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There’s something magical about combining the bold, tingling heat of Sichuan pepper with the golden crunch of panko breadcrumbs—and this Sichuan Pepper Chicken Cutlet delivers that magic effortlessly. Marinated in a rich blend of soy, rice vinegar, and spices, then air-fried to crispy perfection, this dish transforms simple chicken into a flavorful masterpiece. It’s my go-to when I’m craving something quick yet elevated, with just the right amount of spice to keep things exciting. Pair it with fluffy steamed rice or a crisp salad, and you’ve got a meal that feels indulgent without the guilt! Try it, and you’ll see why it’s become a favorite in my kitchen!

Sichuan Pepper Chicken Cutlet Recipe:

Ingredients (serves 2) :

• 2 chicken breasts (flattened to an even thickness)
• 1 tablespoon Sichuan peppercorns (lightly toasted and ground)
• 2-3 dried chilis (optional, toasted and ground)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 egg (beaten)
• 1 cup panko breadcrumbs
• Oil spray

Instructions:

1. Prepare the Chicken: Place the chicken breasts between two pieces of plastic wrap or parchment paper and gently pound with a meat mallet or rolling pin until they are about ½ inch thick. This ensures even cooking.
2. Make the Marinade: In a bowl, combine the soy sauce, rice vinegar, ground Sichuan peppercorns, garlic powder, smoked paprika, salt, and black pepper. Mix well.
3. Marinate the Chicken: Add the flattened chicken breasts to the marinade, making sure each piece is coated thoroughly. Let them marinate for at least 15 minutes (or up to 1 hour in the fridge for stronger flavor).
4. Prepare the Breading: Place the beaten egg in a shallow dish. In another dish, spread out the panko breadcrumbs.
5. Coat the Chicken: Take each marinated chicken breast, dip it in the beaten egg, and then coat it in panko breadcrumbs, pressing gently to ensure the crumbs stick well to each side.
6. Preheat the Air Fryer: Preheat the air fryer to 380°F (190°C) for about 3 minutes. Air Fry the Chicken: Lightly spray both sides of the breaded chicken breasts with olive oil spray. Place the chicken breasts in the air fryer basket in a single layer. Air fry at 380°F (190°C) for 8-10 minutes, flipping halfway through, until the chicken is cooked through and the panko is golden and crispy.
7. Serve: Remove the chicken from the air fryer and let it rest for a minute. Serve with a sprinkle of extra ground Sichuan peppercorn for more heat, if desired, and a side of steamed rice or salad.