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Ingredients
Method
- 4 chicken thighs (boneless)
- 200ml buttermilk
- Oil, for deep fat frying
- 2 green chillies, sliced
- 1 tsp sea salt
- 2 tsp Sichuan peppercorns
- 250g plain flour
- 2 tsp chilli powder
- 4 tsp smoked paprika
- 2 tsp five-spice powder
- 1 tsp Tobasco
- Sour cream, to serve
- Before you get started with the cooking, marinate the chicken thighs in the buttermilk for about an hour. Once that’s done, heat some oil in a pan, and fry the green chillies until crisp. Set aside for later.
- Get plenty of oil heated in a large pan or deep fat fryer (you want this at 175g, or hot enough to properly sizzle). While that’s heating up, on a large plate, combine the flour, the paprika, sea salt, chilli powder, Sichuan peppercorns, and five spice.
- Remove the chicken from the buttermilk, coat in the flour mix, and deep fry for about 10-15 minutes or until cooked through and golden. Remove, drain on some kitchen paper, and serve with the fried chillies, a splash of Tobasco, and some soured cream.
30 mins
4 serving
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