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Sichuan Fried Chicken & Radish Salad | Marion's Kitchen

Name: Sichuan Fried Chicken & Radish Salad | Marion's Kitchen
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 750g (1 lb 10 oz) skinless chicken thigh fillets, trimmed; 2 tsp soy sauce; 2 tsp Chinese Shaoxing rice wine; ⅔ cup rice flour; vegetable oil, for deep-frying; steamed rice, to serve; sea salt, to serve; Sichuan peppercorns, roasted, crushed, to serve (optional); Salad; 100g (3.5 oz) frozen edamame beans (pre-podded) or 200g (7 oz) unshelled; 100g (3.5 oz) radishes; half a small daikon (white radish); 75g (2.75 oz) baby rocket leaves; large handful coriander (cilantro) sprigs; Dressing; 3 cloves garlic, roughly chopped; 3 tsp caster (superfine) sugar; 1½ tbsp Chinese black vinegar; 2 tbsp peanut oil; 1½ tbsp sesame oil; 1 tbsp soy sauce; 1 tbsp Sichuan chilli bean paste (doubanjiang), or to taste

Prep Time

20m

Cook Time

10m

Total Time

30m

This Sichuan fried chicken and radish salad recipe is a flavorful and spicy dish with crispy chicken and a tangy, refreshing salad. The chicken is marinated in soy sauce and Shaoxing rice wine, then coated in rice flour and deep-fried. The salad is made with edamame, radishes, daikon, rocket leaves, coriander, and a zesty dressing.