This video is unavailable because we were unable to load a message from our sponsors.
If you are using ad-blocking software, please disable it and reload the page.
PlayingAction Bronson’s Explosive Crispy Chicken
Action Bronson’s Explosive Crispy Chicken
My Teenager Seems So… Distant. When Should I Worry?
Youth Development Expert Answers Most-Asked Parenting Questions
How Do I Teach My Kids to Eat Healthier? They Only Want Junk Foo…
How to DIY a Wine Rack Using Common Hardware Store Items
11-Year-Old Cook Teaches You How to Make Her Easy Meatballs in T…
How to Make Brie Bites | Easy Appetizer | David Burtka
Doctor Weighs In on Screen Time + Offers an Alternative That's B…
How to Make Figs with Goat Cheese + Pink Peppercorn Honey | Easy…
How to Make Spicy, Sweet & Sour Egg Rolls and Hoisin-Peanut Dipp…
Rach's Chicken and Shrimp Penne + Dr. Will Li Shares The Latest …
How to Make Goan Chicken Chili Fry
Inspiring Sisters Help Ukrainian Refugees Find Affordable NYC Ho…
How to Make Vegetarian Black Bean Chile Rellenos | Rachael Ray
How to Make Sweet Potato Cake with Cream Cheese Frosting and Sal…
How to Make a Loaded Sheet Pan Quesadilla | Gail Simmons
How to Make Mediterranean Sheet Pan Nachos | Gail Simmons
Easy DIY Ideas For a Colorful & Festive Party: Candy Cake, Artsy…
How to Make Pork or Chicken with Green Onions and Green Rice | M…
Rach's Chicken Enchiladas + Dr. Will Li Shares The Latest Resear…
Ingredients
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
Yield
Serves: 4
Preparation
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.
Kezia Williams, the CEO of the Black upStart who teaches Black entrepreneurs how to create successful small businesses, shares ways to save money on gas.