Name: Sichuan Hot Chicken Biscuit (Elevated)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 lb Kurobuta pork thighs-boneless, skinless; 1/2 cup Buttermilk; 1 tsp Salt; 1/2 tsp Szechuan peppercorns-finely ground; 1 cup Cake flour; 1/2 cup Rice flour; 2 tbsp Light soy sauce; 1 tbsp Chinkiang vinegar; 1 tbsp Toasted sesame oil; 2 tbsp Premium chili oil; 1 tsp Shaoxing wine; 1/2 tsp Sugar; 2 1/2 cups All-purpose flour; 1 tbsp Baking powder; 1/4 tsp Baking soda; 1 tsp Salt; 1 cup Very cold unsalted butter-cut into cubes; 3/4 cup Ice water; 2 Scallions-finely sliced; 1 tbsp Black sesame seeds

Recipe tier

An exquisite Sichuan Hot Chicken Biscuit featuring Kurobuta pork fried chicken, a complex chili oil, and a flaky, laminated biscuit.

Total 1h

Serves 4

Steps 9

Ingredients 20

Soundtrack the cook

Dinner party · 76 minutes

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

Prep 24m Cook 36m Plate 5m Reset 10m

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Chicken
1 lb 450 g Kurobuta pork thighs-boneless, skinless
cup 120 mL Buttermilk
1 tsp 5 mL Salt
tsp 2.5 mL Szechuan peppercorns-finely ground
1 cup 120 g Cake flour
cup 60 g Rice flour
Sauce
2 tbsp 30 mL Light soy sauce
1 tbsp 15 mL Chinkiang vinegar
1 tbsp 15 mL Toasted sesame oil
2 tbsp 30 mL Premium chili oil
1 tsp 5 mL Shaoxing wine
tsp 2.5 mL Sugar
Biscuits
2 cups 300 g All-purpose flour
1 tbsp 15 mL Baking powder
tsp 1.25 mL Baking soda
1 tsp 5 mL Salt
1 cup 226 g Very cold unsalted butter-cut into cubes
cup 180 mL Ice water
Garnish
2 2 Scallions-finely sliced
1 tbsp 15 mL Black sesame seeds

Equipment

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Instructions

🎙️ Cook with voice coach

Marinate the Kurobuta pork thighs in buttermilk, salt, and Szechuan peppercorns for at least 4 hours, or overnight.
Combine all Sauce ingredients in a bowl and set aside.
To make the Biscuits, combine flour, baking powder, baking soda, and salt. Cut in cold butter until pea-sized pieces remain. Gradually add ice water, mixing until just combined. Fold dough 3 times for lamination, then chill for 30 minutes.
Roll out dough to 1-inch thickness and cut out biscuits.
Bake biscuits at 400°F (200°C) for 18-20 minutes, or until golden brown and flaky.
Dredge marinated pork in cake flour and rice flour mixture.
Fry pork in hot oil until golden brown and cooked through.
Toss fried pork in the Sauce.
Split biscuits and fill with sauced pork. Garnish with scallions and black sesame seeds.