Cumin Chicken Fingers
By Maggie ZhuPublished on January 29, 2026
Time
35 minutes, plus 20 minutes marinating
Yield
Serves 4
Ingredients
Before You Begin
Sichuan peppercorns provide a unique tingly, numbing sensation that’s important here; find them in the spice aisle at Asian markets or online. If you like, garnish this dish with sliced scallions and cilantro leaves.
Instructions
- Combine 1 pound chicken tenderloins, halved lengthwise; 1 tablespoon Shaoxing wine; 1½ teaspoons soy sauce; 1½ teaspoons oyster sauce; and 1 teaspoon grated ginger in large bowl and toss to coat. Cover and let marinate for 20 minutes.
- Grind ½ teaspoon Sichuan peppercorns using mortar and pestle or spice grinder until coarsely ground, then transfer to small bowl. Stir in 1½ teaspoons cumin, 1½ teaspoons Sichuan chili flakes, ½ teaspoon sugar, and ¼ teaspoon table salt; set aside.
- Add 2 tablespoons cornstarch to bowl with marinated chicken (you needn’t drain marinade) and toss to coat. Repeat with remaining ¼ cup cornstarch in 2 additions.
- Heat 2 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Arrange half of chicken in even layer in skillet and cook until golden brown on both sides and fully cooked, about 2 minutes per side. Use slotted spoon or tongs to transfer chicken to large bowl. Repeat with remaining chicken, adjusting heat if chicken browns too quickly.
- Add cumin mixture to bowl with chicken and toss until chicken is evenly coated. Transfer to serving platter and serve.
Time
35 minutes, plus 20 minutes marinatingYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Crisp on the outside and tender on the inside, these golden strips of chicken tenderloin, loosely based on Xinjiang cumin lamb, radiate flavor. First we halve them lengthwise into “fingers” to help them cook quickly and give them more surface area for crisping, and then we marinate them in a bold mixture of Shaoxing wine, soy sauce, and oyster sauce. Next, we stir cornstarch into the marinade, creating a thick coating that clings to the chicken and turns golden and crisp when we pan-fry the pieces. Finally, we toss the tenders with a spice mix of cumin, Sichuan chili flakes, and Sichuan peppercorns for a burst of earthy, tingly heat.
Before You Begin
Sichuan peppercorns provide a unique tingly, numbing sensation that’s important here; find them in the spice aisle at Asian markets or online. If you like, garnish this dish with sliced scallions and cilantro leaves.
Instructions
- Combine 1 pound chicken tenderloins, halved lengthwise; 1 tablespoon Shaoxing wine; 1½ teaspoons soy sauce; 1½ teaspoons oyster sauce; and 1 teaspoon grated ginger in large bowl and toss to coat. Cover and let marinate for 20 minutes.
- Grind ½ teaspoon Sichuan peppercorns using mortar and pestle or spice grinder until coarsely ground, then transfer to small bowl. Stir in 1½ teaspoons cumin, 1½ teaspoons Sichuan chili flakes, ½ teaspoon sugar, and ¼ teaspoon table salt; set aside.
- Add 2 tablespoons cornstarch to bowl with marinated chicken (you needn’t drain marinade) and toss to coat. Repeat with remaining ¼ cup cornstarch in 2 additions.
- Heat 2 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Arrange half of chicken in even layer in skillet and cook until golden brown on both sides and fully cooked, about 2 minutes per side. Use slotted spoon or tongs to transfer chicken to large bowl. Repeat with remaining chicken, adjusting heat if chicken browns too quickly.
- Add cumin mixture to bowl with chicken and toss until chicken is evenly coated. Transfer to serving platter and serve.
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