Crispy Mala Chicken Sandwich

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 Flavour Forecast 23rd Edition. Explore more Flavour Forecast recipes here.
 
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20 min
PREP TIME
25 min
COOK TIME
16
INGREDIENTS

INGREDIENTS 4 SERVINGS

  • 4 cups (1000 milliliters) cornflakes , coarsely crushed
  • 3 teaspoons (15 milliliters) Chili Powder
  • 3 teaspoons (15 milliliters) ground Szechuan pepper , divided
  • 2 teaspoons (10 milliliters) Garlic Powder , divided
  • 3/4 teaspoon (4 milliliters) Ground Cayenne Pepper , divided
  • 1/2 teaspoon (2 milliliters) Chinese Five Spice
  • 4 teaspoons (20 milliliters) vegetable oil
  • 1 egg , lightly beaten
  • 1 tablespoon (15 milliliters) plus 2 teaspoons (10 ml) FRANK'S RedHot® Original Cayenne Pepper Sauce , divided
  • 1/2 teaspoon (2 milliliters) salt
  • 4 boneless, skinless chicken thighs , trimmed of excess fat (about 1 pound/500 grams)
  • 5 green onions , ends trimmed
  • 1/2 cup (125 milliliters) mayonnaise
  • 3 tablespoons (45 milliliters) butter , melted
  • 4 seeded brioche buns , split, toasted
  • Spicy Mala-Inspired Pikliz Substitution Available
    • spicy pickles

Preparation

  • 1 Preheat oven to 400°F (200°C). Place wire rack on large shallow baking pan; set aside. For the chicken coating, mix cornflakes, 2 teaspoons (10 ml) of the chili powder, 2 teaspoons (10 ml) of the Szechuan pepper, 1 teaspoon (5 ml) of the garlic powder, 1/2 teaspoon (2 ml) of the cayenne, Chinese Five Spice and oil in shallow dish until well blended. In a separate shallow dish, mix egg, 2 teaspoons (10 ml) 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 (15 ml) 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

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