Cooking Lucid
Ma La Chicken
Sichuan dry-fried chicken with a tingly, numbing heat from Sichuan peppercorns and dried chilies. Intensely aromatic, spicy, and impossible to eat just one piece.
Prep 20 min
Cook 20 min
Total 40 min
Serves 4
Ingredients
Step 1 — Marinate the chicken
- 1.5 lbs boneless chicken thighs (cut into bite-size pieces)
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch
- 1 tsp sesame oil
Step 2 — Dry-fry aromatics
- 3 tbsp vegetable oil
- 15–20 dried red chilies
- 2 tbsp Sichuan peppercorns
- 4 garlic cloves (sliced)
- 1 thumb ginger (sliced)
- 4 green onions (cut into 2-inch pieces)
- 1 tsp sugar
- 1 tsp salt
Step 3 — Serve
- Steamed white rice
- Cilantro (optional)
Instructions
- 1
Marinate and fry the chicken
Toss chicken with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Marinate 15 minutes. Heat oil in a wok to 350°F (or use a deep fryer). Fry chicken in batches until golden and cooked through, about 5 minutes. Drain well.
- 2
Dry-fry with aromatics
Pour off all but 2 tbsp oil from the wok. Over medium heat, add dried chilies and Sichuan peppercorns. Stir-fry 1 minute until fragrant. Add garlic, ginger, and green onions, cook 30 seconds. Return chicken to wok.
- 3
Toss and serve
Toss chicken with aromatics, sugar, and salt over high heat 2 minutes until everything is well coated and fragrant. Serve immediately over steamed rice.
Nutrition per serving: 400 cal · 36g protein · 8g carbs · 24g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
