Currently, a popular meal from a fast-food chain restaurant is in style across the US. This dish is for you if you are the one who always requests something extra hot. Although it is hot and will make you sweat, the sichuan peppercorn’s numbing effect will temper the heat and keep you going back for more.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ⅓ cup all-purpose flour
- 1 egg, beaten
- 1 pound chicken breast tenderloins
- 1 (8 ounce) jar chili bean sauce (such as Toban Djan®)
- ¼ cup vegetable oil
- 4 cups vegetable oil
- 2 tablespoons ground Sichuan peppercorns
Instructions
- Place flour in a large bowl. Beat egg in a shallow dish. Coat a piece of chicken in flour, dip in egg, coat again in flour, and place on a plate. Repeat with remaining chicken. Let coated chicken rest for 10 minutes.
- Heat chili bean sauce and 1/4 cup vegetable oil in a large skillet over medium heat, whisking occasionally, for 8 minutes.
- Heat 4 cups oil to 350 degrees F (175 degrees C) in a large skillet. Fry chicken in batches: cook for 4 minutes, flip, and cook other side until golden brown, about 4 minutes more. Transfer to a paper towel-lined plate.
- Dip chicken tenders in the chili bean sauce mixture, using tongs. Transfer to a serving plate and sprinkle with ground Sichuan peppercorns. Serve immediately.
- You can find chili bean sauce and Sichuan peppercorns in your local Asian market for under $5 for both.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 550 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 111 mg |
| Dietary Fiber | 1 g |
| Protein | 36 g |
| Saturated Fat | 6 g |
| Sodium | 3004 mg |
| Sugars | 10 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
The family loved it. I found it a little salty, even with no added salt. Not too difficult to make. I’d give it 4.5 stars if I could.