Sichuan Hot Chicken Biscuit

Name: Sichuan Hot Chicken Biscuit (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 1 lb Boneless skinless chicken thighs; 1/2 cup Buttermilk; 1 tsp Salt; 1/2 tsp Black pepper; 1 cup All-purpose flour; 1/2 cup Cornstarch; 2 tbsp Soy sauce; 1 tbsp Rice vinegar; 1 tbsp Sesame oil; 1 tbsp Chili garlic sauce; 1 tsp Sugar; 1/2 tsp Sichuan peppercorns-ground; 2 cups All-purpose flour; 1 tbsp Baking powder; 1/2 tsp Baking soda; 1/2 tsp Salt; 1/2 cup Cold butter-cut into cubes; 3/4 cup Buttermilk; 2 Green onions-sliced

⏱1h

👥4

🔥650 cal

Easy

🍽️Chinese

🥗None

A flavorful and spicy biscuit sandwich featuring crispy fried chicken tossed in a classic Sichuan-inspired sauce.

1 lb Boneless skinless chicken thighs

1/2 cup Buttermilk

1 tsp Salt

1/2 tsp Black pepper

1 cup All-purpose flour

See all 19 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥650 cal

Easy

🍽️Chinese

🥗None

A flavorful and spicy biscuit sandwich featuring crispy fried chicken tossed in a classic Sichuan-inspired sauce.

#chicken #spicy #biscuits #Sichuan

Instructions

Marinate the Chicken in buttermilk, salt, and pepper for at least 30 minutes.
Combine all Sauce ingredients in a bowl and set aside.
To make the Biscuits, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add buttermilk and mix until just combined. Pat dough to 1-inch thickness and cut out biscuits.
Bake biscuits at 425°F (220°C) for 12-15 minutes, or until golden brown.
Dredge marinated chicken in flour and cornstarch mixture.
Fry chicken in hot oil until golden brown and cooked through.
Toss fried chicken in the Sauce.
Split biscuits and fill with sauced chicken. Garnish with green onions.

Ingredients

Chicken
1 lb 450 g Boneless skinless chicken thighs
1/2 cup 120 mL Buttermilk
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1 cup 120 g All-purpose flour
1/2 cup 60 g Cornstarch
Sauce
2 tbsp 30 mL Soy sauce
1 tbsp 15 mL Rice vinegar
1 tbsp 15 mL Sesame oil
1 tbsp 15 mL Chili garlic sauce
1 tsp 5 mL Sugar
1/2 tsp 2.5 mL Sichuan peppercorns-ground
Biscuits
2 cups 240 g All-purpose flour
1 tbsp 15 mL Baking powder
1/2 tsp 2.5 mL Baking soda
1/2 tsp 2.5 mL Salt
1/2 cup 113 g Cold butter-cut into cubes
3/4 cup 180 mL Buttermilk
Garnish
2 2 Green onions-sliced

Equipment

Large bowl
Whisk
Baking sheet
Deep fryer or large pot
Tongs

Instructions

Marinate the Chicken in buttermilk, salt, and pepper for at least 30 minutes.
Combine all Sauce ingredients in a bowl and set aside.
To make the Biscuits, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add buttermilk and mix until just combined. Pat dough to 1-inch thickness and cut out biscuits.
Bake biscuits at 425°F (220°C) for 12-15 minutes, or until golden brown.
Dredge marinated chicken in flour and cornstarch mixture.
Fry chicken in hot oil until golden brown and cooked through.
Toss fried chicken in the Sauce.
Split biscuits and fill with sauced chicken. Garnish with green onions.

Nutrition per serving

Calories 650