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 Aug. 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 Facts

Active: 15 mins
Total: 15 mins
Serves: 3 to 4 servings

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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)
747 Calories
39g Fat
52g Carbs
43g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 747
% Daily Value*
Total Fat 39g 50%
Saturated Fat 6g 29%
Cholesterol 114mg 38%
Sodium 892mg 39%
Total Carbohydrate 52g 19%
Dietary Fiber 2g 8%
Total Sugars 1g
Protein 43g
Vitamin C 10mg 50%
Calcium 75mg 6%
Iron 4mg 25%
Potassium 559mg 12%
*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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