Sichuan "Mala" Chicken Thighs by Mary Koh

Method:

1) chop chicken into small chunks.

2) marinate for 4 hrs with salt, black & white pepper, one tablespoon each of plain flour, corn starch and rice flour. You can make do with corn flour if you want. I added all 3 flours for that extra crispiness.

3) rinse dry chilli (approx 20-30 pieces) & cut into 5cm length. If you do not want it too spicy, cut into 1 inch. 

4) deep fry chicken, set aside.

5) drain oil, use paper towel to wipe away residue if any, scoop back 3 table spoon of oil.

6) throw in 1 handful of sichuan pepper, 6 chilli padi followed by 2 big sliced onion & 1 big clove of sliced garlic. Once brown, throw in dry chilli & stir fry until tears start coming out from your eyes, continue frying. Once you start sneezing; it should be done (Alternatively, once dry chilli looked brown and wrinkled)

7) throw in the fried chicken, pan fried until all chicken has been evenly coated, once you see 1-2 chicken a bit burned, its done!

8) Scoop rice & EAT! Lol! You can on the stove to warm up if u want.

Note : You need to use a lot of dry chilli coz you are supposed to dig the chicken buried in the dry chilli!