As if fried chicken isn’t awesome enough, Mandy Lee of Lady and Pups is back with an unforgettable Sichuan hot chicken that takes the dish to new heights. This recipe is all about the balance of fragrance and heat from the Sichuan peppercorns with the crispy, crunchy texture of the breaded chicken. Trust us, you’ll want to sink your teeth into this ASAP. GET THE RECIPE ►► https://f52.co/3kvKFYU

Check out Mandy’s blog for much more of her food, writing, and photography ►► http://www.ladyandpups.com/

More chicken recipes from Mandy
How to Make the Crispiest, Juiciest Chicken: https://f52.co/3rvAWDD
Super-Crispy Chicken Smash Burger: https://f52.co/3BeKyqx

PREP TIME: 7 hours
COOK TIME: 20 minutes
SERVES: 4

INGREDIENTS

Chicken & Marinade
8 mixed bone-in, skin-on chicken legs, and thighs (or if you must, 6 bone-in, skin-on breasts)
2 large (25 grams) green scallions
1 tablespoon grated ginger
1/4 cup (80 grams) Sichuan broad bean chile paste (doubanjiang)
1/4 cup (60 milliliters) soy sauce
1 tablespoon sake
1 tablespoon light brown sugar
2 teaspoons ground Sichuan peppercorns
1 teaspoon ground white pepper
1/2 teaspoon table salt
2 tablespoons water

Mala Hot Paste
1/4 cup (24 grams) Sichuan or Korean chile flakes
2 tablespoons Sichuan peppercorns
1 tablespoon ground white pepper
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/2 star anise pod
1 tablespoon toasted sesame oil
1/2 tablespoon soy sauce
1 teaspoon honey
1 teaspoon rice vinegar
5 garlic cloves, grated
1/4 cup (60 milliliters) canola oil
5 tablespoons (70 grams) unsalted butter
2 tablespoons chopped fresh cilantro

Breading & Frying
1 cup (240 milliliters) buttermilk
1 large egg
1 cup (125 grams) all-purpose flour
1/2 cup (40 grams) potato starch or cornstarch
1/2 cup (53 grams) rice flour
1 tablespoon baking powder
1 tablespoon each ground white and black pepper
2 teaspoons garlic powder
1/4 teaspoon baking soda
1 teaspoon fine sea salt
Canola oil
Slices of squishy white bread (pullman or other loaf), for serving

Recipe excerpted with permission from The Art of Escapism Cooking: A Survival Story, with Intensely Good Flavors by Mandy Lee, published by William Morrow Cookbooks. © 2019 by Mandy Lee. Reprinted courtesy of HarperCollins Publishers. —Mandy @ Lady and pups

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