4 pcs boneless chicken leg (cut into 1” cubes)
½ lemon (juiced)
1 ½ tbsp minced ginger
1 ½ tsp salt
1 tsp light soy sauce
oil for deep frying
6 cloves garlic (minced)
5 slices ginger
3 stalks spring onion (white part sliced & green part cut into 1 " length)
1 tbsp szechuan peppercorn
20 pcs dried chilli (pre-soaked & cut into quarters)
2 tbsp water
1 tsp sugar (to taste)
2 tsp toasted sesame seeds
In a bowl, marinate chicken with lemon juice, ginger, light soy sauce and salt.
Set aside for about 15mins.
In a pan, heat oil and deep fry chicken over medium high heat for 6-7 minutes until golden brown and crispy.
Drain and set aside
Heat pan with 50ml of the deep frying oil on medium heat and add in the garlic, ginger, white part of spring onion and stir fry till fragrant.
Add in Szechuan peppercorn and dried chilli to stir-fry over medium low heat until fragrant.
Add in the chicken, water, sugar and stir fry till water evaporates.
Add the green part spring onions, and sesame seeds and toss over high heat for a minute.
You can replace chicken with pork cubes, chicken skin, pig skin etc.
Try it with oyster mushroom cubes for a vegetarian version