Sichuan Hot Chicken

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!

Unbalanced

% Daily Values based on a 2,000 calorie diet

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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