By CJ Eats Recipes
Sichuan Hot Chicken
8 steps
Prep:6hCook:15min
This crispy, spicy Sichuan Hot Chicken is a fun take on the super popular Nashville Hot Chicken! I fry up the chicken super crispy and toss it in a mouth numbing Sichuan chili oil and spices!
Updated at: Thu, 21 Nov 2024 12:26:10 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
29
High
Nutrition per serving
Calories896.3 kcal (45%)
Total Fat68 g (97%)
Carbs50.3 g (19%)
Sugars17.6 g (20%)
Protein21.5 g (43%)
Sodium1500.4 mg (75%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
OPTIONAL - use a sharp boning knife to French chicken drumsticks.
Step 2
Brine in buttermilk, pickle juice, white pepper, and Sichuan peppercorns for 6-8 hours (up to 24 hours in the refrigerator).
Step 3
Add flour, cornstarch, salt, and white pepper to a large bowl and whisk together.
Step 4
Drizzle a few drops of marinade to create craggily bits.
Step 5
Dredge chicken in dry mixture and pack well.
Step 6
Fry at 325°F for 11-12 min or until chicken reaches 165°F. Set aside.
Step 7
In a separate bowl, mix together chili flakes, brown sugar, ground Sichuan pepper, five spice, and salt. Pour in 1 cup of hot oil and mix well.
Step 8
Dip or baste chicken with hot oil & enjoy!
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