2 chicken thighs, boned but with skin intact
1 1/2 cup whole dried red chilies, cut in half
4-5 whole Sichuan peppercorns
1 teaspoon cumin powder
2 cloves garlic, sliced into thin slivers
1 small piece ginger, sliced into small slivers
2 leeks, cut crosswise into thin slices
2 teaspoons cooking wine
2 teaspoons soy sauce
1/2 teaspoon salt
1/2 teaspoon sugar
2 teaspoons sesame oil
1 quart cooking oil
Cut the chicken into bite-sized pieces. Heat oil in a wok on high for 4-5 minutes. Add the chicken and fry for 4-5 minutes until the pieces are light brown and crispy. Drain and set aside.
Heat 3 tablespoons of oil in a wok on medium for 1-2 minutes. Add the chilies, cumin, and Sichuan peppercorns for 30 seconds (making sure that the chilies don’t burn). Add the leek, garlic, and ginger and stir for 1-2 minutes. Add the chicken and stir for 1 minute. Add rice wine and soy sauce, 1/4 teaspoon salt, sugar, and toss in wok. Add sesame oil and remove for heat.
Courtesy of Black Sesame Kitchen – classes and private dinning in Beijing, China