What you'll need:4 boneless chicken thighs200ml buttermilkOil, for deep frying2 green chillies, sliced2 tsp Sichuan peppercorns or similar1 tsp salt250g flour2 tsp chilli powder4 tsp smoked paprika2 tsp five spice powderSoured cream to serveTime: 30 minsServes: 4MethodFirstBefore you begin, marinate your chicken in a bowl of buttermilk for at
What you'll need:
- 4 boneless chicken thighs
- 200ml buttermilk
- Oil, for deep frying
- 2 green chillies, sliced
- 2 tsp Sichuan peppercorns or similar
- 1 tsp salt
- 250g flour
- 2 tsp chilli powder
- 4 tsp smoked paprika
- 2 tsp five spice powder
- Soured cream to serve
Time: 30 mins
Before you begin, marinate your chicken in a bowl of buttermilk for at least an hour in the fridge. Once you’re ready to cook, lightly fry the green chillies in a dash of oil until crisp, then set aside.
On a large plate, combine the smoked paprika, Sichuan peppercorns, sea salt, flour, chilli powder, and five spice powder on a plate. Heat your deep fat fryer to 175C, or heat plenty of oil a large frying pan or wok.
Remove the chicken thighs from the buttermilk, dredge in the flour and spice mix, and fry until cooked through - 10 to 15 minutes should be enough. Serve hot with the fried green chillies and a splodge of soured cream. Heaven!
This recipe will go brilliantly with the Vallformosa 'MVSA' Cava NV. These two should be a winning combo!
There you have it -- a special recipe for Sichuan Fried Chicken!
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