Popular
Latest From the Show
Action Bronson’s Explosive Crispy Chicken
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
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.
MORE:
Tingly Chicken and Greens Noodle Bowls
Fried Chicken Thighs and Cheesy Grits with Green Onions
Tingly Szechuan Pepper Beef Noodles