How to Make Extra Spicy Sichuan Hot Chicken at Home

If you love bold flavors and a serious kick of heat, this recipe is perfect for you. With a blend of fiery spices and crispy chicken, it’s an easy way to bring authentic Sichuan heat right to your kitchen.

Kitchen Tips

Use fresh Sichuan peppercorns for the best aroma and numbing effect.
Control the spice level by adjusting the amount of chili peppers or chili oil.
Fry the chicken until golden and crispy to add texture and keep it juicy inside.

Ingredients 0/5

1 egg, beaten 1 pound chicken breast tenderloins 1 (8 ounce) jar chili bean sauce (such as Toban Djan®) ¼ cup vegetable oil 2 tablespoons ground Sichuan peppercorns

Why This Recipe Is So Popular

This dish packs a fiery punch with bold flavors that excite the taste buds. The combination of numbing Sichuan peppercorns and spicy chili creates a unique, addictive heat. It's perfect for those who love intense, flavorful meals that warm you from the inside out.

Step 1

Put the flour in a big bowl. In a separate shallow dish, beat the egg. Take each piece of chicken and give it a good coating of flour, then dip it into the egg, and coat it in flour once more. Place the coated chicken on a plate and let it rest for about 10 minutes.

Step 2

While the chicken is resting, heat the chili bean sauce and a quarter cup of vegetable oil in a large skillet over medium heat. Stir it occasionally and let it cook for around 8 minutes so the flavors blend nicely.

Step 3

Heat about 4 cups of oil in a large pan until it reaches 350°F (175°C). Fry the chicken in batches, cooking each side for about 4 minutes or until golden and crispy. Once done, transfer the chicken to a plate lined with paper towels to soak up any excess oil.

Step 4

Finally, dip the fried chicken tenders into the chili bean sauce using tongs to coat them well. Arrange them on a serving plate, sprinkle with ground Sichuan peppercorns, and dig in right away while they're hot and spicy!

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people cooked this recipe

By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

Serving Options To Try

Serve this spicy chicken with steamed jasmine rice or simple stir-fried vegetables. A cooling cucumber salad or a light soup can help balance the heat. Garnish with chopped green onions and toasted sesame seeds for extra flavor and crunch.

How To Freeze This Dish

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a pan to keep the chicken crispy. Avoid microwaving directly to prevent sogginess. For longer storage, freeze the chicken and thaw overnight before reheating.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breast tenderloins?

Yes, chicken thighs work well and can add extra juiciness, but adjust frying time as needed to ensure they're cooked through.

What can I substitute for chili bean sauce if I can't find Toban Djan?

You can use a mix of chili paste and fermented black beans or a spicy chili garlic sauce as alternatives.

How do I know when the oil is at 350°F (175°C) for frying?

Use a kitchen thermometer to check the temperature, or drop a small piece of bread in the oil—if it browns in about 60 seconds, the oil is ready.

Is it possible to make this less spicy?

Yes, reduce the amount of chili bean sauce and Sichuan peppercorns or remove the seeds from the chili bean sauce if possible.

Can I prepare the chicken ahead of time?

You can coat the chicken and let it rest, but for best texture, fry and coat with sauce just before serving.

Why do I need to double coat the chicken with flour and egg?

The double coating creates a crispy outer layer that holds the sauce well and keeps the chicken tender inside.

How should I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 2 days and reheat in a skillet to maintain crispiness.

Can I bake the chicken instead of frying it?

Baking is possible but won’t be as crispy; bake at 400°F (200°C) for about 20 minutes, flipping halfway through.