Ma La Chicken

• 1 1/2 lbs boneless chicken thighs
• 1/2 cup cornstarch (as needed)
• oil (as needed)
• 6 dried hot Thai red chili peppers (6 to 8)
• 12 ounces white mushrooms, quartered
• 1 onion, chopped (or several scallions)
• 1/2 cup chicken broth
• 1 tablespoon soy sauce
• 2 tablespoons szechuan hot bean sauce
• 1 teaspoon white pepper
• 1 teaspoon ground szechuan peppercorns
• 1 teaspoon cayenne pepper (optional)

1. Cut chicken into small dice and dredge in cornstarch, shaking off.
2. excess.
3. Heat enough oil in a wok or deep skillet to fry chicken until it is.
4. cooked through, and drain.
5. Heat 1-2 tbs oil in wok and add chiles, cooking just for a moment,.
6. then add mushrooms and onions, cooking until onions are softened.
7. Add cooked chicken back to pan.
8. Mix the chicken broth with soy sauce, hot bean paste, cayenne pepper,.
9. white pepper and schezuan peppercorns powder along with 1 tablespoons.
10. cornstarch and add to wok, stir-frying briefly until sauce thickens.
11. If sauce thickens too much, just add a little water but the sauce.
12. should be fairly dry.
13. Serve with steamed rice if desired.
14. Note: if you grind your own peppercorns, make sure you pass it through.
15. a sieve or it might be gritty.
16. You can also stir-fry the chicken instead of frying it, but the result.
17. will not be quite the same, although lower in fat. It is however,.
18. acceptible.

chicken thighs, cornstarch, oil, red chili peppers, white mushrooms, onion, chicken broth, soy sauce, szechuan hot bean sauce, white pepper, ground szechuan peppercorns, cayenne pepper

Taken from www.food.com/recipe/ma-la-chicken-303652 (may not work)