Sichuan Hot Chicken

subheading: Chicken & Marinade:

8 mixed bone-in, skin-on chicken legs and thighs (or if you must, 6 bone-in, skin-on breasts)

2 large (25 grams) green scallions

1 tablespoon grated ginger

¼ cup (80 grams) Sichuan broad bean chile paste (doubanjiang)

¼ cup (60 milliliters) soy sauce

1 tablespoon sake

1 tablespoon light brown sugar

2 teaspoons ground Sichuan peppercorns

1 teaspoon ground white pepper

½ teaspoon table salt

2 tablespoons water

subheading: Mala Hot Paste:

¼ cup (24 grams) Sichuan or Korean chile flakes

2 tablespoons Sichuan peppercorns

1 tablespoon ground white pepper

1 teaspoon ground coriander

½ teaspoon ground cumin

⅛ teaspoon ground cinnamon

½ star anise pod

1 tablespoon toasted sesame oil

½ tablespoon soy sauce

1 teaspoon honey

1 teaspoon rice vinegar

5 garlic cloves, grated

¼ cup (60 milliliters) canola oil

5 tablespoons (70 grams) unsalted butter

2 tablespoons chopped fresh cilantro

subheading: Breading & Frying:

1 cup (240 milliliters) buttermilk

1 large egg

1 cup (125 grams) all-purpose flour

½ cup (40 grams) potato starch or cornstarch

½ cup (53 grams) rice flour

1 tablespoon baking powder

1 tablespoon each ground white and black pepper

2 teaspoons garlic powder

¼ teaspoon baking soda

1 teaspoon fine sea salt

Canola oil

Slices of squishy white bread (pullman or other loaf), for serving

Directions at food52.com

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