30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Sichuan Hot Chicken Biscuit
A more nuanced Sichuan Hot Chicken Biscuit with a homemade chili oil and a slightly more tender biscuit.
Total Time
75
Yield
4
Calories
700 cal
Difficulty
Medium
Cuisine
Chinese
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What You'll Need
Equipment:
Large bowl, Whisk, Baking sheet, Deep fryer or large pot, Tongs •
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Instructions
Marinate the Chicken in buttermilk, salt, and white pepper for at least 1 hour.
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 cold buttermilk and mix until just combined. Gently pat dough to 1-inch thickness and cut out biscuits.
Bake biscuits at 425°F (220°C) for 15-18 minutes, or until golden brown.
Dredge marinated chicken in flour and potato starch 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 and sesame seeds.
