Description
An adult flavor that makes you consume infinite beer, generously dusted with homemade 'Mala powder' to the point of choking, combining basil aroma and numbing heat.
Restaurants serving Spicy Mala Yansuji
Researching
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
- Sichuan peppercorns
- Red chili
- Taiwanese basil
- Sweet potato flour
Instructions
- [Authentic Recipe]
- Add a little chili oil and doubanjiang to the chicken marinade to make a spicy base.
- Coat with sweet potato flour, fry, and flash-fry Taiwanese basil at the end to transfer aroma.
- Blend super-spicy 'Mala powder'. Dry-roast Sichuan peppercorns and dried red chilies, grind to powder, and mix with salt, white pepper, and garlic powder.
- Place drained chicken and basil in a large bowl, dump massive Mala powder until it turns bright red.
- Shake vigorously, pierce with a bamboo skewer, and serve in a paper bag.
Learn more Spice, substitutes, tips
Key spices
Intense numbing of Sichuan peppercorns
Substitutes at Japanese supermarkets
Store-bought Sichuan pepper salt, Crunchy chili oil
Pairing
Ice-cold Taiwan Beer
Trivia
[Trend] The 'Mala' flavor is a massive youth trend in Taiwan. The exotic basil aroma and Sichuan numbing create a junk stimulation you can never taste in Japanese fried chicken.
Eating tips & etiquette
[Unique Eating] Order with 'Da La (Super Spicy!)' to get it dyed red to the limit, and wash it down with beer carefully to avoid choking!
Allergen
Wheat, Chicken, Soy