Rachael Ray: Action Bronson Explosive Crispy Chicken Recipe

Rachael Ray: Action Bronson’s Explosive Crispy Chicken

As if his name alone didn’t make him the coolest guy in town, Action Bronson joined Rachael Ray to prove he’s capable of a lot more than just fluid rap lyrics. Action knew exactly how to get on Rachael’s good side, wearing a Jets cap as he joined her in the kitchen. He then revealed one of his favorite recipes for everyone to enjoy in their own kitchens. His beard certainly made him stand out, but his Explosive Crispy Chicken recipe is good enough to make you remember his name!

To get the recipe, click next page.

Rachael Ray: Action Bronson Explosive Crispy Chicken Recipe Ingredients

For the Marinade:

• 1/2 C rice vinegar
• 1/2 C soy sauce
• 1/4 C sugar

For the Chicken:

• 4 C canola oil
• 6 boneless, skinless chicken thighs – cut into cubes

For the Dredge:

• 1 1/2 C cornstarch
• 1 1/2 C rice flour
• 1 C seltzer water

For the Spice Mix:

• 1 tbsp salt
• 1/3 C sugar
• 1 C Szechuan peppercorns

To Finish:

• 1 C Szechuan peppers – divided
• 2 scallions – sliced thin, divided
• 1/2 bunch cilantro – roughly chopped

Rachael Ray: Action Bronson Explosive Crispy Chicken Recipe Directions

1. Mix the marinade ingredients in a zip-top bag, then add the chicken
2. Move around to coat, then marinate for 30-120 minutes
3. Heat the canola oil in a wok or Dutch oven to 375 degrees
4. Mix the flour, seltzer, and cornstarch in a bowl
5. Work with one piece of chicken at a time and start by removing a piece from the marinade and dredging it in the flour
6. Gently add the dredged chicken to the hot oil
7. Repeat with the rest of the chicken, but make sure the oil temperature remains high
8. Move the chicken around to keep them from sticking to each other and let them fry for 5-10 minutes, until crispy and cooked through
9. Mix the spice mixture in a large bowl
10. Toss the hot chicken in the spice mix until coated
11. Drain the frying oil, then add a small amount back to the pan
12. When the oil is hot again, add the chicken back to the pan
13. Add 1/2 the scallions and Szechuan peppers
14. Cook for 1-2 minutes, tossing occasionally
15. Remove the chicken to a plate and garnish with the rest of the scallions and cilantro
16. Action suggested serving the chicken with white rice on the side