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Trying Celebrity Chef Signature Dishes: Action Bronson “Explosive Chicken”

Marinade and Chicken
1/2 cup (120mL) soy sauce
1/2 cup (120mL) rice vinegar
1/4 cup (50g) sugar
1.5lb (680g) boneless, skinless chicken thighs

Spice Mix
1 cup (60g) Sichuan peppercorns
1/3 cup (60g) sugar
1 tbsp salt

Dredge and Fry
1.5 cup (220g) rice flour
1.5 cup (190g) cornstarch
2 - 3 quarts (2 to 3 L) frying oil
3 cups (720mL) cold seltzer water

Finishing
2 green onions, cut into 2-inch pieces
1 cup (30g) dried Sichuan chilies
1/2 bunch fresh cilantro, roughly chopped
White rice (as a side)

Steps
For marinade, combine soy sauce, vinegar, and sugar in a large bowl. Stir/whisk until sugar is dissolved.
Cut chicken into large chunks. Place in marinade and set aside for maximum 15 minutes.
Make spice mixture by grinding peppercorns (save 2 tbsp for later) and stirring with salt and sugar
Heat oil to 325F/165C
Make dredge by combining rice flour, cornstarch, and seltzer water
Place chicken into the dredge, shaking off excess, then fry until crispy and lightly browned (5-7 min)
Sprinkle cooked chicken with spice mixture
Heat up 1 tbsp oil in skillet over medium-high heat
When oil is hot, add green onions, whole peppercorns, the red chilies, and a sprinkle of the spice mixture.
Toss until fragrant, then add the chicken pieces and toss for 1-2 mins.
Serve with cilantro as garnish and a side of white rice.