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!
Servings: 4
Ingredients
Chicken
- 1 lb chicken drumsticks
- 2 cups buttermilk
- 1 cup pickle juice sub 2 tbsp salt
- 1 tsp white pepper
- 2 tbsp szechuan peppercorns
- 1/2 cup flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp white pepper
- neutral oil for frying
Sauce
- 1/4 cup szechuan chili flakes
- 1/4 cup brown sugar
- 2 tbsp ground szechuan pepper
- 1 tsp salt
- 1 cup oil heated
Instructions
- OPTIONAL - use a sharp boning knife to French chicken drumsticks.
- Brine in buttermilk, pickle juice, white pepper, and Sichuan peppercorns for 6-8 hours (up to 24 hours in the refrigerator).
- Add flour, cornstarch, salt, and white pepper to a large bowl and whisk together.
- Drizzle a few drops of marinade to create craggily bits.
- Dredge chicken in dry mixture and pack well.
- Fry at 325°F for 11-12 min or until chicken reaches 165°F. Set aside.
- 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.
- Dip or baste chicken with hot oil & enjoy!
Nutrition
Calories: 879kcal | Carbohydrates: 51g | Protein: 19g | Fat: 67g | Saturated Fat: 8g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 39g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 2261mg | Potassium: 368mg | Fiber: 1g | Sugar: 19g | Vitamin A: 233IU | Vitamin C: 0.2mg | Calcium: 162mg | Iron: 2mg