Difficulty Hard
Cook Time 1 hr+
Heat Spicy 🔥
Components 5 components
This bold sandwich brings the mouth-numbing tingle of Szechuan peppercorns to fried chicken in an exciting way. Crispy fried chicken breast is glazed in a fiery red sauce made with chili oil, ginger, garlic, and Szechuan peppercorns that create an electrifying sensation. The heat is mellowed by a cool red cabbage and carrot slaw, while a spicy mayo and cilantro finish add fresh herbaceous notes that balance the intense spice.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken breast1/2 cup buttermilk1 large egg1 tablespoon soy sauce (wet batter)1/3 cup all-purpose flour1/3 cup potato starch1 tablespoon chicken bouillon powder1/4 teaspoon salt1/8 teaspoon white pepper2 cups beef tallow or lard for fryingSzechuan Peppercorn Sauce 1/2 tablespoon Szechuan peppercorns, toasted and ground2 dried red chilies, deseeded and minced2 tablespoons doubanjiang (spicy bean paste)2 tablespoons soy sauce1 tablespoon Chinese black vinegar1/2 tablespoon brown sugar1 garlic clove, minced1/2 tablespoon fresh ginger, minced1 tablespoon neutral oilSzechuan Slaw 1 cup shredded red cabbage1/4 cup shredded carrots1/4 cup cucumber, thinly sliced2 tbsp thinly sliced red onions2 tbsp mayonnaise1 tbsp apple cider vinegar1 tsp sugar1/4 tsp celery seed1/2 tsp sesame oil1 tsp chili crisp oilto taste saltto taste black pepperCrispy Chili Oil Bacon Jam 4 slices thick-cut bacon, diced1/2 yellow onion, diced2 cloves garlic, minced2 tbsp chili crisp oil (such as Lao Gan Ma)1/2 tsp Szechuan peppercorns, toasted and ground2 tbsp brown sugar1 tsp soy sauce1 tbsp rice vinegarto taste saltCrab Rangoon Cream Cheese Spread 3 oz cream cheese, softened2 oz lump crab meat1 oz fresh goat cheese1 tbsp green onion, finely chopped1/4 tsp garlic powder1/4 tsp Worcestershire sauce1/4 tsp soy sauce1/4 tsp sesame oilto taste saltto taste white pepperToppings & Assembly 1 yellow potato bun or brioche bun, split 1 tbsp unsalted butter, softened Szechuan Slaw Crispy Chili Oil Bacon Jam (on bottom bun) Crab Rangoon Cream Cheese Spread (on bottom bun) Crispy wonton strips (on spread) Szechuan Peppercorn Sauce (on chicken) Toasted sesame seeds Directions 1 Pound the chicken breast to an even 3/4-inch thickness. 2 In a shallow bowl, whisk together buttermilk and egg. 3 In another shallow bowl, combine all-purpose flour, potato starch, chicken bouillon powder, salt, and white pepper. 4 Heat beef tallow or lard to 350°F in a deep skillet or Dutch oven. 5 Dredge the chicken breast in the flour mixture, coating both sides evenly. 6 Dip the floured chicken into the wet batter, shaking off excess. 7 Carefully place the chicken into the hot fat and fry for 6-8 minutes until golden brown and internal temperature reaches 165°F. 8 Remove chicken and drain on paper towels. 9 In a small saucepan over low heat, warm chili oil. 10 Add Szechuan peppercorns, minced ginger, and minced garlic. 11 Cook gently for 1-2 minutes until fragrant. 12 Add soy sauce and brown sugar. 13 Simmer for 2-3 minutes, stirring occasionally. Set aside. 14 In a medium bowl, combine shredded red cabbage and carrots. 15 In a small bowl, whisk together sesame oil, rice vinegar, sugar, and sesame salt. 16 Pour dressing over vegetables and toss to coat evenly. 17 Season with salt and pepper to taste. 18 In a small bowl, combine mayonnaise, chili oil, minced garlic, and crushed Szechuan peppercorns. 19 Fold in fresh minced cilantro. 20 Season with salt to taste. 21 In a small bowl, combine softened cream cheese with chili oil. 22 Stir in minced garlic and a pinch of Szechuan peppercorns. 23 Season with salt to taste. 24 Butter the cut sides of a yellow potato or brioche bun and toast until golden. 25 Spread the Szechuan Cream Cheese Spread on the bottom bun. 26 Place the hot fried chicken breast on top. 27 Brush generously with warm Szechuan Chili Glaze. 28 Pile the Red Cabbage & Carrot Slaw on the chicken. 29 Add a dollop of Spicy Szechuan Mayo. 30 Top with the bun and serve immediately.
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