This ultra spicy mala chicken recipe is not for the faint of heart! A native Szechuan dish, it is intensely spicy with fantastic flavor from freshly ground Sichuan peppercorns and other Chinese spices. Enjoy!
1 lb boneless chicken breast or thighs
1⁄2 cup cornstarch
12 oz white mushrooms, chopped
1 onion, diced
1⁄2 cup chicken broth
1 tbsp soy sauce
2 tbsp Szechuan hot bean sauce
1 tbsp RawSpiceBar's Chinese Five Spice Powder or
1 tsp RawSpiceBar's ground white peppercorns plus 1 tsp ground Sichuan peppercorns
2 tsp RawSpiceBar's cayenne pepper
2-3 fresh red chiles, minced
1. Pat chicken dry, salt and pepper liberally and dip in cornstarch to coat.
2. In a skillet over medium-high heat, add a liberal amount of oil to pan fry. Add chicken and cook until browned on all sides. Remove and set aside.
3. In same skillet, add oil over medium-high heat. Add onion and saute, 5-7 minutes. Add chiles, spices, garlic and mushrooms and saute, 2-3 minutes. Add chicken back to pan with soy sauce, bean paste, broth and a pinch of cornstarch to thicken.
4. Simmer on low, 10-15 minutes until sauce thickens. Serve with brown rice and enjoy!