Spicy Sichuan Peppercorn Chicken Nuggets

Spicy spicy deep fried chicken is a deep personal favourite of mine, and the reason why I concocted up the base spice mix to begin with. 

It’s crispy, spicy, numbing and very (inadvisably) bingeable, and simple to make once you have the spice mix nailed down. Enjoy.  

Spicy Sichuan Peppercorn Chicken Nuggets

Spicy, numbing, crispy deep fried chicken nuggets. How much better can this get?
Prep Time15 mins
Cook Time30 mins
Course: Main Dish
Cuisine: Chinese
Keyword: chicken, chicken nuggets, spice mix, spicy
Servings: 4


  • Wok, pan or deep fryer – anything to deep fry with
  • Mixing bowl
  • Clean hands


Chicken prep

  • 500 g Chicken thigh fillets Diced into approximately 2 cm pieces
  • 3 tbsp Cornflour
  • 3 tbsp Sichuan Peppercorn Spice Mixture See post on spice mix recipe

Chicken frying

  • 2 cups Rice bran oil or enough oil to cover chicken pieces in the wok

For serving

  • 1 stalk Spring onion, green part only Finely chopped


  • Dice 500g chicken thigh fillets into approximately 2cm pieces.
  • Place diced chicken into large mixing bowl.
  • Add the cornflour and spice mix.
  • Mix with your hands until chicken pieces are evenly coated. The meat’s natural juices will help the flour and spices stick to the surface of the meat.
  • Deep fry until golden brown.
  • Take out and put fried nuggets on either a rack to let excess oil drip off or into a bowl with kitchen towels to absorb the oil.
  • Throw cut spring onion on top for that spicy freshness.
  • Enjoy, preferably with a good beer.
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