Rub The Chicken Pieces with the salt and let them sit for about 30 minutes. Cut the scallions into 2-inch pieces. Heat the 2/3 cup of oil in a wok or large skillet, and then add the dried chile to flavor the oil. When it turns black, turn the heat down. (At this point you may remove the chile or leave it in as the Chinese do.) Slowly brown the chicken pieces, a few at a time, skin-side down. Turn the chicken pieces over and brown the other side. Drain the cooked pieces on paper towels. Heat a clean wok or skillet and add 1 teaspoon oil. Fry in it the scallions, ginger and chili bean sauce (or chile powder), taking care not to have the heat too high or the sauce will burn. A few seconds later, add the chicken stock, Sichuan peppercorns, sugar and dark soy sauce. Then turn the heat down low, and add the chicken pieces. Cover, and finish cooking the chicken in this sauce, turning the pieces from time to time. This should take about 20-to-30 minutes. Serve the chicken with the sauce, first removing any surface fat.

Ken Hom Prodigy Guest Chefs Cookbook