Sichuan Style Salt Baked Chicken Recipes
EXTRA SPICY SICHUAN HOT CHICKEN COPYCAT
A popular dish at a fast-food chain restaurant is trending all over the US right now. If you are the one that goes in and asks for extra spicy, well this is the recipe for you. It's spicy and will make you sweat, however the numbing affect of the sichuan peppercorn tames the heat and has you coming back for more.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place flour in a large bowl. Beat egg in a shallow dish. Coat a piece of chicken in flour, dip in egg, coat again in flour, and place on a plate. Repeat with remaining chicken. Let coated chicken rest for 10 minutes.
- Heat chili bean sauce and 1/4 cup vegetable oil in a large skillet over medium heat, whisking occasionally, for 8 minutes.
- Heat 4 cups oil to 350 degrees F (175 degrees C) in a large skillet. Fry chicken in batches: cook for 4 minutes, flip, and cook other side until golden brown, about 4 minutes more. Transfer to a paper towel-lined plate.
- Dip chicken tenders in the chili bean sauce mixture, using tongs. Transfer to a serving plate and sprinkle with ground Sichuan peppercorns. Serve immediately.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 19.1 g, Cholesterol 111.1 mg, Fat 39.8 g, Fiber 0.9 g, Protein 35.9 g, SaturatedFat 6.1 g, Sodium 3004.4 mg, Sugar 9.6 g
SICHUAN PEPPER-SALT ROAST CHICKEN
Provided by Lillian Chou
Categories Chicken Bake Dinner Party Potluck Coffee Grinder Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F with rack in middle.
- Finely grind peppercorns with salt in grinder.
- Pat chicken dry, then rub with olive oil and 2 teaspoons pepper-salt (reserve remainder). Transfer to a rack set over a roasting pan. Pour 1 cup water into bottom of pan and roast chicken until skin is golden and crisp and a thermometer inserted into thickest part of thigh (do not touch bone) registers 170°F, 50 minutes to 1 hour.
- Transfer chicken to a platter and let rest 10 minutes. Serve chicken with remaining pepper-salt on the side.
HOT AND SPICY SICHUAN CHICKEN
This is a traditional Chinese dish, which is simple to make. Tender chunks of chicken are bathed in a rich, hot, and spicy sauce. Enjoy with freshly cooked white rice.
Provided by Jin
Categories World Cuisine Recipes Asian Chinese
Time 1h7m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil; add chicken and cook for 2 to 3 minutes. Drain and discard water.
- Bring a large pot of fresh water to a boil; add chicken, ginger, and peppercorns. Add more water if needed to cover chicken completely. Cover and cook over high heat until chicken is no longer pink and juices run clear, 35 to 45 minutes. Drain and discard water.
- Horizontally chop chicken into 3/4-inch pieces, cutting through the bone and skin. Vertically chop into 3/4-inch squares; transfer to a bowl.
- Combine soy sauce, chile oil, sugar, MSG, and Sichuan peppercorn oil in a bowl to form a sauce; pour over chicken and toss well. Garnish with spring onions and sesame seeds.
Nutrition Facts : Calories 377.5 calories, Carbohydrate 9.8 g, Cholesterol 40.2 mg, Fat 32.7 g, Fiber 0.9 g, Protein 11.3 g, SaturatedFat 7.5 g, Sodium 972.8 mg, Sugar 7.1 g
SICHUAN STYLE SALT BAKED CHICKEN
This recipe is from Sichuan Province, China where salt from the local salt mines was used to make this dish. Since salt was an expensive commodity, the use of so much salt kept this dish in the realm of the wealthy. The sauces are not Sichuanese but are worthy to accompany this dish.
Provided by Member 610488
Categories Whole Chicken
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Rinse the chicken under cool water, cut away any fat around the cavity opening, and place the chicken in a large bowl. In a small bowl, combine the rice wine, ginger, and green onions.
- Brush the outside of the chicken with the wine mixture and place the remaining contents of the small bowl in the chicken cavity. Put the chicken in a cool place and let marinate for 2 hours.
- Preheat the oven to 400 degrees F. Spread the salt evenly in a Dutch oven that is slightly larger that the chicken and bake for 10 minutes. Remove the salt from the oven but leave the oven on.
- Place the chicken on a dry surface and rub the spice mixture all over the chicken. Wrap the chicken in cheesecloth.
- Carefully pour all but 1 inch of the salt (about 6 cups) into a heatproof bowl. Set the chicken in the pot, breast up, and cover completely with the reserved hot salt. Make sure the chicken is completely covered with a layer of salt. Bake covered for 1 hour.
- Remove the chicken from the oven and let rest for 30 minutes. While chicken is resting, make the sauces. When chicken is done resting, discard the salt, unwrap and use a cleaver to chop the chicken into chopstick-friendly pieces. Serve with dipping sauces.
- Chili Sauce: In a small bowl, combine the water with the chili sauce, vinegar and sugar; stir to dissolve the sugar. Let stand for at least 15 minutes and stir before serving.
- Garlic Sauce: In a small bowl, combine the vinegar, garlic and sugar; stir to dissolve the sugar. Let stand for at least 15 minutes and stir before serving.
- Ginger Sauce: Put the ginger in a small heatproof bowl. Heat the oil in a small saucepan until it sends up a wisp of smoke, then pour it over the ginger and stir. Stir in the salt. Serve warm or at room temperature.
Nutrition Facts : Calories 563.9, Fat 41.7, SaturatedFat 11.1, Cholesterol 160.4, Sodium 176223, Carbohydrate 7.1, Fiber 0.6, Sugar 4, Protein 38.3
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