Extra Spicy Sichuan Hot Chicken Copycat recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Ingredients
- ⅓ cup all-purpose flour 1 egg, beaten 1 pound chicken breast tenderloins 1 (8 ounce) jar chili bean sauce (such as Toban Djan®) ¼ cup vegetable oil 4 cups vegetable oil 2 tablespoons ground Sichuan peppercorns
Nutrition Info
- 549.7 caloriescarbohydrate: 19.1 gcholesterol: 111.1 mgfat: 39.8 gfiber: 0.9 gprotein: 35.9 gsaturatedFat: 6.1 gservingSize: -sodium: 3004.4 mgsugar: 9.6 gtransFat: : -unsaturatedFat: : -
Directions Extra Spicy Sichuan Hot Chicken Copycat
Directions
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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.