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

1. 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. 2

   In a second bowl, combine the bell pepper, chile, scallions, and ground Sichuan pepper in a bowl.

3. 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. 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. 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.

* Per serving · 4 servings · Values may vary.