Mala chicken (Chongqing Laziji, 辣子鸡)

Method8 steps · about 40 min

1. 1

   Step 1: Cut the raw skin-on boneless thigh into bite-size cubes. Mix with the six marinade ginger slices, one sectioned spring onion, 1 tsp light soy sauce, 1 tsp Shaoxing wine, ¼ tsp salt and the pinch of white pepper. Cover and marinate in the refrigerator for at least 20 minutes; it may remain refrigerated overnight. Keep raw-chicken utensils separate from the finishing ingredients.

   Marinate chicken: minimum 20 minutes · 20 minUses 400 g raw boneless chicken thigh, skin on · 6 slices ginger for marinating; discard before frying · 1 stalk spring onion, cut into sections for marinating; discard before frying · 1 tsp light soy sauce for the marinade · 1 tsp Shaoxing wine for the marinade · ¼ tsp salt · 1 pinch ground white pepper

2. 2

   Step 2: While the chicken marinates, halve the dried chillies (30 g) and shake out their seeds. Prepare the eight separate stir-fry ginger slices, peel and slice all four garlic cloves, and finely chop the finishing spring onion (1 stalk). Keep these ingredients separately ready before heating the oil.

   Uses 30 g dried chillies, halved and deseeded in step 2 · 8 slices ginger for the stir-fry · 4 cloves garlic (sliced) · 1 stalk spring onion, finely chopped for finishing

3. 3

   Step 3: Remove and discard the marinade ginger and spring onion. Heat the 500 ml oil to 160°C / 320°F, then gently add the marinated chicken. Fry for about 3 minutes until the edges begin to turn light brown, adjusting to the size of the pieces. Start the timer when the chicken enters the hot oil.

   First fry: watch for lightly browned edges · 3 minUses All the marinated chicken, with marinade ginger and spring onion removed and discarded · 500 ml neutral cooking oil for deep frying; retain about 1 tbsp for the final stir-fry

4. 4

   Step 4: Lift the chicken out of the oil and let the oil reach 180°C / 356°F. Return the chicken and fry for no more than about 1 minute, until golden and crisp outside, then lift it out again. Start the timer only after returning the chicken to the hotter oil.

   Second fry: lift golden crisp chicken · 1 minUses The first-fried chicken and frying oil

5. 5

   Step 5: Carefully transfer the excess frying oil to a heatproof container, leaving about 1 tbsp in the wok. Keep the fried chicken aside. Over medium-low heat, fry the eight prepared ginger slices, sliced garlic and whole Sichuan peppercorns (1 teaspoon) for 1 minute, without browning the garlic excessively.

   Perfume ginger, garlic and Sichuan pepper · 1 minUses About 1 tbsp of the used frying oil, with the chicken held aside · All eight prepared stir-fry ginger slices · All four sliced garlic cloves · 1 teaspoon whole Sichuan peppercorn (see note 3)

6. 6

   Step 6: Add the prepared dried chillies to the aromatic oil. Keep the heat medium-low and fry just until fragrant, stirring and watching closely so the chillies do not burn.

   Uses All the aromatic wok mixture · All the halved, deseeded chillies

7. 7

   Step 7: Add all the twice-fried chicken, the separate finishing 1 tsp light soy sauce, pinch of sugar and 1 tsp Shaoxing wine to the fragrant chilli mixture. Stir-fry over the same medium-low heat for about 2 minutes. Check that the chicken is fully cooked to 74°C / 165°F throughout; continue as needed to reach that endpoint.

   Finish the chicken stir-fry · 2 minUses The complete fragrant chilli and aromatic wok mixture · All the twice-fried chicken, without the excess oil · 1 tsp light soy sauce for finishing · 1 pinch sugar · 1 tsp Shaoxing wine for finishing

8. 8

   Step 8: Add all the toasted sesame seeds (1 teaspoon) and the prepared chopped finishing spring onion. Give the cooked chicken and aromatics a quick final stir, divide between two servings and serve hot.

   Uses The complete fully cooked stir-fry · 1 teaspoon toasted sesame seeds · All the chopped finishing spring onion