Kobi Q Sichuan Dry Rub

Built for serious crunch and bold aromatics. This custom blend leads with the signature citrusy, electric tingle of Sichuan peppercorns, balanced by the earthy warmth of toasted cumin, star anise, and sweet fennel. Sun-dried red chilies and cracked black peppercorn provide a layered, slow-building heat, while ground coriander rounds out the profile with a bright, floral lift.

Engineered to stick to hot, crispy fried chicken straight out of the oil, the residual heat blooms the whole spices instantly into an addictive, savory crust.

Flavor & Spice Breakdown
The Numbing Buzz: Authentic Sichuan peppercorn delivers the classic, citrusy málà tingle that opens up the palate.
The Layered Heat: A dual-kick of sharp dried red chilies and pungent black pepper creates warmth that builds without overpowering the meat.
The Street-Food Aromatics: Toasted cumin, star anise, fennel seed, and coriander add rich, savory depth reminiscent of night-market skewers.

How to Use
Wings & Fried Chicken: Fry or air-fry chicken wings until ultra-crisp. Transfer immediately to a mixing bowl while piping hot, dust generously with the rub, and toss to coat evenly.
Versatile Seasoning: Outstanding on grilled lamb or beef skewers, roasted potatoes, crispy fried tofu, or dusted directly over hot french fries.