Sichuan 'Chicken' Loaded Fries — a plant-based Other recipe by BOSH!
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Sichuan 'Chicken' Loaded Fries

Right, these loaded fries are absolutely dangerous to have in the house. We made them on a whim one evening when we wanted something a bit extra, and now they're on permanent rotation. You get crispy fries piled high with sticky, spicy Sichuan-style chick'n, spring onions, and all those bold numbing flavours that just make your taste buds go a bit wild. It's the kind of thing that feels like a proper treat but honestly comes together in about 20 minutes. Make these tonight, you won't regret it.

Cook: 20 min
Serves 4

Before You Start

  • Preheat oven to 220°C
  • Large baking tray
  • Pestle and mortar
  • Small frying pan
  • Small bowl
  • Large plate for serving

Ingredients

  • 2 tbsp Chiu chow chilli oil
  • 2 tbsp toasted sesame oil
  • 1 tsp Sichuan peppercorns
  • 1 tsp garlic purée
  • 1 tsp ginger purée
  • 1 tbsp Chinese rice vinegar
  • 2 tbsp caster sugar
  • 2 tbsp cornflour
  • 1 tbsp sesame seeds
  • 800g oven fries
  • 400g Future Farm Chick'N Pieces
  • 4 spring onions
  • ½ tsp Chinese 5 spice
  • 50ml light soy sauce
  • 50ml water

Method

1

Prepare the fries 

  • Spread the fries out on the baking tray and cook according to the package instructions (usually 220ºC for 15-20 minutes)
2

Prepare the Chick'n

  • Warm 1 tbsp sesame oil in a small frying pan over high heat, add the Chick’n and stir for 2 minutes
  • Trim and finely slice the spring onions
  • Add ⅓ of the spring onions and stir for 30 seconds
  • Take the pan off the heat and set to one side
3

Prepare the sauce 

  • Grind the Sichuan peppercorns in the pestle and mortar
  • Warm the chiu chow chilli oil and 1 tbsp sesame oil to the saucepan and over medium heat for 1 minute, add another ⅓ of the spring onions (saving the green parts) and ground Sichuan peppercorns and fry for 30 seconds
  • Add the garlic and ginger and stir for 30 seconds
  • Add the rice vinegar, sugar and Chinese five spice and stir for 1 minute
  • Add the soy sauce and simmer for 1 minute
  • Mix the cornflour and water together in a small bowl, add the mixture to the pan and stir to combine
  • Add a splash more water to loosen
4

Make the Sichuan Chick’n 

  • Add the Chick’n to the wok and fold into the sauce
5

Build the Sichuan Chick’n loaded fries 

  • Spread the fries out over a large plate
  • Spoon over the Sichuan Chick’n, drizzling over any remaining sauce
  • Garnish with the remaining spring onions and sesame seeds, take the platter to the table, hand out forks and dig in!

Tips & Variations

  • Get the fries crispy: Spread them out properly on the tray with space between each one. Crowded fries steam instead of crisp up, and nobody wants a soggy base under all that good stuff.
  • Turn up the heat: If you love big Sichuan flavour, add a pinch of ground Sichuan pepper to the chick'n while it's frying. We always do this and it makes a real difference.
  • Make it your own: This works brilliantly with crispy tofu or even some pan-fried mushrooms if you want to swap out the chick'n. Ian's tried both and honestly they're both bangers.

Why This Works

The trick here is getting the chick'n properly hot and a little caramelised in that sesame oil before anything else goes in. It gives you those slightly chewy, golden edges that soak up the Sichuan sauce beautifully. That combination of heat and the tingly, numbing quality of Sichuan flavours is what takes a simple plate of fries somewhere really special.