Spicy Sichuan Peppercorn Deep-fried Pork Ribs

These finger-licking good pork ribs are part of the series of recipes using this spicy Sichuan spice mix as the base flavouring, and is a variant of this chicken nugget recipe

Spicy Sichuan Peppercorn Deep-Fried Pork Ribs

What’s just as good and maybe better than deep fried spicy chicken nuggets? Deep fried spicy pork ribs!
Prep Time20 mins
Cook Time1 hr
Course: Main Dish
Cuisine: Chinese
Keyword: fried, pork, spice mix, spices, spicy
Servings: 2 people


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


Pork prep

  • 1 rack Pork ribs This should equate to approximately one rack of ribs
  • 3 tbsp Cornflour
  • 3 tbsp Sichuan Peppercorn Spice Mixture See post on spice mix recipe

Pork frying

  • 2 cups  Rice bran oil  or enough oil to cover ribs when frying

For serving

  • ½ cup Garlic chives chopped


  • If rib rack aren't already cut into individual riblets, do so
  • Place ribs into large mixing bowl.
  • Add the cornflour and spice mix.
  • Mix with your hands until ribs are evenly coated. The meat’s natural juices will help the flour and spices stick to the surface of the meat.
  • Deep fry on low heat for 5-10 minutes, removing from the oil before it gets too golden. This is to make sure the pork is cooked through.
  • Fry a second time on high heat until ribs are golden brown. This is to get the outside crispy.
  • Take out and put fried ribs on either a rack to let excess oil drip off or into a bowl with kitchen towels to absorb the oil
  • Transfer pork ribs to service dish and garnish with garlic chives
  • Enjoy!
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