📝 About This Recipe
Hailing from the rugged landscapes of Xinjiang, this vibrant dish is a testament to the bold, aromatic flavors of Northwest China. It features tender chunks of chicken stir-fried with an abundance of fresh green peppers and the iconic 'ma la' duo of Sichuan peppercorns and dried chilies. Unlike the saucier versions found in the south, this Xinjiang specialty is prized for its 'dry-fragrant' profile and the intoxicating aroma of toasted spices that dance on the palate.
🥗 Ingredients
The Chicken & Marinade
- 1.5 lbs Chicken thighs (boneless, skin-on, cut into 1-inch cubes)
- 1 tablespoon Shaoxing rice wine (for depth of flavor)
- 1 tablespoon Light soy sauce
- 2 teaspoons Cornstarch (to lock in moisture)
- 1/2 teaspoon White pepper powder
Aromatics & Spices
- 2 tablespoons Sichuan peppercorns (slightly crushed to release oils)
- 15-20 pieces Dried red lantern chilies (halved, seeds removed for less heat)
- 2 inch piece Fresh ginger (sliced into thin rounds)
- 6 pieces Garlic cloves (thickly sliced)
- 2 pieces Star anise (whole)
- 1 small piece Cinnamon stick
The Stir-Fry
- 4-5 pieces Long green peppers (such as Anaheim or Korean green peppers, cut into chunks)
- 3 stalks Scallions (cut into 2-inch lengths)
- 1 teaspoon Dark soy sauce (for a rich mahogany color)
- 1 teaspoon Sugar (to balance the heat)
- 4 tablespoons Peanut oil (or any high-smoke point vegetable oil)
- 1 teaspoon Toasted sesame seeds (for garnish)
👨🍳 Instructions
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1
In a medium bowl, combine the cubed chicken thighs with Shaoxing wine, light soy sauce, white pepper, and cornstarch. Massage well and let marinate for at least 20 minutes.
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2
Prepare your vegetables: cut the green peppers into bite-sized rhombs and slice your ginger, garlic, and scallions. Ensure the dried chilies are snipped and ready.
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3
Heat 2 tablespoons of oil in a heavy-bottomed wok or large cast-iron skillet over high heat until shimmering.
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4
Add the marinated chicken in a single layer. Let it sear undisturbed for 2-3 minutes until a golden-brown crust forms, then stir-fry for another 2 minutes until 80% cooked. Remove chicken and set aside.
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5
Wipe the wok clean and add the remaining 2 tablespoons of oil over medium-low heat.
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6
Add the Sichuan peppercorns, star anise, and cinnamon stick. Fry gently for 1-2 minutes until the oil is highly fragrant, being careful not to burn the peppercorns.
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7
Increase heat to medium and add the ginger, garlic, and dried chilies. Stir-fry for 30 seconds until the chilies turn a bright, slightly darker red and the garlic is fragrant.
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8
Turn the heat to high and toss in the chopped green peppers. Stir-fry for 2 minutes until the peppers are blistered but still retain a slight crunch.
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9
Return the seared chicken to the wok. Add the dark soy sauce, sugar, and scallions.
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10
Toss everything vigorously over high heat for 1-2 minutes, ensuring the chicken is fully cooked and every piece is coated in the spicy, aromatic oil.
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11
Taste and add a pinch of salt if necessary, though the soy sauce usually provides enough salinity.
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12
Transfer to a warmed platter, sprinkle with toasted sesame seeds, and serve immediately while the 'wok hei' (breath of the wok) is at its peak.
💡 Chef's Tips
For the most authentic flavor, use skin-on chicken thighs; the rendered fat adds incredible silkiness to the dish. If you prefer less 'numbing' sensation, strain out the Sichuan peppercorns after infusing the oil but before adding the other aromatics. Do not crowd the pan when searing the chicken; if necessary, sear in two batches to ensure the meat browns rather than steams. Adjust the heat by varying the type of dried chilies—use small Thai bird's eye chilies for an explosive heat or large lantern chilies for a milder, smoky flavor.
🍽️ Serving Suggestions
Serve with handmade Xinjiang 'Lagman' pulled noodles or thick naan bread to soak up the spicy oil. A side of smashed cucumber salad with black vinegar provides a refreshing, cooling contrast to the heat. Pair with a crisp, cold lager or a pot of strong Pu-erh tea to cleanse the palate between bites. For a full Northwest feast, serve alongside roasted lamb skewers seasoned with cumin.