken pieces. Fry for 3 minutes or so (when the edges of the chicken lightly brown).

4

Remove the chicken from the oil. Continue heating up the oil. Put the chicken back in when the oil reaches 180°C / 356°F. Fry for 1 minute then take out.

5

Leave about 1 tablespoon of oil in the wok. Fry ginger, garlic and Sichuan pepper over a medium low heat for 1 minute. Add dried chillies. Retain the heat level and fry until fragrant (do not burn).

6

Stir in chicken pieces. Add soy sauce, sugar and rice wine. Cook a further 2 minutes. Sprinkle sesame seeds and spring onion. Give everything a quick stir then dish out.

Mala chicken (Chongqing Laziji, 辣子鸡)

Ingredients

17 Ingredients

Instructions

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