Hello! hi everyone. Wesley here. Today we’re adding yet another installment to our rapidly growing series dedicated to fried chicken with a shot at a Sichuan style hot wing. This of course, comes on the heels of the now plethora of popcorn chicken and chicken wings that we’ve done in this series already, including the Vietnamese nuoc-cham wings, Korean gochujang glazed wings, Taiwanese popcorn chicken, Japanese chicken karaage, and just. so. so much fried chicken now.

Today’s Sichuan wings, however, will not only be leaning very heavily on the use of Sichuan peppercorn to create its signature numbing quality, but also on a freshly toasted and ground Chinese five spice blend that is absolutely going to knock the socks off of every single other pre-ground mixture that you have ever used. To pair with this, we’re also gonna draw some inspiration from a Sichuan fried pork dish from my childhood “su rou” that I’ve literally only ever had paired specifically with jalepenos and cilantro, and to be honest, I’m not sure why that is, but you better believe that’s how we’re gonna do our wings today, though. Hope you try it.

 

Yields 24

INGREDIENTS

  • 24 chicken wings

  • 4 cloves garlic

  • 1 inches (about 1 tbsp) ginger

  • 1 jalepeno

  • cilantro

  • fried shallots

  • 64oz fryer oil

INGREDIENTS (sauce)

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

  • 2 tbsp rice vinegar

  • 2 tbsp brown sugar

INGREDIENTS (breading)

  • 1/2 cup corn starch

  • 1/2 cup AP flour

  • 1 tbsp baking powder

  • 4 cloves garlic

  • 1 inches (about 1 tbsp) ginger

  • kosher salt

INGREDIENTS (five spice)

  • 1 tbsp clove

  • 1 tbsp fennel

  • 3 star anises pods

  • 1 tbsp Sichuan peppercorn

  • 1 cinnamon stick

PREP

  • SLICE the jalepeno, set aside

  • COMBINE all sauce ingredients, set aside

  • CRUSH and mince garlic, then add half to a mixing bowl for the breading, and set the other half aside

  • MINCE ginger, then add half to a mixing bowl for the breading, and set the other half aside

  • COMBINE remaining breading ingredients, mix thoroughly, then combine with chicken wings and set aside

ON THE STOVE

  • HEAT a wok over medium low heat, then add all five spice ingredients and toast for 3-5 minutes until fragrant, agitating frequently

  • ADD the spices to a spice blender and blent until a fine powder forms, then add a pinch of salt and set aside

  • ADD fryer oil and heat to 350F, then add the wings 12 at a time and fry for about 10 minutes until golden brown

  • REMOVE the fryer oil, reheat a wok as hot as possible, then add 4 tbsp peanut oil and long yao

  • ADD the garlic and ginger, then toss for 15 seconds until fragrant

  • ADD the jalepeno, then saute for 2-3 minutes

  • ADD the sauce and let reduce by about 20%

  • ADD the wings back to the wok and toss to combine

  • TURN off the heat, then season with five spice blend and toss to combine

  • FINISH with fried shallots and cilantro

 

tagged with sichuan fried chicken, fried chicken, sichuan numbing chicken, sichuan peppercorn, szechuan, chinese food, chinese cooking, fried chicken recipe, five spice, chinese five spice, woo can cook

newer/older