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.
- Yield:serves 3
- Active time: 15 minutes
- Total time:15 minutes
- 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 chili 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
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.
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.
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.