La Zi Ji (Sichuan Mala Chicken)
La Zi Ji (Sichuan Mala Chicken)
Ingredients
For the Chicken Marinade
- 2 boneless chicken thigh, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon Hua Tiao wine
- 1 tablespoon oil
- 1 tablespoon corn starch
- 1 tablespoon rice flour
For the Stir-Fry
- 2 tablespoons oil, plus more for deep frying
- 1 tablespoon Sichuan peppercorns
- 2 handfuls broken red chili, 小辣
- 2 pieces spring onion base, sliced
- 3 cloves garlic, minced
- 20 grams ginger, minced
- to taste salt
- 1 pinch MSG
- 1 1/2 teaspoons rice vinegar
Instructions
- 1
In a medium bowl, combine the cut boneless chicken thigh with soy sauce, Hua Tiao wine, 1 tablespoon of oil, corn starch, and rice flour. Mix well to ensure the chicken is evenly coated. Let it marinate for 20 minutes.
⏱️ 5 min
- 2
Heat enough oil for deep frying in a wok or deep pot to 180°C (350°F). Carefully add the marinated chicken in batches, ensuring not to overcrowd the pan. Deep fry until the chicken is fully cooked through and golden brown, about 5-7 minutes per batch. Remove with a slotted spoon and drain on a wire rack or paper towels.
⏱️ 10 min•🌡️ 180
- 3
In a clean wok or large skillet, heat 2 tablespoons of oil over medium heat. Add the Sichuan peppercorns and toast for 1 minute until fragrant.
⏱️ 2 min
- 4
Add the broken red chilies to the wok with the peppercorns and continue to toast for another minute, stirring constantly to prevent burning.
⏱️ 1 min
- 5
Add the sliced spring onion base, minced garlic, and minced ginger to the wok. Stir-fry for 1-2 minutes until aromatic.
⏱️ 2 min
- 6
Return the deep-fried chicken to the wok. Stir-fry vigorously for 2-3 minutes, ensuring the chicken is well coated with the aromatics and spices and becomes fragrant.
⏱️ 3 min
- 7
Season the chicken with salt to taste and a pinch of MSG, if using. Stir well to combine.
⏱️ 1 min
- 8
Drizzle the rice vinegar over the chicken and toss quickly to finish. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
La Zi Ji (Sichuan Mala Chicken)
For the Chicken Marinade
- 2 boneless chicken thigh, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon Hua Tiao wine
- 1 tablespoon oil
- 1 tablespoon corn starch
- 1 tablespoon rice flour
For the Stir-Fry
- 2 tablespoons oil, plus more for deep frying
- 1 tablespoon Sichuan peppercorns
- 2 handfuls broken red chili, 小辣
- 2 pieces spring onion base, sliced
- 3 cloves garlic, minced
- 20 grams ginger, minced
- to taste salt
- 1 pinch MSG
- 1 1/2 teaspoons rice vinegar
Instructions
- 1
In a medium bowl, combine the cut boneless chicken thigh with soy sauce, Hua Tiao wine, 1 tablespoon of oil, corn starch, and rice flour. Mix well to ensure the chicken is evenly coated. Let it marinate for 20 minutes.
⏱️ 5 min - 2
Heat enough oil for deep frying in a wok or deep pot to 180°C (350°F). Carefully add the marinated chicken in batches, ensuring not to overcrowd the pan. Deep fry until the chicken is fully cooked through and golden brown, about 5-7 minutes per batch. Remove with a slotted spoon and drain on a wire rack or paper towels.
⏱️ 10 min•🌡️ 180 - 3
In a clean wok or large skillet, heat 2 tablespoons of oil over medium heat. Add the Sichuan peppercorns and toast for 1 minute until fragrant.
⏱️ 2 min - 4
Add the broken red chilies to the wok with the peppercorns and continue to toast for another minute, stirring constantly to prevent burning.
⏱️ 1 min - 5
Add the sliced spring onion base, minced garlic, and minced ginger to the wok. Stir-fry for 1-2 minutes until aromatic.
⏱️ 2 min - 6
Return the deep-fried chicken to the wok. Stir-fry vigorously for 2-3 minutes, ensuring the chicken is well coated with the aromatics and spices and becomes fragrant.
⏱️ 3 min - 7
Season the chicken with salt to taste and a pinch of MSG, if using. Stir well to combine.
⏱️ 1 min - 8
Drizzle the rice vinegar over the chicken and toss quickly to finish. Serve immediately.
⏱️ 1 min