Spicy & Numbing Mala Kung Pao Chicken
A Festive Recipe for Home: Spicy & Numbing Mala Kung Pao Chicken for Your Year-End Celebrations
Mala Kung Pao Chicken is the perfect partner for a cold beer! Experience the addictive mala tingle, tender chicken, and crisp vegetables in this flavorful dish. Wrap up your year with this smoky, spicy, and sweet recipe that’s sure to impress.
Ingredients- 400g boneless, skinless chicken thighs, cut into bite-sized pieces
- 30g peanuts, coarsely chopped
- 40g bell peppers (use a mix of red and green for color)
- 25g potato starch (for marinating chicken)
- Pinch of salt
- Pinch of black pepper
- Vegetable oil, for frying
- Sesame oil, for finishing
- 10 dried bird’s eye chilies (for heat)
- 20g celery, diced
- 20g minced garlic
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Wash the celery and bell peppers thoroughly, then dice them into small cubes, slightly smaller than bite-sized. Using a variety of colorful peppers will make your dish visually appealing.
Step 2
Coarsely chop the peanuts using a knife or food processor. Heat a dry skillet over low heat and toast the chopped peanuts until fragrant and lightly golden. Be careful not to burn them; this step enhances their nutty flavor.
Step 3
Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. In a bowl, combine the chicken with salt, black pepper, minced garlic, and potato starch. Gently mix with your hands, ensuring each piece of chicken is evenly coated with the starch. This coating will help create a tender and slightly crispy texture after frying.
Step 4
Now, it’s time to fry the chicken. Heat a generous amount of vegetable oil in a wok or deep pan to about 170°C (340°F). Carefully add the marinated chicken pieces to the hot oil and fry for about 5 minutes, or until golden brown and cooked through. Remove the fried chicken with a slotted spoon and drain on paper towels. Frying it this way ensures the chicken remains juicy inside and develops a delightful crispiness.
Step 5
In a clean wok or large skillet, heat a little vegetable oil over medium-low heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Increase the heat to high and add the diced bell peppers and celery. Stir-fry quickly for about 1-2 minutes until the vegetables are tender-crisp.
Step 6
Add the dried bird’s eye chilies to the wok and stir-fry briefly with the vegetables. Pour in your prepared mala sauce. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly and coats the vegetables. This is the flavor base of your Mala Kung Pao Chicken.
Step 7
Finally, add the pre-fried chicken pieces to the wok with the sauce. Toss everything together over high heat, ensuring the chicken is evenly coated with the flavorful mala sauce. Stir-frying over high heat helps the sauce cling to the chicken and prevents it from becoming soggy.
Step 8
Just before serving, drizzle with a little sesame oil for a glossy finish and toss in the toasted peanuts. Your delicious Spicy & Numbing Mala Kung Pao Chicken is ready! Enjoy it with steamed rice or a cold beverage.
