Chongqing Mala Chicken is a Chinese dish prepared by deep frying chicken pieces then stir frying it with tons of dried red chillies together with numbing Sichuan peppercorns.
- 500 g boneless skin on chicken thighs, cubed
- 1 cup dried sliced red chillies
- 1 1/2 tbsp Sichuan peppercorns
- 2 stalks spring onions, sliced, white and green section separated
- 2 tbsp grated ginger
- 4 cloves garlic, minced
- 1 tsp sugar
- 1 tbsp toasted sesame seeds
- oil, for deep frying
- In a large bowl combine all marinade ingredients, mix well. Add chicken then distribute marinade evenly, let it marinate for 30 minutes.
- Try to remove seeds from dried chillies as much as possible then soak dried chillies in hot water for 30 minutes. After 30 minutes, fully drain chillies then set it aside.
- Prepare a large wok, heat oil for deep frying then once it reached 180C deep fry chicken pieces in batches until golden brown. Remove from the wok, fully drain of excess oil then set aside.
- Remove all but 1 tbsp of oil into the wok, bring heat to low. Add the chillies then stir fry chillies for 2 minutes or until chillies turn dark red.
- Add Sichuan peppercorns then continue to stir fry for a minute.
- Add 1 tbsp of oil into the wok, bring heat to medium then add in the garlic, ginger and white parts of spring onions. Stir fry for 30 seconds.
- Add the chicken cubes, toasted sesame seeds, sugar, salt and green sections of spring onions. Stir fry in medium heat for 2 minutes, mix well then serve immediately.