Korean Style Mala Fried Chicken

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!

Prep Time30

Cook Time30

Total Time1

Course: Main

Cuisine: Korean Fusion

Keyword: korean mala chicken, korean style mala chicken, mala fried chicken

Servings: 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

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