Dinner Tonight: Numbing-And-Hot Chicken (Ma La Zi Ji) Recipe Recipe

Name: Dinner Tonight: Numbing-And-Hot Chicken (Ma La Zi Ji) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces boneless chicken thighs, chopped into bite-sized pieces; 1/2 red bell pepper, stemmed, seeded, and chopped into bite-sized pieces; 1 fresh red chili or serrano, stemmed, seeded, and chopped into bite-sized pieces; 3 scallions, white parts only, thinly sliced; 1 teaspoon Sichuan pepper, ground; 1 teaspoon sesame oil; 1 1/4 cups peanut oil; 1 tablespoon Shaoxing wine (or dry sherry); 2 tablespoon light soy sauce; 1/4 teaspoon dark soy sauce; 1 tablespoon plus 1 teaspoon of potato flour; 1 tablespoon rice vinegar

Servings: persons

12 ounces boneless chicken thighs, chopped into bite-sized pieces
1/2 red bell pepper, stemmed, seeded, and chopped into bite-sized pieces
1 fresh red chili or serrano, stemmed, seeded, and chopped into bite-sized pieces
3 scallions, white parts only, thinly sliced
1 teaspoon Sichuan pepper, ground
1 teaspoon sesame oil
1 1/4 cups peanut oil
1 tablespoon Shaoxing wine (or dry sherry)
2 tablespoon light soy sauce
1/4 teaspoon dark soy sauce
1 tablespoon plus 1 teaspoon of potato flour
1 tablespoon rice vinegar

1
In a bowl, whisk together the Shaoxing wine, 1 tablespoon light soy sauce, dark soy sauce, 1 tablespoon potato flour, and 1 tablespoon cold water. Add the chicken to the marinade. Stir well and set aside while you prepare the rest of the ingredients.
2
In a second bowl, combine the bell pepper, chile, scallions, and ground Sichuan pepper in a bowl.
3
In a third bowl, make the sauce. Whisk together 1 tablespoon light soy sauce, rice vinegar, 1/2 teaspoon potato flour, and 3 tablespoons water.
4
Pour the peanut oil into a pot over high heat. Bring the temperature up to 375u00b0F, then toss in the chicken. Cook for 30 seconds, then remove with a slotted spoon. Wait for the oil to come back up to 375u00b0F then add the chicken back in. This time cook until the chicken is golden browned, about 3 to 5 minutes. Remove the pieces with a slotted spoon and set aside.
5
Transfer 3 tablespoons of the frying oil to a wok or large saute pan. Turn the heat to high. When really hot, add the bowl of peppers and chiles. Cook, stirring often, until fragrant, about 30 seconds. Add the chicken and sauce from the third bowl. Cook, stirring often, until the sauce has thickened. Transfer to a plate, and drizzle with the sesame oil. Serve.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 ounces boneless chicken thighs, chopped into bite-sized pieces, 1/2 red bell pepper, stemmed, seeded, and chopped into bite-sized pieces, 1 fresh red chili or serrano, stemmed, seeded, and chopped into bite-sized pieces, 3 scallions, white parts only, thinly sliced, and more.

Yes, Dinner Tonight: Numbing-And-Hot Chicken (Ma La Zi Ji) Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dinner Tonight: Numbing-And-Hot Chicken (Ma La Zi Ji) Recipe

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