Description
A stimulating Da Ji Pai that makes you sweat, generously dusted until bright red with a special super-spicy Mala powder (blend of Sichuan peppercorns and red chili).
Restaurants serving Spicy Mala Da Ji Pai
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chicken breast
- Sichuan peppercorns
- Red chili powder
- Garlic powder
- Doubanjiang
Instructions
- [Authentic Recipe]
- Flatten chicken breast and marinate in a base of soy sauce, garlic, and wine, adding a little chili oil and doubanjiang for a spicy foundation.
- Coat with sweet potato flour and deep-fry until crispy.
- Make the finishing 'Mala powder'. Dry-roast Sichuan peppercorns and dried red chilies on low heat to release aroma, then grind into fine powder. Mix in salt, five-spice, and garlic powder.
- Heavily sprinkle this homemade Mala powder on both sides of the freshly fried chicken until you almost choke on the fumes.
Learn more Spice, substitutes, tips
Key spices
Intense numbing of Sichuan peppercorns
Substitutes at Japanese supermarkets
Store-bought Mala spice (Sichuan pepper salt)
Pairing
Ice-cold Cola
Trivia
[Trend] A flavor driving Taiwan's super-spicy boom. Not just chili heat, but the 'Ma' (numbing) of Sichuan peppercorns makes it the pinnacle of addictive junk food.
Eating tips & etiquette
[Unique Eating] Shout 'Da La (Super Spicy)!' when ordering to get it dusted to the limit, and wash it down with cola while shedding tears and sweat!
Allergen
Wheat, Chicken, Soy