Name: Sichuan Chile Oven-Fried Chicken (Standard)
Total time: 1 h
Yield: 4 servings
Cuisine: Sichuan
Ingredients: 2 lbs Chicken drumsticks; 1 tbsp Neutral vegetable oil; 1/2 cup Cornstarch; 1 tbsp Ground Sichuan peppercorns; 1 tbsp Dried red chile flakes; 1 tsp Fine sea salt; 1 tsp Garlic powder

Recipe tier

A straightforward, crispy oven-baked chicken coated in a vibrant mix of Sichuan peppercorns and dried chiles.

Total 1h

Serves 4 servings

Steps 4

Ingredients 7

Soundtrack the cook

Fire it up · 74 minutes

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

Prep 17m Cook 43m Plate 5m Reset 10m

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Chicken
2 lbs 900 g Chicken drumsticks
1 tbsp 15 mL Neutral vegetable oil
Dry Coating
cup 65 g Cornstarch
1 tbsp 8 g Ground Sichuan peppercorns
1 tbsp 8 g Dried red chile flakes
1 tsp 6 g Fine sea salt
1 tsp 3 g Garlic powder

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 425 degrees Fahrenheit and place a wire rack over a rimmed baking sheet.
In a large bowl, toss the Chicken ingredients with vegetable oil until evenly coated.
In a shallow dish, whisk together all Dry Coating ingredients. Dredge each piece of chicken in the mixture, shaking off excess so a thin, even layer remains.
Arrange chicken on the wire rack. Bake for 40 to 45 minutes, turning once halfway through, until the internal temperature reaches 165 degrees Fahrenheit and the skin is audibly crisp.