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Korean Style Mala Fried Chicken

Korean-style mala fried chicken (마라치킨) is a fusion dish that beautifully combines elements of Korean and Sichuan cuisine. I haven’t tasted authentic Sichuan mala chicken, but once I tried Korean fried chicken with mala sauce at a Korean restaurant, I was hooked!

That experience inspired me to start developing my own recipe right away. To sum up, it’s incredibly delicious and addictive. I hope you give it a try at home!

Pouring mala sauce over crispy fried chicken.

Experience the Thrill of Korean Style Mala Fried Chicken Fusion

Mala-themed food has been gaining popularity in Korea, driven by the spicy and numbing flavors of Sichuan cuisine that perfectly match Korean tastes. This trend has even reached Korean fried chicken!

Mala Korean Fried Chicken combines sweet, tangy crispiness with the bold, numbing spice of Sichuan-inspired Mala sauce, offering an exhilarating taste that showcases the best of both cuisines.

One of the best parts of making this dish at home is that you can customize the spice to your liking. Whether you prefer a mild tingle or a fiery kick, adjust the chili flakes and Sichuan peppercorns to find your perfect heat level. 

Deep-fried chicken on an oval tray with a bowl of sauce and a pair of chopsticks.

Why wait any longer? Jump into this homemade fusion with Korean Style Mala Fried Chicken—a sweet, tangy, spicy, and crispy sensation that promises a flavor explosion in every bite!

A pile of Korean-style mala chicken served on a plate.

Ingredients

Chicken Preparation

  • 600g / 21.2 ounce chicken thigh filet (boneless, skinless)
  • 1 Tbsp rice wine (mirin)
  • Cooking oil for deep frying (e.g. rice bran oil or canola oil)

Mala Sauce

  • 1/4 cup cooking oil (e.g. rice bran oil or canola oil)
  • 2 Tbsp Sichuan peppercorns
  • 2 Tbsp dried chili flakes
  • 1 Tbsp peanuts (If you’re allergic, you can substitute with your choice of nuts or simply omit them)
  • 1 Tbsp gochugaru (Korean chili flakes)
  • 3 Tbsp honey
  • 3 Tbsp brown sugar
  • 2 Tbsp ketchup
  • 1 Tbsp gochujang (Korean chili paste)
  • 1 Tbsp soy sauce, regular (Kikkoman)
  • 1 Tbsp minced garlic
  • 1/2 Tbsp sesame oil

Chicken Batter

  • 1/2 cup plain flour (all purpose)
  • 1/4 cup rice flour 
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 tsp ginger powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp ground black pepper
  • 1/4 cup cornstarch

* 1 Tbsp = 15 ml, 1 cup = 250 ml

** If you want to learn more about Korean ingredients, take a look at my essential Korean ingredients guide.

Holding Korean-style mala chicken with chopsticks.

How To Make Korean Style Mala Fried Chicken

1. Cut the chicken thigh fillets into bite-sized pieces and marinate them in rice wine. Set them aside while you prepare the other ingredients.

Collage of marinating chicken pieces with rice wine, mixed with a spoon.

2. In a saucepan, heat the cooking oil over medium heat. Add the Sichuan peppercorns and let them sizzle for about 3 minutes, stirring until their aromatic fragrance fills the air. Then, strain out the peppercorns, keeping the flavorful oil. This oil will add a wonderful fragrance and kick to your dish, as the peppercorns have done their job.

Cooking Sichuan peppercorns in oil and straining to remove them.

3. Return the oil to the same saucepan and add the peanuts, dried chili flakes, and Korean chili flakes. Cook over medium heat for 3-5 minutes, stirring often, to create a rich chili oil.

Stir-frying peanuts and chili flakes in chili oil.

4. Once the chili oil is ready, stir in the honey, brown sugar, ketchup, gochujang, soy sauce, minced garlic, and sesame oil. Mix everything well and cook for another 3-5 minutes over medium heat, stirring continuously. Set aside.

Making Korean-style mala sauce in a stainless steel saucepan.

5. In a medium-sized bowl, combine the plain flour, rice flour, baking soda, fine sea salt, ginger powder, garlic powder, onion powder, and ground black pepper. Mix everything well, then add the chicken pieces, ensuring they are fully coated. Coat the battered chicken pieces in cornstarch, taking care to do one piece at a time to ensure each is well coated.

Preparing mala fried chicken batter ingredients in a glass mixing bowl.

Mixing chopped chicken pieces with batter ingredients.

6. While starting step 5, heat a generous amount of oil in a deep saucepan or fryer until it reaches 175°C (347°F). Carefully add the coated chicken pieces to the hot oil, frying them until the meat is cooked, about 3 minutes, depending on their size. Be sure not to overcrowd the pan, and consider using a grease splatter screen to minimize oil splatter. 

Collage showing multiple stages of deep frying chicken in a large wok.
Remove the cooked chicken and place it on kitchen paper while you fry the remaining batches. After the first round of frying, use a skimmer to remove any debris from the oil. Reheat the oil to 175°C (347°F) and fry the chicken a second time until the batter is golden and crisp, which takes about 1 to 2 minutes.

7. Place the double-fried chicken in a large mixing bowl and pour the sauce over it, making sure each piece is evenly coated. Remember, the sauce can be spicy, so feel free to adjust the amount to your taste preferences. Transfer to a serving plate.

Alternatively, you can serve the chicken on a plate and drizzle the sauce over the top for a lighter coating. This dish pairs wonderfully with chicken mu (Korean pickled radish) or yellow pickled radish for a refreshing side. Enjoy!

A pile of Korean-style mala chicken on a plate with a bowl of mala sauce.

Other Korean Chicken Recipes You Might Like

Hungry for more Korean chicken delights? Discover a world of flavors with these mouth-watering recipes that’ll spice up your kitchen! 

Love Korean food? Explore our site for more authentic Korean recipes including how to create a perfect Korean BBQ at home or other easy Korean recipes. Also, never miss a new recipe by subscribing to our newsletter, and join us in celebrating Korean cuisine!

Pouring mala sauce over crispy fried chicken.

Korean Style Mala Fried Chicken

Try this delicious fusion of flavors with Korean Style Mala Fried Chicken! This irresistible dish combines the spicy kick of Mala seasoning with the crispy texture of classic Korean fried chicken. It's perfect for spice lovers and food enthusiasts looking for an exciting culinary adventure!
Print Pin Rate Save
Course: Main
Cuisine: Korean Fusion
Keyword: korean mala chicken, korean style mala chicken, mala fried chicken
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 2 to 3
Calories: 791kcal
Author: Sue Pressey

Ingredients

CHICKEN PREPARATION

  • 600 g chicken thigh filet , boneless and skinless, (21.2 ounce)
  • 1 Tbsp rice wine (mirin)
  • cooking oil for deep frying (e.g. rice bran oil or canola oil)

MALA SAUCE

  • 1/4 cup cooking oil (e.g. rice bran oil or canola oil)
  • 2 Tbsp Sichuan peppercorns
  • 2 Tbsp dried chili flakes
  • 1 Tbsp peanuts (If you’re allergic, you can substitute with your choice of nuts or simply omit them)
  • 1 Tbsp gochugaru (Korean chili flakes)
  • 3 Tbsp honey
  • 3 Tbsp brown sugar
  • 2 Tbsp ketchup
  • 1 Tbsp gochujang (Korean chili paste)
  • 1 Tbsp soy sauce , regular (Kikkoman)
  • 1 Tbsp minced garlic
  • 1/2 Tbsp sesame oil

CHICKEN BATTER

  • 1/2 cup plain flour (all purpose)
  • 1/4 cup rice flour
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 tsp ginger powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp ground black pepper
  • 1/4 cup cornstarch

Instructions

  • Cut the chicken thigh fillets into bite-sized pieces and marinate them in rice wine. Set them aside while you prepare the other ingredients.
  • In a saucepan, heat the cooking oil over medium heat. Add the Sichuan peppercorns and let them sizzle for about 3 minutes, stirring until their aromatic fragrance fills the air. Then, strain out the peppercorns, keeping the flavorful oil. This oil will add a wonderful fragrance and kick to your dish, as the peppercorns have done their job.
  • Return the oil to the same saucepan and add the peanuts, dried chili flakes, and Korean chili flakes. Cook over medium heat for 3-5 minutes, stirring often, to create a rich chili oil.
  • Once the chili oil is ready, stir in the honey, brown sugar, ketchup, gochujang, soy sauce, minced garlic, and sesame oil. Mix everything well and cook for another 3-5 minutes over medium heat, stirring continuously. Set aside.
  • In a medium-sized bowl, combine the plain flour, rice flour, baking soda, fine sea salt, ginger powder, garlic powder, onion powder, and ground black pepper.Mix everything well, then add the chicken pieces, ensuring they are fully coated. Coat the battered chicken pieces in cornstarch, taking care to do one piece at a time to ensure each is well coated.
  • While starting step 5, heat a generous amount of oil in a deep saucepan or fryer until it reaches 175°C (347°F). Carefully add the coated chicken pieces to the hot oil, frying them until the meat is cooked, about 3 minutes, depending on their size. Be sure not to overcrowd the pan, and consider using a grease splatter screen to minimize oil splatter. 
    Remove the cooked chicken and place it on kitchen paper while you fry the remaining batches. After the first round of frying, use a skimmer to remove any debris from the oil. Reheat the oil to 175°C (347°F) and fry the chicken a second time until the batter is golden and crisp, which takes about 1 to 2 minutes.
  • Place the double-fried chicken in a large mixing bowl and pour the sauce over it, making sure each piece is evenly coated. Remember, the sauce can be spicy, so feel free to adjust the amount to your taste preferences. Transfer to a serving plate.
    Alternatively, you can serve the chicken on a plate and drizzle the sauce over the top for a lighter coating. This dish pairs wonderfully with chicken mu (Korean pickled radish) or yellow pickled radish for a refreshing side. Enjoy!

Notes

Nutrition Info (per serving)

Calories: 791kcal | Carbohydrates: 81g | Protein: 45g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 190mg | Sodium: 1315mg | Potassium: 907mg | Fiber: 6g | Sugar: 32g | Vitamin A: 2520IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 5mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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Filed under: Chicken, My Recipes

Written by: Sue

Published on:

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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