Name: Sichuan Chile Chicken-Fried Chicken (Standard)
Total time: 45 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 4 Boneless skinless chicken breasts; 1 tbsp Ground Sichuan peppercorns; 1 tsp Salt; 1 cup All purpose flour; 2 Eggs, beaten; 1/2 cup Vegetable oil; 1 cup Chicken stock; 1 tbsp Dried red chiles, crushed; 1 tbsp All purpose flour

Recipe tier

A straightforward approach using ground Sichuan peppercorns and dried chiles in a simple dredge and pan-gravy.

Total 45 min

Serves 4 servings

Steps 4

Ingredients 9

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Fire it up · 61 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 13m Cook 32m Plate 5m Reset 10m

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Chicken
4 600 g Boneless skinless chicken breasts
1 tbsp 8 g Ground Sichuan peppercorns
1 tsp 6 g Salt
Dredge
1 cup 125 g All purpose flour
2 100 g Eggs, beaten
cup 120 mL Vegetable oil
Gravy
1 cup 240 mL Chicken stock
1 tbsp 15 g Dried red chiles, crushed
1 tbsp 15 g All purpose flour

Equipment

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Instructions

🎙️ Cook with voice coach

Pound chicken breasts to an even inch thickness, season with salt and ground Sichuan peppercorns, then dredge in flour, dip in beaten eggs, and coat in flour again.
Heat oil in a heavy skillet to 350 degrees Fahrenheit and fry chicken until golden brown and internal temperature reaches 165 degrees Fahrenheit, about 4 minutes per side.
Remove chicken to a rack to drain, reserving 1 tablespoon of rendered fat in the pan.
Whisk flour into the reserved fat over medium heat, stir in chicken stock and crushed chiles, simmering until thickened into a light gravy.