Mala chicken has taken the culinary world by storm captivating tastebuds with its addictive balance of numbness and spice. But what exactly is this Chinese sensation made of? In this article we’ll explore the origins, ingredients, and cooking process behind mala chicken to unravel the secrets of this mouth-tingling dish.
A Brief History of Mala
The term “mala” comes from the Chinese characters for “numb” (ma) and “spicy” (la), perfectly encapsulating the unique tingling sensation it creates in the mouth. Mala chicken originated in the Sichuan province of China, where bold, pungent flavors are a trademark of the local cuisine. Street vendors in the city of Chongqing are credited with inventing the dish by experimenting with Sichuan peppercorns and chili peppers. It quickly became popular, spreading through China and across the globe.
The Star of the Show – Chicken
At the core of mala chicken is, unsurprisingly, chicken! Boneless chicken thighs or breast meat are typically used, cut into small bite-sized pieces to enable thorough cooking and maximum absorption of flavors. Chicken provides the canvas on which the dynamic mala flavors come to life.
Packing a Punch – Sichuan Peppercorns
The star ingredient responsible for mala’s signature mouth-numbing quality is the Sichuan peppercorn. Native to the Sichuan province, these petite pink-red berries contain a compound called sanshool that produces a buzzing, tingling numbness when eaten. It’s an essential component of authentic mala seasoning.
Turning Up the Heat – Chilies
Chili peppers are the other half of the mala equation, bringing searing heat and a raging red hue. Small dried red chilies and coarsely ground chili flakes are commonly used to make mala sauce and chicken sizzlingly spicy. The slow-burning heat complements the numbing effect perfectly.
Flavor Foundation – Aromatics
Mala chicken is aromatic heaven thanks to supporting ingredients like garlic, ginger, scallions, and onion. They provide a fragrant base on which the more complex mala flavors build. Minced garlic and ginger are often cooked briefly in oil to start the cooking process.
UMAMI Boosters – Soy Sauce and Oyster Sauce
A touch of soy sauce adds a hit of umami savoriness to mala chicken, while oyster sauce enhances the meaty flavors. They add depth and richness to balance out the strong peppery aromas. A tablespoon or two is all you need to round out the flavors.
Sweetness and Acidity – Sugar and Vinegar
Contrary to popular belief, mala isn’t all about heat. A bit of sugar softens the spiciness, while rice vinegar adds tangy brightness. White sugar or honey provide subtle sweetness, and black vinegar offers complex acidity. Just a splash makes a big difference.
The Mala Paste – Bringing It All Together
Mala chicken gets its hallmark flavor from the vibrant red mala sauce or paste coating the chicken. To make it, Sichuan peppercorns and dried chilies are fried to intensify their flavors before being combined with the aromatics, oyster sauce, soy sauce, and other ingredients. The paste packs a mighty punch!
Crunch and Freshness – Garnishes
Mala chicken wouldn’t be complete without a garnish of crunchy peanuts, cooling cucumbers, and fresh cilantro. They add welcome texture and freshness to contrast the tender chicken and mellow the intense mala flavors. A squeeze of lime juice right before eating also brightens up the dish.
The Cooking Process
To make mala chicken, the chicken is first marinated in a mix of rice wine, soy sauce, cornstarch, and white pepper to enhance flavor. Then it is either stir-fried or deep-fried before being tossed in the mala sauce and finished with a sprinkle of garnishes. The technique balances the chicken’s tenderness with the sauce’s punch.
Customizing Your Mala
One of the joys of mala chicken is customizing it to your tastes. If you find it too spicy, cut back on the chili peppers or remove the seeds and membranes. For extra kick, add more Sichuan peppercorns or a spoonful of chili crisp. You can substitute tofu or mushrooms for the chicken to make it vegetarian-friendly. Make it your own!
So there you have it, a look at what gives mala chicken its addictively spicy, numbingly tingly magic. From aromatic spices to fiery chilies, every ingredient works in harmony to create one of the most craveable Chinese dishes around. Once you try it, you’ll definitely want to unravel its secrets for yourself.
Can I use less chili pepper?
You may wonder whether you can reduce the number of chili peppers when seeing this dish from the picture. Absolutely yes! I am reproducing the authentic Chongqing-style mala chicken, so a large number of peppers are needed. You can reduce the hot peppers and use only 15 to 20 dried peppers. Reducing the number of chili peppers will not influence the taste very much, but it can save lots of money if dried peppers are quite expensive. So sounds like a good idea definitely. But as a good blogger, I am trying to introduce the authentic version and this is the real version.
Chicken thighs – you can also use a whole chicken, and cut it into small bites.Cooking oil for shallow frying- I love to use the shallow frying method instead of pan-frying in home cooking because it saves more oil. But you need to cook the meat by batches. Dried chili peppers – you can use your familiar type. Just make sure this type is aromatic enough. Sichuan peppercorns – whole Sichuan peppercorns are used to create this lovely “ma” numbing feeling for your tongue. Garlic, ginger, and scallion – this three are always popular in Sichuan dishes. Sugar and salt – the foundation of a savory dish. Rice wine – for marinating the chickenWhite pepper powder – for marinating the chicken Sesame seeds – enhance the flavor by providing extra aroma. Light soy sauce – for marinating the chickenCornstarch– not for coating, only for tenderizing the chicken.
Cut the dried chili peppers and then soak the peppers in water for 15 minutes. We are doing this so we can fry the peppers later and prevent burning the peppers. This is a very traditional method used and I have imported this to my chili oil– using the power of water.
Remove the bone of the chicken thighs and then cut them into small cubes. In a large bowl, marinade the chicken cubes with all the marinating sauce. Mix well and set aside for around 10 minutes.
Heat up oil in a wok or pan for deep-frying. Heat until really hot (you can see bubbles when you put a chopstick in). Add the chicken cubes in and fry until golden brown. Transfer out. I recommend using a pan and frying the chicken in batches. On one side, it uses less oil and on the other side, the chicken is widely touched with the bottom of the pan, which can speed up the process greatly. After adding the chicken cubes, let it stay for a short time (possibly about 40 seconds to 1 minute) until one side is browned, and then slightly stir the chicken and fry the other side.
Get a clean wok and add only 1/2 tablespoon of oil and then fry the peppers for 1-2 minutes over the slowest fire until most of them become dark red. Add Sichuan peppercorn and continue frying for another 1 minute over the slowest fire.
Push the spices to one side and add 1/2 tablespoon of oil to the wok and fry ginger, scallion white, and garlic until aromatic.
Return the chicken cubes, and add roasted white sesame seeds, sugar, salt, and scallion green sections. Mix well and serve immediately.
How to prepare the chicken
We usually use chicken thighs for this dish because of the higher muscle content. Chicken breast is not recommended. In China, we usually cut the whole chicken into small chunks and cook it with bones. So it is ok to cut the thighs into small bites directly. But it is also quite caring to remove the bones for your guest.
Szechuan Mala Chicken Recipe / 麻辣鸡
FAQ
What is a Mala Chicken?
Mala Chicken (Chongqing Lazji, 辣子鸡) features de-boned chicken thigh marinated in sweet and spicy marinade featuring Custom Culinary® Korean-Style Sweet Heat Sauce. The chicken is then fried at a high heat and tossed with a chili bean paste, dried chilis, and a handful of numbing Sichuan peppercorns.
What is malai chicken made of?
Malai Chicken translates to cream chicken and is often seen on the North-Indian restaurant menus. It is basically a dish where chicken is simmered with milk, onion nut paste and spices. Lastly finished with some cream.
What is the flavor of Mala Chicken?
Spicy Chicken (Mala) is a Chinese dish originating from Sichuan with deep savoury taste and provides a tingling, numbing sensation. Simply add chicken and your favourite ingredients, you can make a rich and delicious chicken pot easily at your place.
What is mala sauce made of?
Mala sauce is a flavorful and numbing spicy sauce originating from Sichuan, China, known for its distinctive “ma la” (麻辣) sensation. It’s typically made from a base of chili peppers, Sichuan peppercorns, oil, and a blend of spices.
Is Mala Chicken Spicy?
Mala chicken is a Chinese dish that features tender pieces of chicken cooked in a spicy and numbing mala sauce. This sauce is made from a combination of Sichuan peppercorns, dried chili peppers, garlic, ginger, and various spices, resulting in a bold and fiery flavor profile. Is mala chicken extremely spicy?
What is Mala chicken?
Mala chicken, also known as “mala douhua chicken” or “mala chicken hot pot,” is a popular Chinese dish that originated from Sichuan cuisine. It combines the unique flavors of mala, which translates to “numbing and spicy,” with tender chicken to create a dish that is not only delicious but also addictive.
What is Mala chicken made of?
Traditionally, mala chicken is made with bone-in chicken, such as chicken wings or chicken thighs. However, boneless chicken breast or chicken tenders can also be used for a leaner version of the dish. How is mala chicken prepared?
What does Mala chicken taste like?
The finished chicken should be evenly golden and crispy on the outside. Needless to say, the key flavour of this dish is “Mala (麻辣)”, namely hot and numbing. You will need quite a lot of dried chillies and Sichuan pepper to create this addictive taste. Classic mala chicken calls for 3 types of dried chilli produced in Sichuan province, China.
Does Mala chicken have peppercorns?
Mala chicken contains Sichuan peppercorns, which are known for their numbing and antibacterial properties. Additionally, the spices used in mala sauce, such as ginger and garlic, have been associated with various health benefits, including immune-boosting and digestion-improving properties. What are some popular variations of mala chicken?