SICHUAN HOT CHICKEN TENDERS
A popular dish at a fast-casual chain restaurant, hot Sichuan chicken is trending all over the US, it's a thing! It's fried crispy, no sticky sauce, and no forks required. Seriously, you'll find that the taste lingers on the tip of your tongue, it's different. Enjoy with an ice-cold Asian beer!
Provided by lutzflcat
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Sprinkle chicken tenders with salt and pepper.
- Stir together Sichuan peppercorn powder, 1 teaspoon salt, cayenne, and paprika in a small bowl; set aside.
- Pour flour in a shallow bowl. Stir together eggs and water in a second bowl. Mix bread crumbs, garlic powder, onion powder, salt, and pepper in the third bowl.
- Dredge chicken tenders in flour, shaking off the excess. Dip tenders in the egg mixture, and then in the bread crumb mixture to coat. Place on a plate and set aside.
- Heat about 1/2-inch vegetable oil in a large, heavy skillet over medium heat until oil has a temperature of 375 degrees F (190 degrees C).
- Fry chicken tenders in batches, flipping as needed, until they're golden brown on all sides and cooked through, 3 to 4 minutes per batch. Check oil temperature in between batches so make sure it's back up to 375 degrees F (190 degrees C) before frying the next batch.
- As soon as each batch is fried, immediately season chicken tenders with Sichuan powder mixture on both sides to suit your taste; the more, the spicier.
Nutrition Facts : Calories 369 calories, Carbohydrate 39.6 g, Cholesterol 157.6 mg, Fat 12.1 g, Fiber 1.7 g, Protein 32.6 g, SaturatedFat 2.6 g, Sodium 879.2 mg, Sugar 0.8 g
HOT AND SPICY SICHUAN CHICKEN
This is a traditional Chinese dish, which is simple to make. Tender chunks of chicken are bathed in a rich, hot, and spicy sauce. Enjoy with freshly cooked white rice.
Provided by Jin
Categories World Cuisine Recipes Asian Chinese
Time 1h7m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil; add chicken and cook for 2 to 3 minutes. Drain and discard water.
- Bring a large pot of fresh water to a boil; add chicken, ginger, and peppercorns. Add more water if needed to cover chicken completely. Cover and cook over high heat until chicken is no longer pink and juices run clear, 35 to 45 minutes. Drain and discard water.
- Horizontally chop chicken into 3/4-inch pieces, cutting through the bone and skin. Vertically chop into 3/4-inch squares; transfer to a bowl.
- Combine soy sauce, chile oil, sugar, MSG, and Sichuan peppercorn oil in a bowl to form a sauce; pour over chicken and toss well. Garnish with spring onions and sesame seeds.
Nutrition Facts : Calories 377.5 calories, Carbohydrate 9.8 g, Cholesterol 40.2 mg, Fat 32.7 g, Fiber 0.9 g, Protein 11.3 g, SaturatedFat 7.5 g, Sodium 972.8 mg, Sugar 7.1 g
EXTRA SPICY SICHUAN HOT CHICKEN COPYCAT
A popular dish at a fast-food chain restaurant is trending all over the US right now. If you are the one that goes in and asks for extra spicy, well this is the recipe for you. It's spicy and will make you sweat, however the numbing affect of the sichuan peppercorn tames the heat and has you coming back for more.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place flour in a large bowl. Beat egg in a shallow dish. Coat a piece of chicken in flour, dip in egg, coat again in flour, and place on a plate. Repeat with remaining chicken. Let coated chicken rest for 10 minutes.
- Heat chili bean sauce and 1/4 cup vegetable oil in a large skillet over medium heat, whisking occasionally, for 8 minutes.
- Heat 4 cups oil to 350 degrees F (175 degrees C) in a large skillet. Fry chicken in batches: cook for 4 minutes, flip, and cook other side until golden brown, about 4 minutes more. Transfer to a paper towel-lined plate.
- Dip chicken tenders in the chili bean sauce mixture, using tongs. Transfer to a serving plate and sprinkle with ground Sichuan peppercorns. Serve immediately.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 19.1 g, Cholesterol 111.1 mg, Fat 39.8 g, Fiber 0.9 g, Protein 35.9 g, SaturatedFat 6.1 g, Sodium 3004.4 mg, Sugar 9.6 g
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