30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Sichuan Hot Chicken Biscuit
An exquisite Sichuan Hot Chicken Biscuit featuring Kurobuta pork fried chicken, a complex chili oil, and a flaky, laminated biscuit.
Total Time
90
Yield
4
Calories
800 cal
Difficulty
Hard
Cuisine
Chinese
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What You'll Need
Equipment:
Large bowl, Whisk, Baking sheet, Deep fryer or large pot, Tongs, Rolling pin •
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Instructions
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.
