Mala Hot Chicken Sandwiches
Crispy buttermilk-fried chicken thighs coated in a numbing Sichuan peppercorn and chili oil glaze, served on toasted brioche with pickles.
- Original yieldYield
- 2 sandwiches2 sandwiches
- PrepPrep time
- CookCook time
- TotalTotal time
Published Updated
Original recipe: 2 sandwiches
The story behind the recipe
Sichuan peppercorns change what “hot chicken” means. Alongside the heat of chili oil, they bring a tingling, numbing sensation to the fried crust. The bun is soft brioche, the pickles are sharp, and the seasoning goes straight onto the chicken.
Two sensations in one name
In mala, ma refers to the numbing sensation associated with Sichuan pepper and la to chili heat. More chili won't do the same thing as more peppercorn.
Read more about this recipe
The part of the peppercorn you want
Sichuan pepper comes from a plant in the citrus family, and the spice is its aromatic outer husk. Discard the hard dark seeds inside. Taylor Holliday's firsthand sourcing account for The Mala Market describes the dried pods and the work of separating and preparing them.
Even pieces of husk can resist the grinder, which is why sifting matters. A finishing glaze puts the ground spice straight onto the crust; rough fragments have nowhere to disappear. The chili oil's soft sediment belongs in the glaze, but hard seeds and gritty pieces of peppercorn don't.
Why the seasoning goes on the crust
This sandwich brings a Sichuan seasoning idea to a buttermilk-fried chicken and pickle bun. With the glaze brushed on after frying, its flavor stays concentrated on the outside; garlic powder and a little brown sugar round out the chili oil and peppercorns.
Underneath is a craggy coating of flour and cornstarch. A little buttermilk rubbed through the dry mixture makes coarse flakes, giving the glaze ridges and crevices to settle into. This is part of the sandwich's appeal: rough fried coating against the soft crumb of brioche.
Keep the dill pickles. Cool, sharp slices break up the richness of fried chicken and chili oil, and their crunch stays noticeable even against that coarse crust. Another layer of heat wouldn't give you the same contrast.
Make it your wayOriginal: 2 servings · Makes 2 sandwiches
Original recipe: 2 sandwiches
Ingredients
For 2 sandwiches. Quantities are shown as written.
Source measurement convention: Metric. Explicit unit definitions take precedence; unconfirmed measures must be checked before conversion.
Original quantities for 2 sandwiches.
- Boneless, skinless chicken thighs (approx. 180 g each)2
- Whole buttermilk240 ml
- Kosher salt (divided)5 gAuthor measures: 1 metric tsp (1 metric tsp = 5 ml).
- All-purpose flour125 g
- Cornstarch15 g
- Neutral high-smoke-point oil (such as peanut or canola, for frying)1 l
- Chili oil (with sediment)60 ml
- Finely ground Sichuan peppercorns5 gAuthor measures: 1 metric tsp (1 metric tsp = 5 ml).
- Light brown sugar5 gAuthor measures: 1 metric tsp (1 metric tsp = 5 ml).
- Garlic powder2 gAuthor measures: 1/2 metric tsp (1 metric tsp = 5 ml).
- Brioche buns, split2
- Dill pickle8 slices
Measurement notes
Measurement notes
Original ingredients
- 2 boneless, skinless chicken thighs (approx. 180 g each)
- 240 ml whole buttermilk
- 5 g (1 tsp) kosher salt (divided)
- 125 g all-purpose flour
- 15 g cornstarch
- 1 liter neutral high-smoke-point oil (such as peanut or canola, for frying)
- 60 ml chili oil (with sediment)
- 5 g (1 tsp) finely ground Sichuan peppercorns
- 5 g (1 tsp) light brown sugar
- 2 g (1/2 tsp) garlic powder
- 2 brioche buns, split
- 8 dill pickle slices
Equipment
4-liter heavy Dutch oven
Deep-fry thermometer
Instant-read meat thermometer- Wire cooling rack and rimmed baking sheet
Pastry brush
Instructions
Marinate the chicken
Place the boneless, skinless chicken thighs in a medium bowl, pour in the whole buttermilk, and season with 2.5 g (1/2 tsp) of the kosher salt. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
Prepare the coating and chili glaze
While the chicken marinates, whisk together the all-purpose flour, cornstarch, and the remaining 2.5 g (1/2 tsp) kosher salt in a shallow dish. In a separate small bowl, whisk together the chili oil, finely ground Sichuan peppercorns, light brown sugar, and garlic powder for the glaze. Keep the glaze separate from the raw chicken and its utensils. Just before dredging, drizzle 2 tablespoons of buttermilk from the marinade into the flour mixture and rub with your fingertips to make coarse flakes.
Double-coat and rest the chicken
Lift each chicken thigh from the buttermilk, allowing excess liquid to drip off, then press firmly into the flour mixture, packing it into all folds. Dip the chicken back into the buttermilk for 2 seconds, then dredge a second time, pressing to adhere a thick coating. Set the coated chicken on a rack over a tray and let the coating rest for 10 minutes while you heat the frying oil and toast the buns.
Heat the frying oil and toast the buns
During the crust rest, pour the neutral oil into the Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 175°C (350°F). Toast the split brioche buns cut-side down in a dry skillet over medium heat for 1 to 2 minutes until golden, then set them aside. Watch the oil as it heats; begin frying only when it reaches the stated temperature.
Fry and check the chicken
Carefully lower the chicken thighs into the hot oil. Fry for 6 to 8 minutes, turning once, until deeply golden and an instant-read thermometer inserted into the thickest part reads at least 74°C (165°F). Transfer to a clean wire rack over a baking sheet to drain. Discard the used marinade and leftover raw-chicken dredge, and wash any raw-chicken tools before handling the cooked chicken.
Glaze and assemble the sandwiches
Using a clean pastry brush, coat the freshly fried chicken with the prepared chili-oil glaze. Place 4 dill pickle slices on each bottom bun, add a glazed chicken thigh, cap with the top bun, and serve hot.
Estimated calories 750 kcal
Nutrition portion: 1/2 of recipe · Original yield: 2 sandwiches
Source & assumptions
Rough estimate per original sandwich, including bun, pickles and glaze modeled with a standard 15 ml chili-oil dose. Dry and wet coating use a doubled published breading proxy; absorbed frying oil is estimated separately. Bun size, adhesion, chili sediment and brushing can change the result substantially; not measured or validated for this specific recipe.
Recipe notes
Original recipe notes
These notes describe the original recipe. Quantities mentioned here do not change when you adjust servings.
Sichuan peppercorn prep: Toast whole red or green Sichuan peppercorns in a dry skillet for 1 minute until fragrant. Let cool completely, then grind finely in a spice grinder, sifting out any hard black seeds or gritty husks.
Oil temperature: Frying lowers the oil temperature quickly; maintain burner heat so the oil remains between 165°C and 175°C throughout cooking.
Storage and reheating: Refrigerate cooked chicken promptly at 4°C (40°F) or below and use within 3 to 4 days. Reheat on a rack in an oven or air fryer preheated to 190°C (375°F). Start checking after 6 to 8 minutes and continue until the thickest part reaches 74°C (165°F). Reassemble with fresh buns and pickles. The time depends on the equipment and chicken thickness.
Timing: Allow about 70 minutes with the minimum marinade. The estimate includes 30 minutes refrigerated marination and a 10-minute crust rest; a longer marinade adds time. Prepare the dredge and glaze during marination, then heat the oil and toast the buns during the crust rest.
Read the scaling guide. Times, temperatures and equipment need their own consideration. Open the recipe tool to review and correct individual amounts.
Recipe details
- Course or meal
- DinnerLunchMain course
- Cuisine
- Other / International
- Browse category
- Main Dishes
- More details
- mala chicken sandwichSichuan peppercorns