Sichuan Hot Chicken: A Spicy Copycat Recipe

Ingredients

• 1 egg, beaten
• 1 pound chicken breast tenderloins
• 1 (8 ounce) jar chili bean sauce (such as Toban Djan®)
• ¼ cup vegetable oil
• 2 tablespoons ground Sichuan peppercorns

Step 1

Put the flour in a big bowl. In a separate shallow dish, beat the egg. Take a piece of chicken and coat it in the flour, then dip it into the egg, and coat it again in the flour. Place it on a plate and repeat with the rest of the chicken. Let the coated chicken sit for about 10 minutes to set.

Step 2

While the chicken is resting, heat the chili bean sauce and 1/4 cup of vegetable oil in a large skillet over medium heat. Give it a good whisk now and then and let it cook for about 8 minutes so the flavors come together.

Step 3

Heat about 4 cups of oil in another large skillet until it reaches 350°F (175°C). Fry the chicken in batches, cooking each side for about 4 minutes or until golden and crispy. Once done, transfer the chicken to a plate lined with paper towels to drain any excess oil.

Step 4

Finally, use tongs to toss the fried chicken in the chili bean sauce until each piece is nicely coated. Arrange the chicken on a serving plate, sprinkle with ground Sichuan peppercorns, and dig in right away while it’s hot and spicy!