Spicy Diced Chicken (Mala Chicken)
Boneless chicken cubes are deep-fried, then quickly stir-fried with dried red chilies and Sichuan peppercorns, and finished with a thickened sauce for a spicy, fragrant dish.
Ingredients
Chicken (boneless, diced)
2
Fresh red chili peppers (stemmed, seeded, sliced)
100 g
Cooking wine
to taste
Sichuan peppercorns (crushed)
to taste
Vinegar
to taste
Sesame oil
to taste
Green garlic (cut on the diagonal)
to taste
Cornstarch
to taste
Soy sauce
to taste
Cooking oil
to taste
Salt
MSG
Instructions
1
Step 1
Remove all bones from the cleaned chicken, score the meat in a crosshatch pattern, cut into chicken cubes, place in a bowl, add a small amount of soy sauce, appropriate amount of cornstarch, and cooking wine, mix well; wash the red chili peppers, remove stems and seeds, cut into small slices; crush the Sichuan peppercorns; cut the green garlic on the diagonal.
2
Step 2
Heat the wok, add oil, and when it reaches about 70% hot, add the chicken cubes and spread them out. After about 20 seconds, quickly lift them out with a slotted spoon. When the oil temperature returns to 70% hot, add the chicken cubes again and fry until golden brown, then drain in the slotted spoon.
3
Step 3
Add an appropriate amount of oil to the wok, and when it reaches about 60% hot, add the red chili peppers, Sichuan peppercorns, and salt, stir-frying a few times. Add the chicken cubes and stir-fry together, then add vinegar, soy sauce, green garlic, and MSG. Thicken with a water-cornstarch slurry, stir-fry briefly, drizzle with sesame oil, and serve.
