This is a copycat recipe of extra spicy Sichuan hot chicken that is a popular dish at many fast-food chain restaurants. It can easily be made at home, but beware, it's spicy!
Preparation Time
5 mins
Cooking Time
20 mins
Total Time
25 mins
Calories
550 Calories
Recipe Instructions
Step 1
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.
Step 2
Heat chili bean sauce and 1/4 cup vegetable oil in a large skillet over medium heat, whisking occasionally, for 8 minutes.
Step 3
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.
Step 4
Dip chicken tenders in the chili bean sauce mixture, using tongs. Transfer to a serving plate and sprinkle with ground Sichuan peppercorns. Serve immediately.
Ingredients
1 egg, beaten
4 cups vegetable oil
1 pound chicken breast tenderloins
1 (8 ounce) jar chili bean sauce (such as Toban Djan®)
