Prepare to embark on a culinary adventure that will transport your senses straight to the heart of Sichuan cuisine! Ma La Tze Gee Hot and Spicy Chicken is not just a recipe—it's a flavor explosion that combines the numbing heat of Sichuan peppercorns with the intense spiciness of chili oil. This dish promises to tantalize your palate with its bold, complex flavors that dance between heat, aromatics, and savory depth. Whether you're a spice enthusiast or looking to challenge your taste buds, this recipe will become your new obsession in the world of Chinese cuisine.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 pound chicken thighs, boneless and skinless
- 2 tablespoons chili oil
- 1 tablespoon Sichuan peppercorns
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- Green onions for garnish
Instructions
- Begin by preparing your ingredients. Make sure the chicken thighs are boneless and skinless, then cut them into bite-sized pieces. Mince the garlic and set it aside.
- In a small bowl, combine the soy sauce and rice vinegar. This will be your marinade for the chicken.
- Place the chicken pieces in a mixing bowl and pour the soy sauce and rice vinegar mixture over them. Toss well to ensure all the chicken is coated. Let it marinate for about 10 minutes while you prepare the other ingredients.
- In a large skillet or wok, heat the chili oil over medium heat. Once hot, add the Sichuan peppercorns and stir-fry for about 30 seconds until fragrant. Be careful not to burn them.
- Add the minced garlic to the skillet and stir-fry for another 30 seconds until the garlic is golden and aromatic.
- Increase the heat to medium-high and add the marinated chicken to the skillet. Stir-fry the chicken for about 5-7 minutes, or until it is cooked through and no longer pink in the center.
- Continue to stir-fry the chicken, allowing it to absorb the flavors of the chili oil and spices. Cook until the chicken is slightly crispy on the outside, which should take an additional 5-7 minutes.
- Once the chicken is fully cooked, remove the skillet from heat. Taste and adjust seasoning if necessary, adding more soy sauce or chili oil for extra flavor.
- Transfer the hot and spicy chicken to a serving platter and garnish with chopped green onions for a fresh touch.
- Serve the Ma La Tze Gee Hot and Spicy Chicken immediately, accompanied by steamed rice or your favorite side dishes.
Tips
- Choose the Right Chicken: Boneless, skinless chicken thighs are ideal for this recipe as they remain juicy and absorb flavors more effectively than breast meat.
- Toast Your Sichuan Peppercorns: Lightly toasting the peppercorns before grinding releases their essential oils, enhancing their signature numbing and aromatic qualities.
- Control the Heat: Adjust the amount of chili oil to match your spice tolerance. Start conservatively and add more if you desire extra heat.
- Marination is Key: Allow the chicken to marinate for at least 10 minutes to ensure deep flavor penetration.
- High Heat Technique: Use a wok or large skillet and cook on medium-high heat to achieve that perfect slightly crispy exterior while keeping the inside tender.
- Fresh Garnish: Chopped green onions aren't just for looks—they add a fresh, sharp contrast to the rich, spicy chicken.
- Serve Immediately: This dish is best enjoyed hot and fresh, right out of the pan, to preserve its texture and intense flavors.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 5g
Protein: 25g
Fat: 20g
Saturated Fat: 3g
Cholesterol: 110mg
