Mala chicken is a fiery Sichuan dish that combines the numbing heat of Sichuan peppercorns with the spiciness of dried chillies. This recipe creates a boldly flavoured stir-fry with tender chicken pieces coated in a tongue-tingling sauce, perfect for those who enjoy intense, spicy flavours.
less than 30 mins
10 to 30 mins
Serves 2
Dairy-free, Egg-free, Nut-free, Pregnancy-friendly

From Saturday Kitchen
While chicken provides lean protein, the deep-frying method and use of oil contribute to a higher fat content. The dish is relatively low in added sugars and includes beneficial spices. However, the sodium content from soy sauce should be considered. Enjoy this flavourful dish in moderation as part of a balanced diet. This Mala chicken recipe gets a Nutri-Score of C.
Equipment
- Large Bowl … check on Amazon
- Deep Fat Fryer … find it here
- Wok … see the 4* range
- Kitchen Paper … view on Amazon
- Sharp Knife … check availability
- Cutting Board … top rated options
Ingredients
For the marinade
- cornflour 2 tsp
- soy sauce 2 tbsp
- rice wine vinegar 2 tbsp
- ground white pepper ½ tsp
For the chicken
- chicken thighs 4, boneless and skin removed, chopped into bitesize chunks
- oil for deep frying and frying
- dried chillies large handful, seeds removed, chopped and soaked in hot water for 20 minutes
- sichuan peppercorns 2 tbsp, left whole
- garlic cloves 6, sliced
- fresh root ginger 4cm/2in, cut into rounds
- spring onions 6, white parts and green parts separated and chopped
- caster sugar 1 tsp
- sesame seeds 1 tbsp
- salt pinch
Method
Marinate the Chicken
- In a large bowl, combine cornflour, soy sauce, rice wine vinegar, and white pepper to create the marinade.
- Add chicken chunks to the marinade, ensuring they’re well coated. Cover and refrigerate for 20 minutes. This step infuses the chicken with flavour and helps tenderise it.
Prepare and Cook the Chicken
- Preheat a deep fat fryer to 180C. If using a wok, fill it with enough oil for deep frying and heat to the same temperature.
- Carefully deep fry the marinated chicken for 1 minute. This quick fry seals in the juices and creates a crispy exterior.
- Remove the chicken using a slotted spoon and drain on kitchen paper to remove excess oil.
Create the Mala Sauce
- In a clean wok or large frying pan, heat 2 tablespoons of oil over medium-high heat.
- Add the soaked dried chillies and fry until they darken slightly. This process releases their flavour and aroma.
- Introduce Sichuan peppercorns, sliced garlic, ginger rounds, and the white parts of spring onions. Stir-fry for 1-2 minutes until fragrant. The combination of these ingredients forms the base of the mala flavour.
Combine and Finish
- Add the fried chicken to the wok along with caster sugar and sesame seeds. The sugar balances the heat, while sesame seeds add texture.
- Season with a pinch of salt and cook for an additional 1-2 minutes, ensuring the chicken is thoroughly coated in the spicy mixture and completely cooked through.
- Garnish with the green parts of spring onions before serving. This adds a fresh contrast to the intense flavours of the dish.
Suggested Wine Pairing
Majestic: Villa Maria Private Bin Marlborough Sauvignon Blanc
This crisp New Zealand Sauvignon Blanc offers zesty citrus notes that can cut through the spiciness of the Mala chicken, providing a refreshing contrast.
Tesco: Finest Premier Cru Chablis
A crisp, unoaked Chablis provides a mineral-driven profile with subtle citrus notes that can complement the intense flavours of the Mala chicken without being overwhelmed.
Sainsbury’s: Taste the Difference Alsace Gewürztraminer
This aromatic white wine features lychee and rose petal notes that can balance the spiciness of the Mala chicken, while its slight sweetness helps temper the heat.
What can you serve with this
- Steamed jasmine rice provides a neutral base that soaks up the spicy sauce.
- Stir-fried bok choy offers a fresh, green contrast to the rich, spicy chicken.
- Cucumber salad with rice vinegar dressing can provide a cool, refreshing element to balance the heat.
- Pickled radishes add a tangy crunch that complements the bold flavours of the dish.
- Chinese egg drop soup can serve as a mild, comforting side to offset the spiciness of the Mala chicken.
Nutri-score Health Check
This Mala chicken recipe has been assigned a Nutri-Score of C. Here’s a breakdown of the factors considered:
- Positive contributors: Lean protein from chicken, beneficial compounds in spices and herbs
- Negative contributors: Deep-frying method, added oils, sodium content from soy sauce
To make this dish slightly healthier:
- Consider pan-frying or air-frying the chicken instead of deep-frying
- Reduce the amount of oil used in cooking
- Serve with plenty of vegetables to balance the meal
Remember, this score has been automatically calculated from the ingredients in the recipe and is only a guide. The actual nutritional value can vary based on portion sizes and specific ingredients used.
Recipe FAQ
- Can I use chicken breast instead of thighs?
Yes, but chicken thighs tend to remain more tender and flavourful in this dish. - How can I adjust the spice level?
Reduce the amount of dried chillies and Sichuan peppercorns for a milder version. - Is it possible to make this dish without deep-frying?
Yes, you can pan-fry the chicken pieces until golden before adding them to the sauce. - What’s a good vegetarian alternative?
Firm tofu or tempeh can be used as a protein substitute in this recipe. - Can I prepare the marinade in advance?
Yes, you can prepare the marinade up to a day ahead and store it in the refrigerator. - What’s the purpose of soaking the dried chillies?
Soaking rehydrates the chillies, making them easier to cook and helping to release their flavour. - Can I use ground Sichuan peppercorns instead of whole ones?
Yes, but use less as ground peppercorns have a more concentrated flavour. - How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving. - Is this dish gluten-free?
Not as written. Use tamari instead of soy sauce and ensure your cornflour is gluten-free to make it suitable for gluten-free diets. - What’s a non-alcoholic drink pairing for this dish?
A cold chrysanthemum tea or a lime soda can provide a refreshing contrast to the spicy flavours.