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
- Kosher 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. Fans of the numbing sensation of Sichuan peppercorns must also try this Mapo Tofu Recipe and Chinese Mala Bean Curd Noodles Cold Salad 麻辣涼拌豆腐絲.
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
PrintSICHUAN 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!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 1 chicken 1x
- Category: main dishes, entree
- Method: Steam
- Cuisine: Chinese
Ingredients
- 1 whole chicken
- 3 tbsp salt
- 1 bunch green scallion, julienne
- 4 slices ginger, julienne
Mala Chili Oil Soy Sauce
- 2 tbsp steamed fish soy sauce
- 1 tsp salt
- 1 tsp sugar
- 5 cloves garlic, minced
- 3-4 tablespoon red chili oil
- 1-2 tablespoon of Fragrant Peppercorn Oil 萬用香料油秘方
- ½ tbsp Chinese black vinegar
Instructions
- Wash and clean the whole chicken.
- Pat dry or air dry.
- Rub salt all over the chicken.
- Stuff the chicken with green scallions and ginger.
- Set steam convection oven at 400F and steam the chicken for 30 minutes.
- 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.
While the chicken is cooking, you can prepare the sauce.
- In a sauce bowl, add Fragrant Peppercorn Oil, red chili oil, finely chopped garlic, steamed fish soy sauce, black vinegar and sugar. Mix well.
- Pour the Mala Chili Oil Soy Sauce over the sliced chicken as much as you want.
- Let the chicken chill and marinate in the refrigerator at least 20 minutes until you are ready to serve it. The flavours develop better over time.
- Serve and enjoy!
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- Depending on how spicy your preference is, you can also add bird’s eye chili or more red chili oil. However, I do not suggest making the Sichuan Mala Mouth Water Chicken too spicy because it will overpower the chicken’s delicious natural flavours.
- After the chicken is cooked, opt to remove the neck and head and bottom.
Nutrition
- Serving Size: 1 whoe Chicken
- Calories: 217
- Sugar: 4.4 g
- Sodium: 4076.9 mg
- Fat: 4.5 g
- Carbohydrates: 6.7 g
- Protein: 35.2 g
- Cholesterol: 112.7 mg
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Megs says
So easy and so tasty. We had ours with noodles and it was demolished quickly.
Nancy says
What a wonderful noodle dish you've made by adding this mala poached chicken!
Mary says
I always keep red and green Sichuan peppercorns in the freezer. I made your fragrant oil, minus the fennel, but it was still outstanding. I love to drizzle it on my Chicken Cup-O-Noodles. 🙂 This chicken dish is even more delicious. Love your recipes and awesome instructions,
Nancy says
Oh that's a great tip to keep some in the freezer! They don't really go bad if dried either. I bet that cup noodle was delicious Mary!
Helen at the Lazy Gastronome says
Oh my gosh!! This chicken is amazing. The flavors burst in your mouth. You’ll want at least two servings!!
Nancy says
Wasn't it super juicy and that spicy kick really lingers in your mouth too! 🙂
Lucy says
This is such a unique chicken dish. The chicken is tender and moist with a delicious flavour.
Nancy says
thanks Lucy! i'm happy to hear that you are a fan of this classic dish!
Lindsay says
LOVE this, one of my favorite dinners we've tried recently!
Nancy says
Thanks Lindsay - did you enjoy the chicken alone or with rice / noodles?
Alexandra says
The chili oil sauce makes this dish - it really is absolutely mouth watering!
Asha says
Such great flavour and and easy meal to prepare! Would make again.
Nancy says
Awesome to hear!
Colleen says
This chicken is indeed mouth-watering! So flavor packed and juicy. Thanks for the recipe and all the great info!
Bernice says
Thank you for this really great primer on spicy Chinese chicken dishes. I can't wait to explore all these amazing flavours. I have sichuan peppers in my pantry but I am always nervous to use them. I feel like this post will help give me confidence to cook with them.
Chloe says
Oh lush - I've boiled chickens with aromatics before but never steamed a whole one so I'll be giving this method ago. And the sauce sounds magnificent too!
Gina Abernathy says
I love to cook whole chickens because there is so much flavor. Amazing dish!
Rosanna Stevens says
Really informative post, and delicious recipe! Thank you so much
Natalie says
Its spicy, juicy, delicious, and simple to make. Your recipes always amaze me, thanks!
Jane says
love making sichuan mala at home with lots of garlic, so tasty and I eat lots of rice, lol.... glad I learned to make the sauce from your recipe.
Terri says
I love spicy chicken so this recipe is perfect for me! And thanks for explaining the differences between different Chinese spicy chickens!.
Mallory says
So delicious! Great recipe!
Lisa says
My mouth IS watering! I love spicy chicken dishes, I'll definitely be trying this one.
Asha says
Such a wonderful blend of flavours and juicy chicken. And the leftovers for the next day taste even better!
Debra says
Mouth watering for sure....served it over cauli-rice. YUM.
Sara says
Love the flavor combinations and the ability to make it hotter or not.
Oscar says
This chicken recipe looks so good. Going to make it this weekend.
Tyanne says
Chili oil and garlic are my favorite together!
Amy Liu Dong says
This one sounds really delicious, and I am happy that I have a new recipe to make for my family. Yum!
Emily says
This recipe is fabulous!
Jeannie says
Mala is one of y fave chinese dish love how you can adjust the spiciness and it's a great combo with rice. Thanks for this
Alexandra says
Yum - this chicken is so delicious.
Amanda Scarlati says
So delicious! My new fav!
Andrea White says
so simple and delicious!
amyg says
I made this tonight and the chicken came out so tender and moist like nothing I have ever had before.. This is the perfect recipe if you are looking for a flavorful, tender chicken. Thanks for sharing!
Nancy says
Yay!! I'm so happy to hear that it turned out so well! Great job Amy!
Vanessa says
So much flavour in this chicken dish! I have never heard of a steam convection oven before - super cool!
Nancy says
Yes Cuisinart steam convection oven is amazing! they have it at Costco and of course Amazon 🙂
Bernice says
oh wow, this chicken sounds amazing! All those flavours and spices make this so appealing. What do you serve it with?
Nancy says
oh you can enjoy it alone! with Rice! Noodles, anything!!