When eating this dish, you should have to hunt for pieces of chicken among the chilies. IMG_0264

  • Chicken, legs preferred (300 g)
  • Green bell pepper (150 g)
  • Garlic (10 g)
  • Ginger (10 g)
  • Scallion (40 g)
  • Sesame seeds
  • Whole dried chilies (120 g)
  • Sichuan peppercorns, whole (30 g)*
  • Cooking wine, rice (10 g)*
  • Dark soy sauce (5 g)*
  • Gourmet powder (1 g)*

*Amounts are approximate.


  1. Debone chicken. Cut into 3-4 cm cubes.
  2. Marinate chicken for at least 30 minutes in salt, white pepper and cooking wine.
  3. Remove ribs and seeds from green peppers. Cut pepper into 2-3 cm pieces. (The pepper pieces should not be larger than the chicken.)
  4. Thinly slice garlic.
  5. Cut ginger into 1 cm “tiles.” (A similar shape to the green peppers.)
  6. Chop scallion into 1 cm pieces.
  7. Wash sesame seeds. Place in a hot, dry wok. Stir constantly over low heat until seeds spread out and “dance.” (Their color should be yellow and the grain should be puffed. This step ensures the seeds will be crunchy, not chewy, in the final dish.)


  1. Prepare wok for deep frying. Oil should be around 160º.
  2. Add a little oil to marinated chicken. (This will help disperse the chicken in the frying oil.)
  3. Remove wok from heat. Add chicken. (Small bubbles should appear.)
  4. Return to heat. Stir chicken to distribute evenly.
  5. Fry until chicken is dry and crisp. Remove from oil with a slotted spoon or spider.
  6. Pour off frying oil.
  7. Reduce temperature to about 100º. Add new oil.
  8. Add whole dried chilies. Stir very quickly and watch closely to prevent burning. (When the dish is finished cooking, the chilies should be slightly red, slightly brown with a touch of black.)
  9. Add Sichuan peppercorns. Stir quickly.
  10. Add fried chicken, garlic and ginger. Stir.
  11. Add wine. Stir.
  12. Add soy sauce. Stir.
  13. Add green pepper and a little salt. Stir.
  14. Add scallion and gourmet powder.
  15. Remove from heat and plate. Sprinkle dish with toasted sesame seeds.

Dish checklist:

  • Is it difficult to find pieces of chicken?
  • Is the chicken a little crisp, dry and brown?
  • Is the oil separate from the sauce?
  • Are the chilies reddish-brown with a touch of black?


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