Recipe: Sichuan Fried Chicken

This Chinese influenced, Sichuan Fried Rice recipe from our restaurant development manager, Adriano, serves 2. 



  • 4 boneless free range chicken thighs
  • 200ml buttermilk
  • Oil, for deep-fat frying
  • 1-2 green chillies, sliced
  • 2 tsp. ground Sichuan peppercorns
  • 1 tsp. sea salt, or to taste
  • 250g plain flour
  • 4 tsp. smoked paprika
  • 2 chilli powder
  • 2 tsp. five-spice powder
  • 1 tsp. Tabasco, or to taste
  • Soured cream, to serve


  1. Marinate the chicken in the buttermilk in a shallow dish in the fridge for an hour or so.
  2. Heat a dash of oil in a pan and fry the sliced green chillies until crisp. Set aside.
  3. Combine the Sichuan peppercorns, sea salt, flour, smoked paprika, chilli powder and Chinese five-spice on a large plate.
  4. Heat the oil in a large pan or deep-fat fryer to 175c and keep watch over it.
  5. Remove the chicken from the buttermilk, dip into the spiced flour and fry in two batches until cooked through – about 10-15 minutes.
  6. Serve with the fried green chillies, Tabasco sprinkled over and soured cream, for dipping.

MKTNG 10462 Widgets For Online 217X45px Online