What you'll need:
- 4 chicken thighs (boneless)
- 200ml buttermilk
- Oil, for deep fat frying
- 2 green chillies, sliced
- 1 tsp sea salt
- 2 tsp Sichuan peppercorns (ground)
- 250g plain flour
- 2 tsp chilli powder
- 4 tsp smoked paprika
- 2 tsp five-spice powder
- 1 tsp Tobasco
- Sour cream, to serve
Time: 30 minutes
Before you get started with the cooking, marinate the chicken thighs in the buttermilk for about an hour. Once that’s done, heat some oil in a pan, and fry the green chillies until crisp. Set aside for later.
Get plenty of oil heated in a large pan or deep fat fryer (you want this at 175g, or hot enough to properly sizzle). While that’s heating up, on a large plate, combine the flour, the paprika, sea salt, chilli powder, Sichuan peppercorns, and five spice.
Remove the chicken from the buttermilk, coat in the flour mix, and deep fry for about 10-15 minutes or until cooked through and golden. Remove, drain on some kitchen paper, and serve with the fried chillies, a splash of Tobasco, and some soured cream.
This flaming-hot dish deserves to be paired with a fresh, dry rosé from Langhorne Creek. The Small Change Wines 'Road Trip' Rose 2018 is a winner with spicy food so this should be a winning combo!
There you have it -- a special recipe for Sichuan Fried Chicken!
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