As if fried chicken isn’t awesome enough, Mandy Lee of Lady and Pups is back with an unforgettable Sichuan hot chicken that takes the dish to new heights. This recipe is all about the balance of fragrance and heat from the Sichuan peppercorns with the crispy, crunchy texture of the breaded chicken. Trust us, you’ll want to sink your teeth into this ASAP. GET THE RECIPE ►► https://f52.co/3kvKFYUCheck out Mandy’s blog for much more of her food, writing, and photography ►► http://www.ladyandpups.com/More chicken recipes from MandyHow to Make the Crispiest, Juiciest Chicken: https://f52.co/3rvAWDDSuper-Crispy Chicken Smash Burger: https://f52.co/3BeKyqxPREP TIME: 7 hoursCOOK TIME: 20 minutesSERVES: 4INGREDIENTSChicken & Marinade8 mixed bone-in, skin-on chicken legs, and thighs (or if you must, 6 bone-in, skin-on breasts)2 large (25 grams) green scallions1 tablespoon grated ginger1/4 cup (80 grams) Sichuan broad bean chile paste (doubanjiang)1/4 cup (60 milliliters) soy sauce1 tablespoon sake1 tablespoon light brown sugar2 teaspoons ground Sichuan peppercorns1 teaspoon ground white pepper1/2 teaspoon table salt2 tablespoons waterMala Hot Paste1/4 cup (24 grams) Sichuan or Korean chile flakes2 tablespoons Sichuan peppercorns1 tablespoon ground white pepper1 teaspoon ground coriander1/2 teaspoon ground cumin1/8 teaspoon ground cinnamon1/2 star anise pod1 tablespoon toasted sesame oil1/2 tablespoon soy sauce1 teaspoon honey1 teaspoon rice vinegar5 garlic cloves, grated1/4 cup (60 milliliters) canola oil5 tablespoons (70 grams) unsalted butter2 tablespoons chopped fresh cilantroBreading & Frying1 cup (240 milliliters) buttermilk1 large egg1 cup (125 grams) all-purpose flour1/2 cup (40 grams) potato starch or cornstarch1/2 cup (53 grams) rice flour1 tablespoon baking powder1 tablespoon each ground white and black pepper2 teaspoons garlic powder1/4 teaspoon baking soda1 teaspoon fine sea saltCanola oilSlices of squishy white bread (pullman or other loaf), for servingRecipe excerpted with permission from The Art of Escapism Cooking: A Survival Story, with Intensely Good Flavors by Mandy Lee, published by William Morrow Cookbooks. © 2019 by Mandy Lee. Reprinted courtesy of HarperCollins Publishers. —Mandy @ Lady and pupsSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.