Sichuan onion rings

Sichuan onion rings

25 mins



  • 4 brown Wilcox onions, cut into rings
  • Vegetable oil, to deep-fry
  • 190g plain flour
  • 50g cornflour
  • 3 teaspoons baking powder
  • 2 teaspoons salt
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons ground white pepper
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon chilli powder
  • 310ml iced water
  • 1 long fresh red chilli, thinly sliced
  • 1 shallot, trimmed, thinly sliced


  • Step 1

    Place the onion in a bowl of cold water. Set aside for 10 minutes. Drain. Place on a baking tray lined with paper towel and set aside for 5 minutes. Pat dry with paper towel.

  • Step 2

    Add oil to a saucepan to reach a depth of 10cm. Heat to 190°C over high heat.

  • Step 3

    Sift flour, cornflour, baking powder, salt, bicarbonate of soda, white pepper, black pepper and chilli powder in a bowl. Add the water and whisk until just combined. Place the bowl over a bowl filled with iced water.

  • Step 4

    Dip one-third of the onion, 1 at a time, into the batter to coat. Add to oil. Cook for 1-2 minutes or until golden. Transfer to a tray lined with paper towel. Repeat, in 2 more batches, with the remaining batter and onion, reheating oil between batches. Place the onion on a platter. Top with chilli and shallot.

Recipe courtesy of

Serving size 4

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