Szechuan Popcorn Chicken

Combine the crispy fried goodness of popcorn chicken with some Szechuan heat for one unforgettable meal.


  • 1 pound chicken, cubed
  • 2 tablespoons sake
  • 1 tablespoon soy sauce
  • 1 egg white
  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • 3 cups plus 1 tablespoon vegetable oil
  • Small handful dried chiles, such as arbol or japones
  • 3 cloves garlic, minced
  • 1 tablespoon toasted and crushed Sichuan peppercorns
  • 3 scallions, cut on the bias


  1. Marinate chicken in sake and soy sauce for 30 minutes. Add cornstarch and egg whites.
  2. In a small saucepan, heat 3 cups vegetable oil to 375 degrees.
  3. Working in batches, drop pieces of chicken in oil and remove when golden. Season with salt.
  4. In a pan, heat 1 tablespoon of oil on medium-high and fry chiles and garlic until browned. Add crushed peppercorns. Toss with chicken in a large bowl. Garnish with scallions.