Mala Chicken (Spicy Smoky Sichuan Chicken)

500g skinless boneless chicken thighs, cut into large chunks

12–15 dried red chillies

1 teaspoon Sichuan peppercorns, lightly crushed

4 garlic cloves, lightly crushed

20g ginger, thickly sliced

2 tablespoons vegetable oil

1 tablespoon toasted sesame seeds

The Marinade

2 spring onions, cut into large chunks

20g ginger, thickly sliced

1 tablespoon Shaoxing rice wine

1 tablespoon light soy sauce

1 teaspoon sesame oil

1 teaspoon sugar

¼ teaspoon white pepper

1 teaspoon cornflour

The Sauce

1 tablespoon Shaoxing rice wine

1 tablespoon light soy sauce

1 teaspoon sesame oil

1 teaspoon dark soy sauce

1 teaspoon sugar

To Finish

1 red chilli, finely sliced

2 spring onions, finely sliced

PREPARATION

1. Cut the chicken into large chunks. Marinate with the spring onions, ginger, Shaoxing rice wine, light soy sauce, sesame oil, sugar, white pepper and cornflour. Mix well and leave for at least 30 minutes, or up to overnight. Toast the dried chillies in a dry wok until fragrant, then set aside.

2. Lightly crush the Sichuan peppercorns and the garlic. Slice the ginger into thick pieces and finely slice the chilli and spring onions for garnish.

COOKING

3. Heat the wok until smoking and add the vegetable oil.

4. Stir-fry the garlic and ginger until fragrant, then push them to one side of the wok.

5. Remove the ginger and spring onion pieces from the marinade and add only the chicken to the wok.

6. Press the chicken firmly against the wok and cook until well seared on one side before turning.

7. Continue cooking until the chicken is about 85–90% cooked.

8. Return the toasted dried chillies to the wok and add the crushed Sichuan peppercorns.

9. Pour in the Shaoxing rice wine, light soy sauce, sesame oil, dark soy sauce and sugar.

10. Toss everything together over a high heat until the sauce bubbles and lightly coats the chicken.

11. Remove from the heat and garnish with the toasted sesame seeds, sliced red chilli and spring onions.

12. Serve immediately with steamed jasmine rice.

School of Wok Tips

 Toast the dried chillies before stir-frying to release their smoky aroma without burning them.

 Cornflour in the marinade creates the silky, tender texture found in many Chinese restaurant stir-fries.

 Leave the chicken undisturbed while it sears to develop maximum colour and flavour.

 The garlic, ginger and dried chillies are there mainly to perfume the dish—you don't have to eat them.

FAQs

What does "mala" mean?

Mala describes the signature Sichuan combination of spicy chilli (la) and the tingling,

numbing sensation (ma) from Sichuan peppercorns.

Can I use chicken breast instead of thighs?

Yes, but chicken thighs remain juicier and are more forgiving during high-heat stir-frying.

Are the dried chillies meant to be eaten?

Not usually. They mainly flavour the oil and sauce, although some people enjoy nibbling them if they like intense heat.