Updated: Aug 18, 2020
1 tbsp soy sauce
1 tbsp rice wine
1/4 tsp white pepper powder
2 tsp cornstarch
small pinch of salt
1.5 to 2 lb boneless Chicken
Oil for deep frying
1 & 1/2 cup of chili peppers
1 & 1/2 tbsp Sichuan peppercorn
1 root ginger, sliced
3 cloves garlic, sliced
2 scallions, cut into small sections
1 tsp sugar
1 tbsp. sesame seeds, roasted
pinch of salt
Cut the dried chili peppers and then soak the peppers in water for 15 minutes.
Marinate chicken with all the stuff listed above for 10 - 20 minutes.
Deep fry the chicken till its crispy & turns brown. Keep aside.
Heat 1 tbsp oil in a wok, add soaked peppers & fry on low flame for 1-2 minutes.
Add Sichuan peppercorn and continue frying for another 1 minute over low flame.
Push the spices to one side and add 1/2 tablespoon of oil in wok and fry ginger, and garlic until aromatic.
Add the chicken pieces, roasted sesame seeds, sugar, salt and scallion.
Mix well and serve immediately with plain white rice.