Mala Chicken

Mala Ziji is Hunan's answer to Sichuan's lazi ji — but with a distinct local character. Small pieces of bone-in chicken are marinated, coated in a light batter, and deep-fried until golden and crispy. They're then stir-fried at high heat with copious amounts of dried red chili peppers, Sichuan peppercorns, and garlic until every piece is coated in the aromatic, numbing-spicy mixture. The dish is a battle of textures — crispy chicken skin, tender meat, crunchy peanuts — and intense flavors. It's meant to be eaten slowly, picking through the chilies to find the chicken pieces.

📖 History

This dish originated in Changsha's restaurants in the 1920s, drawing inspiration from Sichuan's lazi ji but adapted to Hunan's preference for more direct heat and less numbing sensation.