Spicy Sichuan Chicken

Ingredients:

300 g chicken meat, sliced
10 perilla leaves
1/2 tbsp potato starch

Seasoning A :

1 tsp salt
1 tsp black pepper
1 tsp sugar
1 egg
1/2 tbsp potato starch

Seasoning B :

1 tsp sesame oil
1 tbsp Chinkiang vinegar
1/2 tbsp sesame paste
1/2 tbsp light soy sauce
1/2 tbsp peanut butter
some ginger, minced
some Sichuan peppercorn
some garlic

Methods :

> Marinate chicken slices with Seasoning A till the flavours are absorbed.
Deep-fry till cooked. Set aside.
> Pat potato starch on the perilla leaves and deep-fry till crispy. Dish out.
> Mix well Seasoning B then pour into a pot to heat up. Add in the chicken
slices and stir-fry till dry. Place them on the fried leaves. Serve hot.