Thai tempura powder (or mix) is different from Japanese tempura powder, and when fried ... the Sichuan peppercorns. Put the black beans and Sichuan peppercorns in a bowl. Cut the chicken thighs ...

The chicken should be cut through the bone into bite-size pieces for stir-fries; you can do this yourself, or have the butcher do it for you. Behind the spice and numbness of Sichuan dishes ...

It's believed that the dish originated as a street food in early 1900s Sichuan in ... the breaded and deep-fried version," De ...

Boneless, skinless chicken thighs cook gently over a few hours in a deeply flavorful sauce that gets an extra kick from spicy Sichuan peppercorns. While commonly battered and deep fried ...

To fry the chicken: Heat enough oil to shallow fry to 180°C (350°F) in a wok or deep saucepan. Gently drop chicken lollipops, bone side up, into the hot oil and fry, moving gently occasionally ...

and cardamom Then the wing is fried in earthy palm oil. This extra-spicy chicken is served with Szechuan sauce on the side to amp up the heat even more. Croatia To make Pohani V, a chicken breast ...