Crispy Cumin-Sichuan Chicken

Crispy Cumin-Sichuan Chicken

Bold, fragrant and crispy.

Adapted from BlueApron

Ingredients

Metric System
Servings
  • 2 oz mayonnaise
  • 1.5 oz cumin-sichuan peppercorn sauce
  • 3 tsp sugar
  • 2 oz cornstarch
  • 10 oz chicken
  • salt
  • black pepper
  • Step 1

    Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch and toss to coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

    Step 2

    In a large bowl, whisk together the mayonnaise, cumin-Sichuan sauce, and sugar until the sugar has dissolved.

    Step 3

    To the bowl of sauce, add the cooked chicken (discarding any excess oil from the pan). Stir to coat. Taste, then season with salt and pepper if desired.

    Step 1

    To the bowl of sauce, add the cooked chicken (discarding any excess oil from the pan). Stir to coat. Taste, then season with salt and pepper if desired.

    Step 2

    In a large bowl, whisk together the ingredients until the sugar has dissolved.

  • 0.25 cup mayonnaise
  • 3 tbsp cumin-sichuan peppercorn sauce
  • 1 tbsp sugar
  • Step 3

    Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

    Step 4

    Add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring.

    Step 5

    Add the cornstarch and toss to coat.

  • 0.25 cup cornstarch
  • Step 6

    Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper.

  • 10 oz chicken
  • salt
  • black pepper
  • Step 7

    Heat a thin layer of oil on medium-high.

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