What you'll need:
- 4 boneless chicken thighs
- 200ml buttermilk
- Oil, for deep frying
- 2 green chillies, sliced
- 2 tsp Sichuan peppercorns or similar
- 1 tsp salt
- 250g flour
- 2 tsp chilli powder
- 4 tsp smoked paprika
- 2 tsp five spice powder
- Soured cream to serve
Time: 30 mins
Before you begin, marinate your chicken in a bowl of buttermilk for at least an hour in the fridge. Once you’re ready to cook, lightly fry the green chillies in a dash of oil until crisp, then set aside.
On a large plate, combine the smoked paprika, Sichuan peppercorns, sea salt, flour, chilli powder, and five spice powder on a plate. Heat your deep fat fryer to 175C, or heat plenty of oil a large frying pan or wok.
Remove the chicken thighs from the buttermilk, dredge in the flour and spice mix, and fry until cooked through - 10 to 15 minutes should be enough. Serve hot with the fried green chillies and a splodge of soured cream. Heaven!
This recipe will go brilliantly with the Vallformosa 'MVSA' Cava NV. These two should be a winning combo!
There you have it -- a special recipe for Sichuan Fried Chicken!
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