Recipes Cuisine Asian Sichuan Hot Chicken Tenders Be the first to rate & review! 2 Photos A popular dish at a fast-casual chain restaurant, hot Sichuan chicken is trending all over the US, it's a thing! It's fried crispy, no sticky sauce, and no forks required. Seriously, you'll find that the taste lingers on the tip of your tongue, it's different. Enjoy with an ice-cold Asian beer! Submitted by lutzflcat Published on August 29, 2019 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 pound boneless, skinless chicken tenders salt and freshly ground black pepper to taste 3 tablespoons Sichuan peppercorn powder 1 teaspoon salt ¼ teaspoon cayenne pepper ¼ teaspoon paprika ½ cup all-purpose flour 2 eggs, lightly beaten 1 tablespoon water 1 ¼ cups panko bread crumbs 2 teaspoons garlic powder 1 teaspoon onion powder vegetable oil for frying Directions Sprinkle chicken tenders with salt and pepper. Stir together Sichuan peppercorn powder, 1 teaspoon salt, cayenne, and paprika in a small bowl; set aside. Pour flour in a shallow bowl. Stir together eggs and water in a second bowl. Mix bread crumbs, garlic powder, onion powder, salt, and pepper in the third bowl. Dredge chicken tenders in flour, shaking off the excess. Dip tenders in the egg mixture, and then in the bread crumb mixture to coat. Place on a plate and set aside. Heat about 1/2-inch vegetable oil in a large, heavy skillet over medium heat until oil has a temperature of 375 degrees F (190 degrees C). Fry chicken tenders in batches, flipping as needed, until they're golden brown on all sides and cooked through, 3 to 4 minutes per batch. Check oil temperature in between batches so make sure it's back up to 375 degrees F (190 degrees C) before frying the next batch. As soon as each batch is fried, immediately season chicken tenders with Sichuan powder mixture on both sides to suit your taste; the more, the spicier. Cook's Note: If you can't find Sichuan powder, you can use Sichuan peppercorns and grind them in a spice blender or use a mortar and pestle. Your cooking time will depend on the thickness of your tenders. Editor's Note: We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used. I Made It Print Nutrition Facts (per serving) 369 Calories 12g Fat 40g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 369 % Daily Value * Total Fat 12g 16% Saturated Fat 3g 13% Cholesterol 158mg 53% Sodium 879mg 38% Total Carbohydrate 40g 14% Dietary Fiber 2g 6% Total Sugars 1g Protein 33g 65% Vitamin C 1mg 1% Calcium 47mg 4% Iron 3mg 18% Potassium 318mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.