By Easy Chinese Food 9 Comments
When eating spicy chicken, don’t just pick the meat.
Putting all the ingredients in your mouth will make it more fragrant!
What is mala chicken
Chinese mala Chicken is a dish from China. It consists of chicken pieces marinated in a spicy sauce containing chili peppers. The dish has become very popular in recent years due to its unique flavor and heat.
Chinese mala Chicken is a type of stir fry dish. It is usually served with rice. It is also often eaten as part of a meal.
The dish is made up of two main ingredients, the first being the chicken and the second is chili peppers.
This recipe for mala Chicken uses boneless chicken thighs which are cut into bite sized pieces. They are then marinated in a mixture of soy sauce, garlic, ginger, salt and pepper. These ingredients help to add flavor to the chicken while at the same time adding some spice to it.
mala chicken Recipe
Ingredients:
| Chicken thigh | 2 pounds |
| Marinated meat: | |
| Salt | 1 tablespoon |
| Soy sauce | 1 tablespoon |
| Sliced Ginger | 3 pieces |
| Five spice powder | 1 teaspoon |
| Ingredients for frying: | |
| Garlic | 6 cloves |
| Onion | 1/4 root |
| Ginger | 3 pieces |
| Red pepper | a handful |
| Green pepper | a handful |
| Vitex Dried Chili | 2 |
| Coriander | 5 |
| White sesame | 1/2 teaspoon |
Tips & Variations
1. Whether it is Kung Pao Chicken or Mala Chicken, you must use chicken thighs. Note⚠️Don’t use chicken breasts, chicken breasts will not work!
2. I think the five-spice powder is full of fragrance. Some people like to marinate with starch, saying that the meat is tender. I like the charred surface and the overall dry and hard texture after frying, so I didn’t put starch.
How to make mala chicken
1. Wash and peel 2 pounds of chicken thighs. I like to buy boneless chicken thighs, because I feel that the spicy chicken in restaurants is full of bones, which is particularly unsatisfactory.
2 pounds of boneless chicken thigh meat is the amount for three people, because the chicken will shrink a lot after being fried, and the final product does not look much.
2. Cut the chicken thighs into small pieces about 1.5cm long. Drain the water. Do not cut too small as it will become smaller after frying.
3. Add a little cooking wine, soy sauce, oyster sauce, salt, five-spice powder, ginger slices to the chicken pieces. Grab and marinate.
Some people like to add white pepper, some people don’t like allspice, it’s all a matter of personal preference.
4. Prepare the onion, ginger and garlic. You can use shallots. I don’t have them at home. I’m too lazy to buy them, so I use green onions.
5. Wash and chop parsley.
6. Take a lot of two vitex peppers and give them a rinse. There is ash and soil on the dried peppers bought, so it is better to wash them. Note ⚠️, use two vitex peppers, which are fragrant and not spicy. The millet chili was too spicy and lacked that flavor.
7. Two vitex peppers, chopped.
8. prepare red pepper.
9. Prepare green peppercorns.
10. Put diced chicken thighs in hot oil, fry them on medium heat, do not push and push for a long time, otherwise it will be easy to stick to the bottom of the pot.
11. Deep-fried diced chicken thighs, browned and drained in oil.
12. After the oil of the fried chicken thighs is recovered, there is enough oil left in the pot to fry the peppers. Turn on the medium heat, because the peppers are wet, so first pour it into the pot and fry it until 7 minutes of coke.
Put the red pepper and a small handful of green pepper into the pot, fry the pepper and pepper until fragrant, pour the ginger, onion, ginger and garlic into the pot and stir fry twice, turn to low heat.
13. Pour the diced chicken thighs into the pot and stir fry together, add an appropriate amount of salt, sprinkle a handful of white sesame seeds at this time (I forgot to put it), stir fry evenly and turn off the heat
14. Add cilantro to the pot, toss well.
15.Serve on a plate!
mala chicken (辣子鸡) la zi ji
When eating spicy chicken, don't just pick the meat.Putting all the ingredients in your mouth will make it more fragrant!
4.88 from 16 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 8 mins
Total Time 28 mins
Course Main Course
Cuisine Chinese
Servings 4
Calories 356 kcal
Ingredients
- 2 pounds Chicken thigh
- Marinated meat:
- 1 tablespoon Salt1 tablespoon
- 1 tablespoon Soy sauce
- 3 pieces Sliced Ginger
- 1 teaspoon Five spice powder
- Ingredients for frying:
- 6 cloves Garlic
- ¼ Onion
- 3 pieces Ginger
- a handful Red pepper
- a handful Green pepper
- 2 Vitex Dried Chili
- 5 Coriander
- ½ teaspoon White sesame
Instructions
Wash and peel 2 pounds of chicken thighs. I like to buy boneless chicken thighs, because I feel that the spicy chicken in restaurants is full of bones, which is particularly unsatisfactory.
2 pounds of boneless chicken thigh meat is the amount for three people, because the chicken will shrink a lot after being fried, and the final product does not look much.
Cut the chicken thighs into small pieces about 1.5cm long. Drain the water. Do not cut too small as it will become smaller after frying.
Add a little cooking wine, soy sauce, oyster sauce, salt, five-spice powder, ginger slices to the chicken pieces. Grab and marinate.
Some people like to add white pepper, some people don't like allspice, it's all a matter of personal preference.
Prepare the onion, ginger and garlic. You can use shallots. I don't have them at home. I'm too lazy to buy them, so I use green onions.
Wash and chop parsley.
Take a lot of two vitex peppers and give them a rinse. There is ash and soil on the dried peppers bought, so it is better to wash them. Note ⚠️, use two vitex peppers, which are fragrant and not spicy. The millet chili was too spicy and lacked that flavor.
Two vitex peppers, chopped.
prepare red pepper.
Prepare green peppercorns.
Put diced chicken thighs in hot oil, fry them on medium heat, do not push and push for a long time, otherwise it will be easy to stick to the bottom of the pot.
Deep-fried diced chicken thighs, browned and drained in oil.
After the oil of the fried chicken thighs is recovered, there is enough oil left in the pot to fry the peppers. Turn on the medium heat, because the peppers are wet, so first pour it into the pot and fry it until 7 minutes of coke.
Put the red pepper and a small handful of green pepper into the pot, fry the pepper and pepper until fragrant, pour the ginger, onion, ginger and garlic into the pot and stir fry twice, turn to low heat.
Pour the diced chicken thighs into the pot and stir fry together, add an appropriate amount of salt, sprinkle a handful of white sesame seeds at this time (I forgot to put it), stir fry evenly and turn off the heat
Add cilantro to the pot, toss well.
15.Serve on a plate!
Notes
1. Whether it is Kung Pao Chicken or Mala Chicken, you must use chicken thighs. Note⚠️Don't use chicken breasts, chicken breasts will not work!
2. I think the five-spice powder is full of fragrance. Some people like to marinate with starch, saying that the meat is tender. I like the charred surface and the overall dry and hard texture after frying, so I didn't put starch.
Keyword la zi ji, mala chicken, 辣子鸡
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- Steamed Chicken Feet Dim Sum
- Chicken Floss
- Easy Steamed Chicken
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Reader Interactions
Comments
DEBORAH
o my my…all those chillies…the chicken must be very tasty!Reply
NAZNEEN32
I love this dish! And this is such a great way to make it. Easy, tasty, spicy — just what I like. Thanks so much.Reply
Jane
Thank you so much for all the detail!!!!! Shopping list complete, cooking to start this afternoon 🙂Reply
ANGIE
(Video) How to Make Laziji, Sichuan Spicy Chicken (辣子鸡)
You have just combined 3 of my favourites in one dish….this must be yum!Reply
BOB
Thanks for your recipe! Look delicious. I try it already and it come out so great – I think!Reply
KnightO
absolutely love this recipe!!! No big issues, love the texture, the taste and especially how convenient it is to make!Reply
Quinn
I want to make these! Thanks for the quality posts.Reply
mthmchris
Thank you for sharing this technique. Blessings from New Zealand.Reply
CABEIJO
These were yummy. I use to eat them when I was a kid. My friend’s father use to make them for us and I never thought I would have these again. Thanks for the recipe.Reply
