Mala Chicken Recipe

Marinate chicken

In a bowl combine the chicken pieces with 1 tablespoon light soy sauce, 1 tablespoon shaoxing wine, and 1 tablespoon cornstarch. Toss until evenly coated and let rest 10–15 minutes while you prepare other ingredients. The cornstarch will give a slight velvety texture when cooked.

Mix sauce

In a small bowl whisk together 3 tablespoons chicken stock (or water), 1 tablespoon doubanjiang, 1/2 tablespoon tianmianjiang or hoisin (if using), 1 teaspoon toasted crushed sichuan peppercorns, 1/2 teaspoon chili flakes (optional), and 1 teaspoon light brown sugar. Set aside. Taste a small dab of the sauce (careful—salt and spice) and adjust balance: a bit more sugar for sweetness or more stock to thin.

Prepare dried chilies: tear or cut the dried red chilies in half lengthwise (removing seeds is optional) to release more aroma during frying.

Toast peppercorns (if not already toasted)

If your sichuan peppercorns are not toasted, heat a small dry skillet over medium heat and toast the peppercorns for 1–2 minutes until fragrant. Lightly crush with a mortar and pestle or the flat side of a knife.

Heat oil & infuse

Heat a wok or large skillet over medium-high heat until hot. Add 3 tablespoons neutral oil. When shimmering, add the torn dried red chilies and stir constantly for 30–45 seconds until they darken slightly and become fragrant (be careful not to burn). Add the sliced garlic and julienned ginger and stir-fry for another 30 seconds until aromatic, keeping the aromatics moving so they don’t burn.

Cook chicken

Increase heat to high. Push aromatics to the side and add the marinated chicken pieces in a single layer. Let sear without moving for 30–45 seconds to get color, then stir-fry for 3–4 minutes until the chicken is cooked through and lightly browned outside. If the pan becomes dry, add a splash of the reserved chicken stock (from the sauce) to deglaze and keep the chicken tender.

Add vegetables

Add the white parts of the scallions and the red bell pepper pieces to the pan. Stir-fry 1–2 minutes until the vegetables are just tender-crisp.

Combine sauce

Push everything to the center and pour the prepared mala sauce over the chicken and vegetables. Stir quickly to coat and simmer for 1–2 minutes until the sauce thickens slightly and glazes the chicken. Taste and adjust seasoning with a pinch of salt or another 1/2 teaspoon soy sauce if needed.

Finish

Turn off the heat and drizzle 1/2 teaspoon sesame oil over the dish. Toss in the green parts of the scallions and stir to combine for 10 seconds so the greens soften but stay bright.

Serve

Transfer the Mala Chicken to a serving plate, sprinkle with toasted sesame seeds and chopped cilantro or extra scallion greens, and serve immediately with steamed rice or noodles.