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Chef Shuai Wang’s Sichuan Hot Chicken Spice

Chef Shuai Wang’s Sichuan Hot Chicken Spice

$11.99 USD
$11.99 USD
Sale Sold out

Chef Shuai Wang's Sichuan Hot Chicken Spice has officially stolen our hearts! It's spicy, tingly from the Sichuan peppercorns, and it's got a warm spice backbone (cinnamon, star anise, clove) that makes it way more interesting than your standard hot chicken seasoning!

Plus, it's vegan! That's right, we used a chicken-flavoured powder to get those savory notes 🤯

Shuai shares it best: "Sichuan Hot Chicken Spice was born behind my love for Hot Pot, actually. In mainland China, you’ll often find dry mixes like this for dipping for hot pot; it’s more beloved than the standard sesame sauce. It is also inspired by my love for cumin lamb skewers from Beijing, where I ate my fill of them while growing up in China.

At Jackrabbit Filly, we dip our spicy chicken in our chilli oil, then dredge it in this spice mix for the ultimate umami-driven hot chicken. This spice mix is great for hot pot dipping, spicy stir-fried dishes, a great rub for grilled meats and fish like lamb chops, smoked lamb leg, venison, chicken, and trout. Anything you put salt on can get this blend. It’s spicy. It’s Sichuan tingly. It’s perfect. "

In stock

Flavour Profile

This hits different than regular hot chicken seasoning. There's the cayenne heat you'd expect, but then the Sichuan peppercorns come in with that electric, numbing buzz that spreads across your tongue. Behind the heat, you get warm, almost sweet spice notes (cinnamon and star anise working together) to add depth instead of just fire. It's savory in a way that feels richer than standard spice blends, thanks to the (vegan) chicken-flavoured powder base, and there's an herbal, slightly floral quality from the coriander and fennel that keeps it interesting. The finish lingers. Your mouth stays tingly, you're sweating a little, and you're already reaching for another bite!

Ingredients

red pepper, chicken flavor blend (salt, rice, monosodium L-glutamate, sugar, flavorings, disodium 5' ribonucleotide 5', spices, riboflavin), sugar, salt, sichuan pepper, bamboo fiber (anti-caking), garlic, onion, fennel, white pepper, black pepper, coriander, cumin, monosodium glutamate, cinnamon, clove, star anise

Allergens

This blend contains soy.

Cooking Instructions

Toss fried chicken in it right out of the oil. Use it as a dry rub before grilling. Shake it over fries, roasted vegetables, or popcorn. Mix it into butter and brush it on corn. Salt everything with it. You'll figure it out once you taste it.

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Chef Shuai Wang’s Sichuan Hot Chicken Spice Recipes

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