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Jimbo Mala Fried Chicken
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Jimbo Mala Fried Chicken
A delectable and spicy Sichuan-inspired fried chicken dish, marinated in a mixture of soy sauce, Shaoxing wine, and Sichuan peppercorns, then deep-fried to a crispy perfection and tossed in a numbing and aromatic mala sauce, made with a blend of chili peppers, garlic, ginger, and fermented soybeans, resulting in a truly addictive and mouth-tingling culinary experience.
Time Cook
30
Level
Intermediate
Calories
540
Allergens
Gluten, Soy, Peanuts, Sesame
Ingredients
2 lbs pounds
Chicken Thighs
1200 Calories
1/4 cup cup
Soy Sauce
50 Calories
2 tbsp tbsp
Shaoxing Wine
100 Calories
2 tsp tsp
Sichuan Peppercorns
10 Calories
4-6 pieces
Chili Peppers
20 Calories
3 cloves cloves
Garlic
15 Calories
2 inches inches
Ginger
10 Calories
2 tbsp tbsp
Fermented Soybeans
100 Calories
1/2 cup cup
Peanut Oil
1000 Calories
1/4 cup cup
Toasted Peanuts
100 Calories
1/4 cup cup
Scallions
20 Calories
1 tsp tsp
Toasted Sichuan Peppercorns
5 Calories
1 cup cup
Pickled Cucumbers and Carrots
50 Calories
Step-by-Step Instructions
1
In a large bowl, whisk together soy sauce, Shaoxing wine, and Sichuan peppercorns, then add the chicken thighs and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2
In a blender or food processor, blend the chili peppers, garlic, ginger, and fermented soybeans into a smooth paste, then heat the peanut oil in a wok or large skillet over medium-high heat, and stir-fry the paste until fragrant and slightly darkened, about 2-3 minutes.
3
Add the marinated chicken thighs to the wok or skillet, and stir-fry until they are cooked through and slightly browned, about 5-7 minutes, then remove the chicken from the wok and set aside on a plate.
4
In the same wok or skillet, add the toasted peanuts, scallions, and toasted Sichuan peppercorns, and stir-fry for 1-2 minutes, until fragrant and slightly toasted, then add the cooked chicken back into the wok and toss to coat with the mala sauce.
5
To serve, place a portion of steamed jasmine rice on a plate or wooden chopping board, then top with the Jimbo Mala Fried Chicken, garnished with toasted peanuts, scallions, and a sprinkle of toasted Sichuan peppercorns, and accompanied by a side of pickled cucumbers and carrots.
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Where cooking meets life and technology.
© 2025 Cooklaif