Main ingredients 🥩
chickenonionchili oildoubanjiangoyster saucechicken stockminced garlic
Yeo Kyung-ok's Ma La Chicken Stir-Fry
A Chinese-style stir-fry where chicken is first marinated with chili oil and garlic to tenderize the meat, then seasoned with doubanjiang and Sichuan peppercorn sauce for a numbing, spicy flavor.
🙋 Recommended for
- ⭐ Those who want to enjoy restaurant-quality Ma La stir-fry at home with ease
- ⭐ People looking for bold, spicy appetizers to pair with baijiu or beer
Ingredients needed 🛒2 servings
- chicken 300g
- onion 1/2 head
- chili oil 3 tablespoons
- doubanjiang 1 tablespoon
- oyster sauce 1 tablespoon
- sugar 1 tablespoon
- liquid chicken stock 1 tablespoon
- Sichuan peppercorn sauce (Sichuan pepper sauce) 1 tablespoon
- minced garlic 4 cloves
Recipe 🍳
- Cut the chicken and onion into similar bite-sized pieces.
- Place the prepared chicken in a bowl and add chili oil, doubanjiang, oyster sauce, sugar, chicken stock, Sichuan peppercorn sauce, and minced garlic according to the amounts.
- Mix vigorously by hand until the seasonings and oil are fully absorbed into the chicken.
- Heat a small amount of cooking oil in a pan, then sauté the sliced onion briefly to preserve its crunch, then set aside separately.
- Add the marinated chicken directly into the same pan used for the onion, without adding extra oil.
- Stir-fry over medium-high heat until the chicken is fully cooked through.
- Once the chicken is done, add back the sautéed onion and gently mix once more to finish.
- Cut chicken and onion into bite-sized pieces.
- Mix all seasonings—including chili oil, doubanjiang, and garlic—into the chicken.
- Sauté the onion separately, then stir-fry the marinated chicken and combine at the end.
Cooking tips 💡
- Mixing chili oil with the chicken from the start, rather than adding it at the end, makes the chicken remarkably tender.
- Since this dish is very spicy and salty, adding ample sugar helps balance the overall flavor.
- Do not cook the onion with the chicken initially, as it will release water and lose its crunch—always sauté it separately and add at the end.
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