Spicy Dry-Fried Chicken
  • 1pound boneless, skinless chicken breast
  • 2tablespoons oil
  • 40 Sichuan chilli peppers
  • 1tablespoon Sichuan peppercorn
  • 1tablespoon cumin
  • 1teaspoon salt
  • 1stick Green onionchopped finely
  • 1root gingersliced
  1. Cut chicken into bite-sized pieces.
  2. Heat 1 tablespoon of oil in a wok or pan on high heat until near smoking.
  3. Add chicken pieces in and fry to drive off moisture. Cook until golden brown. Set aside.
  4. Clean the wok or pan. Add 1/2 tablespoon of oil on low heat and then fry the Sichuan chilli peppers peppers for a few minutes until they become dark red. Add Sichuan peppercorns. Set aside.
  5. Add 1/2 tablespoon of oil in wok or pan again. Cook ginger and green onion until fragrant.
  6. Return chicken pieces, spices, add salt and cook until fragrances have been absorbed by the chicken.