Ma La Chicken

READY IN: 20mins


  • 1 12
    lbs boneless chicken thighs
  • 12
    cup cornstarch (as needed)
  • oil (as needed)
  • 6
    dried hot Thai red chili peppers (6 to 8)
  • 12
    ounces white mushrooms, quartered
  • 1
    onion, chopped (or several scallions)
  • 12
  • 1
    tablespoon soy sauce
  • 2
    tablespoons szechuan hot bean sauce
  • 1
    teaspoon white pepper
  • 1
    teaspoon ground szechuan peppercorns
  • 1
    teaspoon cayenne pepper (optional)


  • Cut chicken into small dice and dredge in cornstarch, shaking off.
  • excess.
  • Heat enough oil in a wok or deep skillet to fry chicken until it is.
  • cooked through, and drain.
  • Heat 1-2 tbs oil in wok and add chiles, cooking just for a moment,.
  • then add mushrooms and onions, cooking until onions are softened.
  • Add cooked chicken back to pan.
  • Mix the chicken broth with soy sauce, hot bean paste, cayenne pepper,.
  • white pepper and schezuan peppercorns powder along with 1 tablespoons.
  • cornstarch and add to wok, stir-frying briefly until sauce thickens.
  • If sauce thickens too much, just add a little water but the sauce.
  • should be fairly dry.
  • Serve with steamed rice if desired.
  • Note: if you grind your own peppercorns, make sure you pass it through.
  • a sieve or it might be gritty.
  • You can also stir-fry the chicken instead of frying it, but the result.
  • will not be quite the same, although lower in fat. It is however,.
  • acceptible.