Sichuan Fried Chicken
Sichuan Fried Chicken

Ingredients

Method

  • 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
This recipe pairs perfectly with the Ponce 'Las Canadas' Rosé 2018 from Manchuela, Spain.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box