📝 About This Recipe
Originating from the Geleshan district of Chongqing, this iconic dish is a masterclass in the Sichuan philosophy of 'Ma La'—the addictive combination of numbing heat and spicy fragrance. Small, succulent nuggets of chicken are deep-fried until golden and then buried in a vibrant mountain of toasted dried chilies and Sichuan peppercorns. It is a thrilling culinary treasure hunt where the goal is to find the crispy, aromatic morsels of chicken hidden amidst the spice.
🥗 Ingredients
The Chicken & Marinade
- 1.5 lbs Chicken thighs (boneless, skin-on preferred, cut into 3/4-inch cubes)
- 1 tablespoon Shaoxing wine
- 1 tablespoon Light soy sauce
- 1/2 teaspoon Salt
- 1/2 teaspoon White pepper powder
- 2 tablespoons Cornstarch (for a light, crispy coating)
The Aromatics & Spices
- 2 cups Dried red lantern chilies (or Er Jing Tiao chilies, snipped in half and deseeded)
- 2 tablespoons Sichuan peppercorns (high quality, red variety)
- 2 inch piece Ginger (sliced into thin coins)
- 6 cloves Garlic (thickly sliced)
- 4 stalks Scallions (white and green parts separated, cut into 1-inch lengths)
The Finish
- 1 teaspoon Toasted sesame oil
- 1 teaspoon Granulated sugar (to balance the heat)
- 1 tablespoon Toasted white sesame seeds (for garnish)
- 3 cups Neutral oil (for deep frying (peanut or vegetable oil))
👨🍳 Instructions
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1
In a large bowl, combine the cubed chicken with Shaoxing wine, light soy sauce, salt, and white pepper. Mix well and let marinate for at least 20 minutes.
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2
Prepare the dried chilies by cutting them in half with kitchen shears. Shake out most of the seeds (which carry bitter heat) and set the chili skins aside.
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3
Just before frying, toss the marinated chicken with the cornstarch until each piece is lightly and evenly coated. This ensures a thin, crisp exterior.
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4
Heat 3 cups of oil in a wok or deep pot to 350°F (175°C). Use a thermometer or check if a wooden chopstick bubbles vigorously when inserted.
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5
Carefully add the chicken in batches. Fry for 3-4 minutes until the chicken is cooked through and pale golden. Remove with a slotted spoon and drain on paper towels.
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6
Increase the oil temperature to 400°F (200°C). Return all the chicken to the wok for a second fry for about 1 minute. This 'double-fry' method is the secret to maximum crunch and a deep golden color.
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7
Drain the chicken again and pour out all but 3 tablespoons of the oil from the wok.
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8
Over low heat, add the Sichuan peppercorns to the oil. Stir-fry for 30 seconds until fragrant, being careful not to burn them.
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9
Add the sliced ginger, garlic, and the white parts of the scallions. Stir-fry for 1 minute until the aromatics are softened and smelling wonderful.
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10
Add the dried chilies to the wok. Continue to stir-fry over low-medium heat for 2-3 minutes until the chilies turn a slightly darker, shiny red and the air smells spicy. Do not let them turn black.
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11
Turn the heat to high and return the fried chicken to the wok. Toss everything together rapidly so the chicken absorbs the chili and peppercorn oils.
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12
Sprinkle in the sugar and add the green parts of the scallions. Toss for another 30 seconds.
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13
Drizzle with toasted sesame oil and give one final toss. Plate the dish, ensuring the chicken is buried under the beautiful mountain of chilies.
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14
Garnish with toasted sesame seeds and serve immediately while the chicken is at its crispiest.
💡 Chef's Tips
Use chicken thighs rather than breasts; the higher fat content keeps the small pieces juicy during the double-fry process. If you are sensitive to heat, keep the chilies whole, but if you want the authentic experience, snip them to release their oils. The 'double-fry' is non-negotiable for the signature texture; the first fry cooks the meat, the second creates the 'glass-like' crunch. Always stir-fry your dried chilies and peppercorns on low heat initially to extract flavor without scorching them into bitterness. Don't feel obligated to eat all the chilies! They are primarily there to flavor the oil and provide a stunning presentation.
🍽️ Serving Suggestions
Serve with a large bowl of fluffy steamed jasmine rice to soak up the spice. A side of smashed cucumber salad (Pai Huang Gua) provides a cool, vinegary contrast to the heat. Pair with a cold, crisp lager or a slightly sweet Riesling to cut through the Sichuan peppercorn numbness. A simple stir-fried green, like bok choy or water spinach with garlic, rounds out the meal perfectly. For a full Sichuan feast, serve alongside Mapo Tofu for a different variation of the 'Ma La' flavor profile.