This Sichuan Chicken (La Zi Ji) is all about that crispy fried chicken tossed in a fiery, flavorful stir-fry with chili oil, Sichuan peppercorn oil, and dried red chilies. If you love a bit of heat and crave bold, spicy, and mouth-tingling mala flavors, this dish is guaranteed to satisfy!
Authentic Sichuan Chicken Recipe
Spicy Sichuan chicken, or mala chicken, is a dish that truly delivers if you enjoy bold, fiery flavors. My first experience with it was at a Sichuan restaurant in China, where every table featured a mountain of dried chilies atop a generous serving of chicken. The moment I took a bite, I was captivated by the ideal combination of heat, the numbing sensation of Sichuan peppercorns, and a medley of deep, aromatic flavors. A local friend shared that this spicy Sichuan chicken was first created about 14 years ago in a small restaurant near Chongqing, in the town of Ge Le Shan. It quickly gained popularity and has since become a beloved dish. Chef Wang, a talented friend and chef, taught me his version of the recipe, which I’ve adjusted slightly to cater to a wider audience while preserving the bold, delicious, and authentic flavors you will adore.
If you’re in the mood for something with a bold kick, this easy and authentic Sichuan chicken recipe is just what you need! It’s brimming with robust flavors, heat, and that signature numbing sensation from Sichuan peppercorns, ensuring a true mala experience. Once you try it, it will undoubtedly become your go-to dish for something spicy, exciting, and satisfying. Don’t forget to check out my tips and tricks below to perfect this dish every time!
Why You Should Try This Recipe
- Bold, fiery flavor. If you enjoy intense flavors, this Sichuan mala chicken is packed with everything you desire—heat from chili oil, a numbing kick from Sichuan peppercorns, and that addictive mala (spicy and numbing) flavor.
- Easy and authentic. No need to be a master chef! I break it down step-by-step so you can create an authentic Sichuan dish at home without any hassle, just like they do in Sichuan.
- Ready in just 20 minutes. This Sichuan mala chicken recipe is perfect for those busy weeknights when you crave something flavorful but don’t have much time. Serve it with steamed rice, and you’ve got a delicious, satisfying meal that everyone will love!
Ingredients You’ll Need
- Chicken – I used chicken breast, but thighs or legs work well too.
- Chinese rice wine – If you can’t find Shaoxing wine, dry sherry is a great substitute.
- Cornstarch
- Salt
- Oil – Use vegetable or canola oil.
- Chili oil
- Sichuan peppercorn oil
- Garlic
- Dried red chilies
- Chicken bouillon powder
- Sugar
- Scallions
For detailed ingredient information, please refer to the recipe card at the bottom of this post.
Shopping Guide: I recommend Knorr Selects Chicken Bouillon No MSG in a small tub. It’s so good that I use it in almost everything—no guilt!
How To Make Sichuan Chicken
First, toss the chicken in some Chinese rice wine, cornstarch, and a pinch of salt. Let it marinate for about 15 minutes while you prepare the rest. This step ensures the chicken is tender and has the perfect texture!
Next, heat about 2 to 3 inches of oil in your wok or stockpot to around 350°F (175°C). Once hot, gently drop the chicken in, and use a spatula to stir it immediately to prevent sticking. We want those pieces to be nice and crispy!
Fry the chicken until it turns a light golden brown, keeping a close eye on it. Once cooked, use a slotted spoon or strainer to remove it and let the excess oil drain onto a plate lined with paper towels. You can discard the oil or save it for another dish.
Now, heat the chili oil and Sichuan peppercorn oil in a wok or skillet over high heat. Once hot, add the garlic and give it a quick stir. Then, add the dried red chilies and stir-fry until the spicy aroma fills the air—trust me, it’s mouth-watering!
Finally, return the crispy chicken to the wok and sprinkle in the chicken bouillon powder, sugar, salt, and scallions. Stir everything together quickly to combine. Once well coated and aromatic, serve it up with some steamed rice. Enjoy your delicious meal!
Secrets To Perfect Sichuan Chicken Every Time
- Ensure your oil reaches 350°F (175°C) before frying the chicken. If it’s not hot enough, the chicken won’t achieve that desired crispy texture.
- After frying, place the chicken on paper towels to absorb excess oil. This simple step keeps the chicken crispy and prevents it from feeling greasy.
- Mala chicken should be loaded with dried red chilies for a serious kick. If you can’t handle too much heat, feel free to reduce the chilies. Conversely, if you want it spicier, add more!
- The chicken bouillon powder, sugar, and salt are essential for achieving the perfect balance of sweet and savory. I never skip these ingredients—they truly bring the dish together.
Frequently Asked Questions
You can find Sichuan peppercorns at most Asian grocery stores or online. Look for fresh, vibrant red or green ones—they should have a citrusy aroma and that signature numbing kick.
Can I air-fry the chicken instead of deep-frying?
Yes! Toss the chicken in a little oil and air-fry at 400°F (200°C) for about 10–12 minutes, shaking the basket halfway through. It won’t be exactly the same, but you’ll still achieve a crispy bite.
How do I prevent the dried chilies from burning?
Make sure your heat isn’t too high when stir-frying them. Cook just until they release their aroma—burnt chilies will impart a bitter taste to the dish.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use a skillet over medium heat to keep the chicken crispy.
How many calories per serving?
This recipe contains 353 calories per serving.
What To Serve With Sichuan Chicken
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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