Extra Spicy Sichuan Hot Chicken Copycat
Recipe by Soup Loving Nicole from allrecipes.com
Dinner 35 Mins.
Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 550
- Carbohydrate: 19g
- Fat: 40g
- Fiber: 1g
- Protein: 36g
- Sugar: 10g
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