Spicewalla Shuai Wang's Sichuan Hot Chicken Spice

Chef Shuai Wang's Sichuan Hot Chicken Spice has officially stolen our hearts! It's spicy, tingly from the Sichuan peppercorns, and it's got a warm spice backbone (cinnamon, star anise, clove) that makes it way more interesting than your standard hot chicken seasoning!

Plus, it's vegan! That's right, we used a chicken-flavoured powder to get those savory notes.

Shuai shares it best: "Sichuan Hot Chicken Spice was born behind my love for Hot Pot, actually. In mainland China, you’ll often find dry mixes like this for dipping for hot pot; it’s more beloved than the standard sesame sauce. It is also inspired by my love for cumin lamb skewers from Beijing, where I ate my fill of them while growing up in China.

At Jackrabbit Filly, we dip our spicy chicken in our chilli oil, then dredge it in this spice mix for the ultimate umami-driven hot chicken. This spice mix is great for hot pot dipping, spicy stir-fried dishes, a great rub for grilled meats and fish like lamb chops, smoked lamb leg, venison, chicken, and trout. Anything you put salt on can get this blend. It’s spicy. It’s Sichuan tingly. It’s perfect."

Size: 2.8 oz

Made in United States and locally in Asheville, NC!

*Ounces can vary slightly