Traditionally, Mala is a spicy tingling seasoning made with Szechuan peppercorns and chili flakes popular in Chinese cuisine. Here it’s combined with crushed cornflakes to give chicken an unforgettable heat and crunch. Tucked into a sandwich bun with a Frank’s Re...
Traditionally, Mala is a spicy tingling seasoning made with Szechuan peppercorns and chili flakes popular in Chinese cuisine. Here it’s combined with crushed cornflakes to give chicken an unforgettable heat and crunch. Tucked into a sandwich bun with a Frank’s RedHot® spiked mayonnaise sauce and spicy pickled vegetables, the elements of heat and flavor, and crispy, crunchy, and creamy textures all and combine to make every bite irresistibly good.
This recipe is featured in the Beyond Heat Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Ingredients 4 Servings
- 4 cups cornflakes, coarsely crushed
- 3 teaspoons McCormick® Chili Powder, divided
- 3 teaspoons ground Szechuan pepper, divided
- 2 teaspoons McCormick® Garlic Powder, divided
- 3/4 teaspoon McCormick® Ground Cayenne Red Pepper, divided
- 1/2 teaspoon McCormick Gourmet™ Chinese Five Spice Blend
- 4 teaspoons vegetable oil
- 1 egg, lightly beaten
- 1 tablespoon Frank’s RedHot® Original Cayenne Pepper Sauce, divided
- 1/2 teaspoon salt
- 4 boneless skinless chicken thighs, trimmed of excess fat (about 1 pound)
- 5 green onions, ends trimmed
- 1/2 cup mayonnaise
- 3 tablespoons butter, melted
- 4 seeded brioche buns, split, toasted
Spicy Mala-Inspired Pikliz
- your favorite spicy pickles
- 1 Preheat oven to 400°F. Place wire rack on large shallow baking pan; set aside. For the chicken coating, mix cornflakes, 2 teaspoons of the chili powder, 2 teaspoons of the Szechuan pepper, 1 teaspoon of the garlic powder, 1/2 teaspoon of the cayenne, Chinese Five Spice and oil in shallow dish until well blended. In a separate shallow dish, mix egg, 2 teaspoons of the RedHot Sauce and salt.
- 2 Dip chicken thighs in egg mixture to moisten. Transfer to cornflake mixture, pressing to coat well on both sides. Place chicken on wire rack on prepared pan.
- 3 Bake 20 minutes or until chicken is crispy and cooked through (internal temperature reaches 165°F).
- 4 Meanwhile, grill green onions over medium-high heat just until lightly charred. Cool slightly and chop. Mix green onions, mayo and remaining 1 tablespoon RedHot Sauce in small bowl. Spread mayo mixture evenly onto cut-sides of rolls.
- 5 Mix butter, remaining chili powder, Szechuan pepper, garlic powder and cayenne in small bowl. Brush evenly over hot cooked chicken. Serve crispy chicken on rolls topped with Mala-Inspired Pikliz or your favorite spicy pickle.
NUTRITION INFORMATION(per Serving)
Nutrition information coming soon.