Get ready to embark on a culinary adventure that will set your palate ablaze with the legendary Chinese Hot and Spicy Chicken Ma La Tze Gee from Hunan province! This isn't just another chicken dish – it's a volcanic eruption of flavor that combines the numbing heat of Sichuan peppercorns with the intense spiciness that Hunan cuisine is famous for. Prepare to transform your ordinary dinner into an extraordinary gastronomic experience that will have your friends and family begging for your secret recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 pound chicken breast, sliced
- 2 tablespoons Sichuan peppercorns
- 3 tablespoons chili oil
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 bell pepper, sliced
- 2 green onions, chopped
- Cooked rice for serving
Instructions
- Prepare all ingredients by slicing chicken breast into thin, uniform strips and ensuring they are patted dry with paper towels to remove excess moisture.
- Toast Sichuan peppercorns in a dry skillet over medium heat for 2-3 minutes until fragrant, then grind them into a fine powder using a spice grinder or mortar and pestle.
- In a mixing bowl, combine sliced chicken with ground Sichuan peppercorns, minced garlic, minced ginger, soy sauce, and 1 tablespoon of chili oil. Marinate for 10-15 minutes to allow flavors to penetrate the meat.
- Heat a wok or large skillet over high heat and add remaining chili oil, ensuring the pan is very hot before adding ingredients.
- Add marinated chicken to the hot pan, spreading pieces evenly to ensure quick and even cooking. Stir-fry for 4-5 minutes until chicken turns golden and is nearly cooked through.
- Introduce sliced bell peppers to the wok and continue stir-frying for an additional 2-3 minutes, maintaining high heat to create a slight char on the vegetables.
- Taste and adjust seasoning, adding extra chili oil or soy sauce if desired for enhanced flavor intensity.
- Remove from heat and garnish with freshly chopped green onions, creating a vibrant and aromatic finish.
- Serve immediately over steamed white rice, ensuring the dish remains hot and the chicken retains its juicy texture.
Tips
- Moisture is the Enemy: Always pat your chicken strips completely dry before marinating to ensure they achieve that perfect golden-brown sear.
- Spice Grinding Matters: Freshly toasted and ground Sichuan peppercorns are crucial for authentic flavor – don't skip this step!
- High Heat is Key: Use a wok or heavy skillet and ensure it's scorching hot before adding ingredients to achieve that signature wok-hei flavor and perfect char.
- Marination Magic: Let the chicken marinate for at least 10-15 minutes to allow the flavors to deeply penetrate the meat.
- Timing is Everything: Stir-fry quickly and precisely – overcooking will dry out the chicken and diminish its juicy texture.
- Garnish Generously: The fresh chopped green onions aren't just decoration – they add a crucial layer of fresh flavor and aroma to the final dish.
Nutrition Facts
Calories: 302kcal
Carbohydrates: 8g
Protein: 36g
Fat: 14g
Saturated Fat: g
Cholesterol: 93mg
