StepsĬut the dried chili peppers and then soak the peppers in water for 15 minutes. Light soy sauce - for marinating the chickenĬornstarch- not for coating, only for tenderizing the chicken. Sesame seeds - enhance the flavor by providing extra aroma. White pepper powder - for marinating the chicken
Sugar and salt - the foundation of a savory dish. Garlic, ginger, and scallion - this three are always popular in Sichuan dishes. Sichuan peppercorns - whole Sichuan peppercorns are used to create this lovely "ma" numbing feeling for your tongue. Just make sure this type is aromatic enough. But you need to cook the meat by batches.ĭried chili peppers - you can use your familiar type. IngredientsĬhicken thighs - you can also use a whole chicken, and cut it into small bites.Ĭooking 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 as a good blogger, I am trying to introduce the authentic version and this is the real version. 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. You can reduce the hot peppers and use only 15 to 20 dried peppers. Absolutely yes! I am reproducing the authentic Chongqing-style mala chicken, so a large number of peppers are needed. You may wonder whether you can reduce the number of chili peppers when seeing this dish from the picture. Soak the peppers with water and then fry them over a slow fire for a short time can greatly reduce the natural spiciness, improve the aroma, and of course avoid burning them in the following steps.Remove the seeds after cutting the dried peppers apart Cut only part of the dried peppers into sections and keep the remaining as whole ones.Some tips for controlling the spicy taste And then use scissors to cut the left meat on the bone. Hold the thigh with one hand and then push all the meat down.Then cut all the other connections on the bottom of the chicken thigh.Prepare a kitchen scissor, find the loose side of the chicken thigh, and cut it apart.
#Spicy szechuan chicken recipe how to
How to remove the bones of a chicken thigh: But it is also quite caring to remove the bones for your guest. So it is ok to cut the thighs into small bites directly. In China, we usually cut the whole chicken into small chunks and cook it with bones. We usually use chicken thighs for this dish because of the higher muscle content. This is a very popular Sichuan-style cooking method and there are a group of dishes that share the same theory including dry-fried beef shreds and dry-fried green beans with minced pork. Higher oil temperature helps to remove the extra water content inside the chicken, which further allows the mala flavor to permeate better. Dry-frying is a unique cooking method from Sichuan cuisine. In general, this dish is a dry fried dish. It gets another lovely name in my family called “mangrove forest”. For homemade mala chicken, I adjust the number of chili peppers so that we do not need to work so hard to find the meat. There is a lovely description of the dish saying that you need to find chicken among chili peppers, which shows people’s love toward those savory chicken cubes and also how many chili peppers will be used in this dish. Although this one is less famous outside of Sichuan, it is considered even better than Kung Pao chicken by many Szechuan people. Some restaurants may call it Chongqing Chicken since it is thought to be quite popular in the Geleshan (歌乐山) area in the city of Chongqing. In Chinese, we call the dish Laziji, which mainly means dried chili pepper chicken. Some tips for controlling the spicy tasteĬhongqing Mala Chicken usually refers to Chongqing chicken with chili peppers and a spicy taste) and Sichuan peppercorns (numb feeling ).One of the best choices for a beer party.
#Spicy szechuan chicken recipe full
It is acceptable hot and full of strong aroma bought by the peppers and aromatics. It has a very distinctive local name - Laziji, meaning hot pepper chicken. Learn how to make crispy, hot, and numbing Chongqing-style dry-fried mala chicken with dried chili peppers and Sichuan peppercorn.
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