Chinese > Fried Chicken

Szechuan Peppercorn Fried Chicken Recipe

Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Szechuan peppercorns, ground
- 1/2 cup cold water
- 1 egg
- Vegetable oil, for frying
- Green onions, sliced (for garnish)

Special equipment needed:
- Deep fryer or large pot for frying
- Wire rack for draining fried chicken

Step-by-step instructions:

1. In a large bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and ground Szechuan peppercorns.

2. In a separate bowl, whisk together the cold water and egg.

3. Add the chicken pieces to the wet mixture and toss to coat.

4. Heat vegetable oil in a deep fryer or large pot to 350°F.

5. Dredge the chicken pieces in the dry mixture, shaking off any excess.

6. Fry the chicken in batches until golden brown and cooked through, about 5-6 minutes per batch.

7. Use a slotted spoon or spider to remove the fried chicken from the oil and place on a wire rack to drain.

8. Garnish with sliced green onions and serve hot.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4 servings

Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 25g
Protein: 25g

Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or wings.
- All-purpose flour can be substituted with rice flour or potato starch.
- Szechuan peppercorns can be substituted with black peppercorns or red pepper flakes.

Variations:
- Add chopped garlic and ginger to the dry mixture for extra flavor.
- Serve with a side of steamed rice and stir-fried vegetables for a complete meal.
- Use the same recipe with tofu or shrimp instead of chicken for a vegetarian or seafood version.

Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the chicken from becoming greasy.
- Do not overcrowd the fryer or pot, as this will lower the oil temperature and result in soggy chicken.
- Use a wire rack to drain the fried chicken instead of paper towels to prevent it from becoming soggy.

Storage instructions:
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the fried chicken in a preheated oven at 350°F for 10-15 minutes or until heated through.

Presentation ideas:
Serve the fried chicken on a platter with sliced green onions and a sprinkle of Szechuan peppercorns for an extra pop of flavor.

Garnishes:
Sliced green onions

Pairings:
Steamed rice and stir-fried vegetables

Suggested side dishes:
Stir-fried bok choy or broccoli

Troubleshooting advice:
- If the chicken is not crispy enough, increase the amount of cornstarch in the dry mixture.
- If the chicken is too greasy, make sure the oil is hot enough before frying and do not overcrowd the fryer or pot.

Food safety advice:
- Use a thermometer to ensure the oil reaches the correct temperature before frying.
- Do not reuse the oil for frying, as this can lead to foodborne illness.

Food history:
Szechuan peppercorns are a key ingredient in Szechuan cuisine, which is known for its bold and spicy flavors.

Flavor profiles:
Savory, crispy, and spicy

Serving suggestions:
Serve hot as an appetizer or main dish.

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Region: Chinese

Taste: Spicy, Tangy, Savory, Aromatic, Zesty