This time, let's cook a deliciously numbing Sichuan chicken mala fry.
Ingredients
- 4 chicken legs
- Oil
- Dried chili peppers, 1.5 Cup
- Sichuan Chinese mala spice mix, 1.5 tablespoons
- Ginger, one small piece
- Garlic, 2 cloves
- Spring onion, 2 stalks
- Sugar, 1 teaspoon
- Sesame seeds, 1 tablespoon
- Salt, a pinch
Marinating Sauce
- Soy sauce, 1 tablespoon
- Rice wine, 1 tablespoon
- White pepper, 1.5 teaspoons
- Corn starch, 2 teaspoons
- Salt, a pinch
Method
Cut the dried chili peppers and remove the seeds. Soak them in water for about 15 minutes. This is done so that the chilies don't burn too quickly when being stir-fried.
Remove the bones from the 4 chicken legs. Cut into small pieces. Put them in a large bowl and mix with the marinating sauce prepared earlier. Mix well and let it marinate for about 10 minutes.
Pour oil into a wok and deep-fry. Once the oil is boiling hot, add the chicken pieces and fry. Fry until golden brown. When one side is cooked, flip and fry the other side. Remove the chicken and set aside.
Add about 1.5 tablespoons of oil into the wok. When the oil is hot, add the dried chilies and heat them for 1 to 2 minutes, frying over low heat. Add the Sichuan mala spice mix and fry for about 1 minute.
Then, push everything to one side of the wok for a moment, add about 1.5 teaspoons of oil, then add the ginger, spring onion, and garlic, and fry until fragrant.
Add the chicken back in, then add the toasted sesame seeds and sugar, stir-fry, and top with spring onion.
And there you have it, a delicious Sichuan chicken mala fry!
Photo Credit: Chinasichaunfood
