Mapo Chicken Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated August 30, 2018
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Yvonne Ruperti

This recipe was inspired by J. Kenji López-Alt's Real Deal Mapo Dofu.

Notes: Sichuan peppercorns and fermented chili bean paste can be located in your local Asian supermarket. To make your own chili oil for this recipe, toast 1/4 cup hot dried chili peppers in a wok or skillet until toasted, then add 1/4 cup vegetable or canola oil and gently heat until the chilis start to bubble slightly. Let cool.

Recipe Details

Mapo Chicken Recipe

Active 15 mins
Total 15 mins
Serves 3 to 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 2 teaspoons cornstarch

  • 1/2 cup homemade or store-bought low-sodium chicken broth

  • 4 teaspoons SIchuan peppercorns (see note)

  • 1/4 cup vegetable oil

  • 5 garlic cloves, grated (about 1 1/2 tablespoons)

  • 1-inch piece ginger, grated (about 1 tablespoon)

  • 1 1/2 pounds boneless, skinless, chicken breast and dark meat, cut into 3/4-inch cubes

  • 2 tablespoons fermented chili bean paste (see note)

  • 1 teaspoon Chinese ground chile powder

  • 2 tablespoons Shaoxing wine

  • 1 tablespoon soy sauce

  • 1/4 cup chili oil (see note)

  • 1 bunch green onions, sliced, divided

  • 4 cups cooked rice to serve on side

Directions

  1. In small bowl, whisk cornstarch with chicken stock until combined; set aside. Heat Sichuan peppercorns in wok (or 12-inch non-stick skillet) over medium heat until fragrant, about one minute. Transfer to a mortar and pestle and pound until finely ground; set aside.

  2. Heat oil in wok over medium-high heat until smoking. Add garlic and ginger and cook until fragrant, about 15 seconds. Add chicken and chili paste and cook, stirring, until chicken is cooked through, about 2 minutes.

  3. Stir in the chili powder, wine, soy sauce, and cornstarch mixture. Bring to boil to thicken. Stir in ground Sichuan peppercorns, chili oil, and half of the green onions. Serve immediately with rice on the side and garnish with remaining green onions.

Special equipment

wok or 12-inch nonstick skillet

This Recipe Appears In

Nutrition Facts (per serving)
747Calories
39gFat
52gCarbs
43gProtein
×
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories747
% Daily Value*
Total Fat 39g50%
Saturated Fat 6g29%
Cholesterol 114mg38%
Sodium 892mg39%
Total Carbohydrate 52g19%
Dietary Fiber 2g8%
Total Sugars 1g
Protein 43g
Vitamin C 10mg50%
Calcium 75mg6%
Iron 4mg25%
Potassium 559mg12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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