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.
In shallow dish, whisk egg, first amount of RedHot Sauce and salt. In separate shallow dish, mix cornflakes, first amount of each chili powder, Szechuan pepper, garlic powder and cayenne, Chinese Five Spice Blend and oil until well blended. Reserve until ready to coat chicken.
Grill green onions over medium-high heat until lightly charred; chop. Mix green onions, mayonnaise and second amount RedHot Sauce in small bowl. Hold refrigerated for service.
Mix butter with remaining chili powder, Szechuan pepper, garlic powder and cayenne pepper in bowl. Hold ambient for service.
Set oven to 400°F (200°C). For each sandwich, dredge one chicken thigh in egg mixture and then coat evenly in cornflake mixture. Place chicken on wire rack on sheet tray.
Bake 20 minutes or until chicken is cooked through. Brush chicken with 1 tablespoon (15 ml) butter mixture.
Spread mayo mixture on brioche roll, place chicken and top with Mala-Inspired Pikliz and crown of roll.