Cooked - Action Bronson’s Explosive Crispy Chicken

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Action Bronson’s Explosive Crispy Chicken

1.0

½ cup soy sauce

½ cup rice vinegar

¼ cup sugar

For the frying: 6 boneless

Skinless chicken thighs

Cut into cubes

4 cups canola oil

1 ½ cups rice flour

1 ½ cups cornstarch

1 cup seltzer water

⅓ cup sugar

1 tablespoon salt

1 cup Szechuan peppercorns

For the garnish: 2 scallions

Thinly sliced

Divided

1 cup Szechuan peppers

Divided

½ bunch cilantro

Roughly chopped

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 ½ 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
MORE:Tingly Chicken and Greens Noodle BowlsFried Chicken Thighs and Cheesy Grits with Green OnionsTingly Szechuan Pepper Beef Noodles

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Chicken

CuisineAsian

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 126 weeks ago

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