SICHUAN MALA MOUTH WATERING CHICKEN 四川麻辣口水雞

Sichuan Mala Mouth Water Chicken 四川麻辣口水雞 is a classic dish with tons of aromatics. Making this vibrant Sichuan dish is easy at home, just like in Chinese restaurants, only better!
This addictive spicy poached chicken is addictive, juicy, and sweet with a deeply savoury taste!

Jump to:

• Difference Between Chinese Spicy Chicken Recipes
• Chongqing Chicken (Làzǐ jī, 辣子雞)
• Szechuan Mala Chicken (Kǒushuǐ jī, 口水雞)
• Kung Pao Chicken (Gōngbǎo jī dīng, 宮保雞丁)
• Mala Szechuan Chicken Ingredients
• Mala Chili Oil Soy Sauce Ingredients
• Which Cut of Chicken Should You Use?
• How To Prepare The Mala Chicken Recipe
• How To Make Mala Chili Oil Soy Sauce
• Assembly The Addictive Sichuan Mala Chicken
• SICHUAN MALA MOUTH WATERING CHICKEN 四川麻辣口水雞

Difference Between Chinese Spicy Chicken Recipes

There are many variations in spicy-savoury and spicy-sweet flavours when it comes to the spicy chicken. Some are known for their "dry heat" characteristics, while others are famous for their tongue-numbing ability mala flavor. The heat level and "numb feeling" depend on how much Sichuan peppercorns are used. 

What is the difference between Szechuan Mala Chicken and Chongqing Chicken? 

The English translated name of spicy chicken in Chinese cuisine has been translated loosely. The names are used interchangeably and sometimes confusing. 

Geographically speaking, Sichuan province is about 4 hour drive North West of Chongqing in Central China.  

Chongqing Chicken (Làzǐ jī, 辣子雞)

The dish La-Zi-Ji is usually made with chicken on the bone and chopped into small chicken pieces. The marinated savoury chicken cubes are then cooked in a dry wok, deep-fried, and tossed in a copious amount of dried red chilli peppers (èr jīngtiáo, 二荊條) and Sichuan peppercorns. This Chongqing mala chicken crispy chicken dish is stir-fried and dry. It resembles a giant plate of chili peppers with small pieces of chicken! If you were in the kitchen, you would probably smell the wisps of smoke start to fill the air! 

Szechuan Mala Chicken (Kǒushuǐ jī, 口水雞)

The lovely description of the dish saying Kou Shui Ji literally translates to "Saliva chicken." This mouthwatering Sichuan Mala chicken is traditionally poached or steamed cooked. The spicy mala chicken is marinated, and then the chicken is cooled in an ice bath. The cold water tightens the chicken skin and locks in the juicy, tender texture of the chicken protein. Fragrant Mala Peppercorn Oil is then poured over the surface of the chicken for an aromatic finish.

Kung Pao Chicken (Gōngbǎo jī dīng, 宮保雞丁)

Kung Pao Chicken is another spicy flavour chicken stir fry in Sichuan cuisine. This spicy chicken recipe is filled with saucy sweet and savory chicken cubes. It also has a nutty profile. 

Mala Szechuan Chicken Ingredients

• Whole chicken or boneless chicken thigh with skin on
• kosher salt
• Scallion Green Onon
• Ginger

Mala Chili Oil Soy Sauce Ingredients

• Steamed fish soy sauce
• Sea salt
• Brown sugar
• Garlic 
• Red chili oil
• Fragrant Peppercorn Oil 萬用香料油秘方
• Chinese black vinegar

Click HERE for recipe and special instructions to make Sichuan Hua Jiao Oil Recipe.

Which Cut of Chicken Should You Use?

When choosing what chicken to use, some traditional Chinese recipes use whole chickens - chop them up into large chicken pieces once cooked and serve them bone-in and skin-on.

If you do not want to prepare a whole chicken, you can opt for bone-in, skin-on thighs.

Also, if you don't mind the extra fat in the chicken skin, you can use boneless thighs with chicken skin.

I prefer using boneless chicken with skin instead because they are the juiciest to make this traditional authentic Sichuan chicken mala recipe. I like the juicy meat of chicken thighs more.

Chicken thighs could be more convenient if you are in a hurry or just cooking for a small family. Remove the bones once the chicken is cooked and then slice thinly into pieces.

Western grocery stores do not always carry boneless chicken thighs with skin on. You can always ask your local Chinese chicken shop owners for a specific cut.

You can always use chicken wings, too, if you desire. Choose your favourite cut of chicken to make this homemade mala chicken.

Whole chickens are extraordinary when you want to make extra for leftovers. The flavours are robust and develop better overnight.

How To Prepare The Mala Chicken Recipe

Clean the chicken and remove the inners. Pat dry and rub some salt all over the chicken inside and out. Let air dry for 5 to 10 minutes.

Some people like to cook the chicken by submerging the chicken in boiling hot water for 20 minutes with green scallions and ginger, like cooking a Hainanese Chicken.

I prefer to steam in my steam convection oven for 30 minutes. 

Place some ginger and green onions inside the chicken cavity and on the bottom of the chicken. 

Remove the chicken from the oven after it is steam cooked. Rest and let the chicken cool completely. Slice the chicken and place it on your serving plate.

After removing the poached marinated chicken, pour our liquid from the chicken fat and chicken essence into a small bowl or a small mason jar with a lid. Store the chicken essence in the refrigerator for later.

After being chilled, the chicken fat will separate from the chicken essence. Remove and discard the chicken fat. You can add a tablespoon of chicken essence to your daily cooking to enhance the flavour!

How To Make Mala Chili Oil Soy Sauce

I love the lingering mala spiciness and the numbing effect from my unique homemade Fragrant Peppercorn Oil 萬用香料油秘方: the fragrant aromatics and red chilli oil pair wonderfully with the chilled, tender, juicy chicken.

While the chicken is cooking, you can prepare the sauce.

One of the key ingredients in this dish is the homemade Fragrant Peppercorn Oil 萬用香料油秘方. The spice mix ingredients are aromatic in an authentic Sichuan way.

Add red chilli oil, finely chopped garlic, steamed fish soy sauce, black vinegar and sugar to the Fragrant Peppercorn oil in a small mixing bowl. The deep savory taste is a beautiful combination that enhances the lingering mala spiciness of genuine Sichuan food.

I like using sweet soy sauce like soy sauce for steamed fish.

Depending on your preference's spicy, you can also add dried chillies or more red chilli oil. However, I do not suggest making the popular dish too spicy because it will overpower the chicken's delicious natural flavours. You want this Sichuan Mala Mouth Water Chicken to be enjoyable!

Assembly The Addictive Sichuan Mala Chicken

Arrange the sliced chicken in a single layer on a serving plate.

Pour the Mala Chili Oil Soy Sauce over the sliced chicken. 

Refrigerate the spicy dish for at least 20 minutes until you are ready to serve it. The flavours develop better over time.

Garnish with green onions and cilantro when you are ready to serve and enjoy! 

口水雞是一道我蠻喜歡的四川傳統名菜！它集麻辣鮮香嫩爽於一身！

加上永達農場加美雞真的很有「雞」的味道⋯⋯

萬用香料油秘方！燒菜必須加一茶匙!

Did you make this Easy Authentic Sichuan Mala Chicken Recipe? I'd love to see how you went with my recipes! Leave a comment below or tag me on Instagram @INSTANOMSS #INSTANOMSS

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