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For the marinade:
  • 1/2 cup soy sauce
  • 1/2 cup rice vinegar
  • 1/4 cup sugar
For the frying:
  • For the frying: 6 boneless, skinless chicken thighs, cut into cubes
  • 4 cups canola oil
For the dredge:
  • 1 1/2 cups rice flour
  • 1 1/2 cups cornstarch
  • 1 cup seltzer water
For the spice mix:
  • 1/3 cup sugar
  • 1 tablespoon salt
  • 1 cup Szechuan peppercorns
For the garnish:
  • For the garnish: 2 scallions, thinly sliced, divided
  • 1 cup Szechuan peppers, divided
  • 1/2 bunch cilantro, roughly chopped


Serves: 4


Combine marinade ingredients in a bowl or zip-top bag and add chicken. Marinate for 30 minutes and up to 2 hours.

Heat canola oil in a wok or Dutch oven to 375°F. 

Combine flour, cornstarch and seltzer in a bowl. Working one piece at a time, remove chicken from marinade, dredge it in the flour and carefully add it to the hot oil. Repeat with remaining chicken, making sure the oil temperature stays high. Move the chicken pieces around so they don't stick to each other and fry for 5-10 minutes until dark, crispy and cooked through.

Combine spice mix in a large bowl. Toss the hot chicken with the spice mix to coat.

Drain frying oil then add a small amount back into the pan. When the oil is hot again, add the chicken back and toss in 1/2 the scallions and the szechuan peppers. Cook for 1-2 minutes, tossing occasionally.

Plate chicken and garnish with remaining scallions and cilantro. Serve with white rice alongside.

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