Main ingredients 🥩
boneless chicken thighoniongarlicchili oildoubanjiangSuan sauceoyster saucechicken powderrice wine
Yeo Kyung-ok's Ma La Chicken Stir-Fry
A spicy stir-fry dish featuring tender chicken thigh meat stir-fried with chili oil, doubanjiang, and Szechuan sauce, delivering a bold Ma La flavor.
🙋 Recommended for
- ⭐ Those who want to enjoy the bold, spicy Ma La flavor at home through a convenient chicken dish
- ⭐ People looking for a fiery Chinese-style appetizer that pairs perfectly with beer or baijiu
Ingredients needed 🛒2 servings
- chicken thigh meat 250g
- onion 1/2
- garlic 4
- chili oil 3 tablespoons
- doubanjiang 1 tablespoon
- Szechuan sauce 1 tablespoon
- oyster sauce 1.5 tablespoons
- chicken powder a pinch
- rice wine 1 tablespoon
Recipe 🍳
- Remove the skin from the chicken thigh meat and slice it thinly into bite-sized pieces.
- Cut the onion into bite-sized strips, and slice the garlic thinly.
- Heat chili oil in a pan, then add doubanjiang, Szechuan sauce, oyster sauce, and chicken powder. Stir-fry over medium heat until the aroma rises.
- Once the seasonings are well combined, add rice wine and sliced garlic, and stir-fry to enhance the flavor.
- Add the prepared chicken thigh meat and turn up the heat to high. Quickly stir-fry until the meat is fully cooked.
- When the chicken is nearly done, add the sliced onion and lightly stir-fry to maintain its crispness.
- Turn off the heat once the sauce coats the meat evenly and glistens. Transfer to a serving bowl to finish.
- Slice chicken thigh meat into bite-sized pieces. Prepare onion and garlic.
- In a pan, add chili oil, doubanjiang, Szechuan sauce, oyster sauce, chicken powder, rice wine, and garlic. Stir-fry to bring out the aroma.
- Add chicken thigh meat and cook quickly over high heat. Then add onion and lightly stir-fry to finish.
Cooking tips 💡
- No additional sugar is needed—the onion naturally adds a clean sweetness as it cooks.
- Chicken thigh meat must be quickly stir-fried over high heat for a short time to retain its juices and keep it tender, not dry.
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