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Sichuan-Inspired Crispy Chicken Salad
60% authentic · Chinese
A spicier, more complex take on Chinese Chicken Salad, incorporating Sichuan peppercorns and chili oil for a numbing and fiery kick.
Ingredients
- Chicken thighs, cut into bite-sized pieces1.5 lbs
- Cornstarch1/2 cup
- Vegetable oil, for frying3 cups
- Red cabbage, thinly sliced3 cups
- Bell peppers (red and green), julienned1 cup
- Cilantro, chopped1/2 cup
- Roasted peanuts1/2 cup
- Chili oil3 tablespoons
- Soy sauce2 tablespoons
- Black vinegar2 tablespoons
- Sesame oil1 tablespoon
- Sichuan peppercorns, toasted and ground1 teaspoon
- Sugar1 teaspoon
- Garlic, minced2 cloves
- Saltto taste
- Black pepperto taste
Steps
- 1
Toss chicken pieces with salt and pepper. Dredge in cornstarch, shaking off excess.
- 2
Heat vegetable oil in a wok or deep pot to 350°F (175°C). Fry chicken in batches until golden brown and cooked through. Drain on paper towels.
- 3
In a large bowl, combine sliced red cabbage, julienned bell peppers, chopped cilantro, and crispy chicken pieces.
- 4
In a small bowl, whisk together chili oil, soy sauce, black vinegar, sesame oil, ground Sichuan peppercorns, sugar, minced garlic, salt, and pepper.
- 5
Pour the dressing over the salad and toss gently to coat.
- 6
Add roasted peanuts and toss again. Serve immediately.
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