Sichuan Hot Chicken Tenders Food

EXTRA SPICY SICHUAN HOT CHICKEN COPYCAT

Extra Spicy Sichuan Hot Chicken Copycat image

A popular dish at a fast-food chain restaurant is trending all over the US right now. If you are the one that goes in and asks for extra spicy, well this is the recipe for you. It's spicy and will make you sweat, however the numbing affect of the sichuan peppercorn tames the heat and has you coming back for more.

Provided by Soup Loving Nicole

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 35m

Yield 4

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 549.7 calories, Carbohydrate 19.1 g, Cholesterol 111.1 mg, Fat 39.8 g, Fiber 0.9 g, Protein 35.9 g, SaturatedFat 6.1 g, Sodium 3004.4 mg, Sugar 9.6 g

HOT AND SPICY SICHUAN CHICKEN

Hot and Spicy Sichuan Chicken image

This is a traditional Chinese dish, which is simple to make. Tender chunks of chicken are bathed in a rich, hot, and spicy sauce. Enjoy with freshly cooked white rice.

Provided by Jin

Categories World Cuisine Recipes Asian Chinese

Time 1h7m

Yield 4

Number Of Ingredients 10

Ingredients

½ (2 pound) whole chicken
1 (3/4 inch thick) slice fresh ginger, crushed
1 teaspoon Sichuan peppercorns
¼ cup soy sauce
¼ cup chile oil
2 tablespoons white sugar
¼ teaspoon monosodium glutamate (MSG)
¼ teaspoon Sichuan peppercorn oil
6 spring onions (white parts only), cut into 3/4-inch pieces
1 teaspoon toasted sesame seeds, or to taste

Steps:

Bring a large pot of water to a boil; add chicken and cook for 2 to 3 minutes. Drain and discard water.
Bring a large pot of fresh water to a boil; add chicken, ginger, and peppercorns. Add more water if needed to cover chicken completely. Cover and cook over high heat until chicken is no longer pink and juices run clear, 35 to 45 minutes. Drain and discard water.
Horizontally chop chicken into 3/4-inch pieces, cutting through the bone and skin. Vertically chop into 3/4-inch squares; transfer to a bowl.
Combine soy sauce, chile oil, sugar, MSG, and Sichuan peppercorn oil in a bowl to form a sauce; pour over chicken and toss well. Garnish with spring onions and sesame seeds.

Nutrition Facts : Calories 377.5 calories, Carbohydrate 9.8 g, Cholesterol 40.2 mg, Fat 32.7 g, Fiber 0.9 g, Protein 11.3 g, SaturatedFat 7.5 g, Sodium 972.8 mg, Sugar 7.1 g

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