Ma La Chicken
Dive into the bold and electrifying flavors of Ma La Chicken, a classic Sichuan dish that expertly balances spicy heat and tingly numbness, thanks to its signature combination of dried red chilies and Sichuan peppercorns. This quick and flavorful stir-fry features tender marinated chicken thighs infused with aromatic ginger, garlic, and soy sauce, creating a savory base that’s perfectly complemented by a touch of sweetness and optional crunchy peanuts or cashews. With just 20 minutes of prep time and 15 minutes of cooking, this dish is an ideal weeknight dinner that delivers restaurant-quality flavor at home. Serve it over steamed rice or noodles to soak up the addictive sauce, and let the iconic "ma la" sensation transform your taste buds.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 2 tablespoons Soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon Cornstarch
- 15 pieces Dried red chilies
- 2 teaspoons Sichuan peppercorns
- 4 pieces Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 2 stalks Scallions, chopped
- 1 tablespoon Light soy sauce
- 1 teaspoon Dark soy sauce
- 1 teaspoon Sugar
- 4 tablespoons Vegetable oil
- 50 grams Peanuts or cashews (optional)
- 4 servings Rice or noodles (to serve)
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a bowl.
Add 2 tablespoons of soy sauce, 1 tablespoon of Shaoxing wine, and 1 tablespoon of cornstarch to the chicken. Mix well and let marinate for at least 15 minutes.
While the chicken marinates, prepare the other ingredients: chop the scallions, mince the garlic and ginger, and measure out the Sichuan peppercorns and dried red chilies.
Heat a wok or large skillet over medium heat. Add 2 tablespoons of vegetable oil.
Once the oil is hot, add the Sichuan peppercorns and cook until fragrant, about 30 seconds, making sure they don’t burn.
Add the dried chilies and stir-fry for another 30 seconds. Adjust the quantity of chilies to your spice tolerance.
Increase the heat to high and add the marinated chicken to the wok. Stir-fry until the chicken is browned and cooked through, about 5-7 minutes.
Push the chicken to the side of the wok and add 2 more tablespoons of vegetable oil to the center. Add the minced garlic and ginger. Stir-fry for 1 minute until aromatic.
Mix the chicken and aromatics together, then add 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, and 1 teaspoon of sugar. Stir everything to coat the chicken evenly.
If desired, add peanuts or cashews for extra texture and flavor. Stir to combine.
Add the chopped scallions and give everything a final toss. Remove from heat.
Serve hot with steamed rice or noodles and enjoy the spicy numbing flavors of Ma La Chicken.
Nutrition Facts
Calories |
2316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 2802 mg | 122% | |
| Total Carbohydrate | 166.1 g | 60% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 9.5 g | ||
| Protein | 134.7 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2314 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
