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!
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.
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!
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.
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.
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.
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.
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.
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.
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.
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!
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!
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Korean Style Mala Fried Chicken
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
- 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.
Nutrition Info (per serving)
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.
