Ingredients for Ma La Chicken
- Boneless Chicken Thighs
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil, plus extra for frying
- Thai Red Chili Peppers
- White Mushrooms
- Onion
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- Szechuan Hot Bean Sauce
- 1/4 teaspoon white pepper
- Ground Szechuan Peppercorns
- 1/2 teaspoon cayenne pepper (or more, to taste)
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How to Make Ma La Chicken
- Cut chicken into 1-inch cubes and dredge in cornstarch, shaking off any excess.
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Fry the chicken in batches until cooked through and golden brown. Remove and drain on paper towels.
- Heat remaining 1 tablespoon of oil in the wok. Add chilies and stir-fry for 10 seconds.
- Add mushrooms and onions; cook until onions are softened, about 3-5 minutes.
- Return the cooked chicken to the wok.
- In a small bowl, whisk together chicken broth, soy sauce, fermented black bean paste, cayenne pepper, white pepper, Sichuan peppercorn powder, and cornstarch slurry.
- Pour sauce over the chicken and vegetables. Stir-fry for 1-2 minutes, or until the sauce has thickened to your desired consistency. Add a little water if the sauce becomes too thick.
- Serve immediately over steamed rice, if desired. (Optional: Strain the sauce through a fine-mesh sieve for a smoother texture.)
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
26g
Fat
36g
Carbs
8g
