Sichuan Fried Chicken
Sichuan Fried Chicken



  • 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
  • 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!
30 mins
4 serving

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