Cooked - Mala Chicken (chongqing Laziji, 辣子鸡)

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Mala Chicken (chongqing Laziji, 辣子鸡)

2.0

400 g / 14oz chicken thigh (deboned with skin on)

6 slices ginger

1 stalk spring onion (cut in sections)

1 teaspoon light soy sauce

1 teaspoon Shaoxing rice wine

¼ teaspoon salt

1 pinch ground white pepper

500 ml / 2 cups cooking oil

30 g / 1oz dried chillies (or to taste)

1 teaspoon whole Sichuan peppercorn

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)

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

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Chicken

Cuisine🇨🇳Chinese

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 30m

Created 29 weeks ago

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