Chicken Recipes

Sichuan Mala Chicken Recipe

Name: Sichuan Mala Chicken Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 380g Chicken Thigh; As needed Dried Red Chilies; As needed Sichuan Peppercorns; As needed Scallions; As needed Ginger; As needed Garlic; To taste Salt; To taste Sugar; As needed Cornstarch; 1 tbsp Cooking Wine; 1 tsp Ginger Powder; 1 tbsp Light Soy Sauce; As needed Rapeseed Oil; As needed White Sesame Seeds

This Sichuan Mala Chicken features crispy chicken thigh pieces tossed with dried chilies, Sichuan peppercorns, garlic, and aromatics. Packed with the signature numbing and spicy flavor of Sichuan cuisine, this dish is crunchy, savory, and perfect served with steamed rice.

Total: 20 Minutes

Sichuan Mala Chicken Recipe finished dish

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Quick Recipe Summary

Cuisine: Chinese
Category: Chicken Recipes
Method: Stir-fry
Total Time: 20 Minutes
Difficulty: Medium
Main Ingredient: Chicken Thigh

Introduction

This Sichuan Mala Chicken Recipe recipe is written for Chinese home cooking, with attention to timing, texture, and the small cues that make the method easier to follow. Read through the ingredient notes and cooking tips before you start so the steps feel familiar once the pan, steamer, or pot is hot.

Why You'll Love This Recipe

Ready in about 20 minutes, so it can fit into a busy cooking day.
Breaks the method into manageable steps instead of assuming you already know the technique.
Helpful for practicing timing, heat control, and the order of adding ingredients.
Shows a practical way to cook chicken with clear preparation and cooking cues.
Gives the dish a clear spicy and numbing flavor profile without making the method feel complicated.

Ingredients

380g Chicken Thigh
As needed Dried Red Chilies
As needed Sichuan Peppercorns
As needed Scallions
As needed Ginger
As needed Garlic
To taste Salt
To taste Sugar
As needed Cornstarch
1 tbsp Cooking Wine
1 tsp Ginger Powder
1 tbsp Light Soy Sauce
As needed Rapeseed Oil
As needed White Sesame Seeds

Ingredient Notes

These notes explain the role of the main ingredients so the recipe is easier to adjust without losing its Chinese home-cooking character.

Chicken Thigh

Chicken adapts well to quick stir-fries, steaming, soups, and soy-based braises.

Dried Red Chilies

Chilies or peppers add aroma, color, and heat; adjust the amount to fit your table.

Sichuan Peppercorns

Sichuan peppercorns bring citrusy fragrance and a gentle numbing quality common in Sichuan cooking.

Scallions

Scallions add freshness and are useful both as an aromatic base and as a finishing flavor.

Ginger

Ginger adds clean aroma and helps balance meat, seafood, tofu, and fermented flavors.

Garlic

Garlic gives the dish a savory base and becomes most fragrant when cooked briefly in oil or brine.

Step-by-Step Instructions

Step 1
Prepare all ingredients and cut the chicken thighs into bite-sized pieces.
Step 2
Place the chicken in a bowl and add cooking wine.
Step 3
Season with ginger powder and salt.
Step 4
Add cornstarch and mix until evenly coated.
Step 5
Marinate the chicken for 15 to 20 minutes.
Step 6
Heat oil in a wok and fry the chicken until golden brown and crispy. Remove and drain.
Step 7
Heat a small amount of oil in a clean wok. Stir-fry the dried chilies and Sichuan peppercorns until fragrant.
Step 8
Add the scallions, ginger, and garlic. Stir-fry briefly.
Step 9
Return the fried chicken to the wok and toss to combine.
Step 10
Season with soy sauce, sugar, and additional salt if needed. Stir-fry until evenly coated.
Step 11
Sprinkle with white sesame seeds and serve immediately.

Cooking Tips

Marinating the chicken helps keep it juicy and flavorful.
Fry the chicken until crispy for the best texture.
Adjust the amount of dried chilies and Sichuan peppercorns to your preferred spice level.
Do not burn the chilies when stir-frying or the dish may become bitter.
Serve with steamed rice to balance the bold mala flavor.

Serving Suggestions

Serve it with steamed rice when you want a simple Chinese home-cooked meal.
Add a light soup or cold vegetable side if the stir-fry is salty, spicy, or saucy.
Keep rice or noodles ready before cooking because stir-fries are best served immediately.

Recipe Card

Ingredients

380g Chicken Thigh
As needed Dried Red Chilies
As needed Sichuan Peppercorns
As needed Scallions
As needed Ginger
As needed Garlic
To taste Salt
To taste Sugar
As needed Cornstarch
1 tbsp Cooking Wine
1 tsp Ginger Powder
1 tbsp Light Soy Sauce
As needed Rapeseed Oil
As needed White Sesame Seeds

Method

Prepare all ingredients and cut the chicken thighs into bite-sized pieces.
Place the chicken in a bowl and add cooking wine.
Season with ginger powder and salt.
Add cornstarch and mix until evenly coated.
Marinate the chicken for 15 to 20 minutes.
Heat oil in a wok and fry the chicken until golden brown and crispy. Remove and drain.
Heat a small amount of oil in a clean wok. Stir-fry the dried chilies and Sichuan peppercorns until fragrant.
Add the scallions, ginger, and garlic. Stir-fry briefly.
Return the fried chicken to the wok and toss to combine.
Season with soy sauce, sugar, and additional salt if needed. Stir-fry until evenly coated.
Sprinkle with white sesame seeds and serve immediately.