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Preparation time
overnight
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Cooking time
10 to 30 mins
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Serves
Serves 2
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For the fried chicken
- 6 chicken wings
- 300ml/10fl oz buttermilk
- vegetable oil, for deep frying
- 1 tsp freshly ground Sichuan peppercorns
- 1 tsp salt
- 200g/7oz plain flour
- 4 tsp smoked paprika
- 1 tsp chilli powder
- 1 tsp Chinese five-spice powder
For the American pancakes
- 225g/8oz plain flour
- 2 tsp baking powder
- pinch salt
- 2 free-range eggs
- 300ml/10fl oz whole milk
- 1 tbsp vegetable oil
To serve
- 1 tbsp vegetable oil
- 4 rashers streaky bacon
- 4 tbsp maple syrup
- ½ red and ½ green chili, chopped
Method
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To make the fried chicken, put the chicken wings in a glass bowl and pour over the buttermilk. Coat well, cover with cling film and place in the fridge overnight.
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When you are ready to cook, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
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Mix together the Sichuan pepper, salt, flour, paprika, chilli and five-spice in a bowl. Remove the chicken wings from the buttermilk and dip into the seasoned flour, coating each wing well. Carefully lower the wings into the fryer and deep-fry for 8–10 minutes, or until cooked through. Drain on kitchen paper and keep warm.
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To make the pancakes, put the flour, baking powder and salt in a bowl, break in the eggs and whisk. Gradually whisk in the milk.
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Heat the oil in a medium frying pan and spoon the mixture into the pan to make pancakes about 10cm/4in in diameter. Cook for 2–3 minutes, until bubbles start to appear, then flip and cook for a further minute or until golden-brown. Cook in batches and keep warm.
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To serve, heat the oil in a frying pan and fry the bacon until crisp. Pile a few pancakes onto each plate and serve with the chicken and bacon on the side, a generous drizzle of maple syrup and a sprinkling of chilli.