Action Bronson’s Explosive Crispy Chicken
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
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 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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