材料 ：
雞腿肉 1件
生粉 100克
紹酒 2湯匙

醃料：
蒜粉 1茶匙
鹽 少許
黑椒 少許

醬汁：
泡野山椒 2隻
花椒 1茶匙
葱 2條
紅椒 1隻
蒜頭 2瓣
蒸魚豉油 2湯匙
滾油 2湯匙
糖 半茶匙

做法：
1.切葱花，辣椒、蒜頭、野山椒切碎。雞腿肉切四塊，雞肉那面淺割幾刀，兩面拍鬆。雞腿肉加醃料略醃，撒入適量生粉，兩面均勻沾粉。
2.燒熱油，煎雞腿肉，翻轉另一面繼續煎。灒紹酒，上蓋收中火煎至收水。開蓋，轉大火繼續煎脆面，挾起。
3.原鑊再加少許油燒熱成滾油。耐熱碗加野山椒、葱、蒜頭、辣椒和花椒。灒入滾油，加入蒸魚豉油和糖拌勻，雞肉淋上醬汁。

Pan fried chicken thigh with chili and pepper sauce
Ingredients:
Chicken thigh 1 pc
Potato starch 100g
Shao Xing wine 2 Tablespoons

Marinade:
Garlic powder 1 teaspoon
Salt Little
Black pepper Little

Sauce :
Pickled pepper 2 pcs
Sichuan pepper 1 teaspoon
Green onion 2 pcs
Red chili 1 pc
Garlic 2 cloves
Flavoured seafood soy sauce 2 Tablespoons
Hot oil 2 Tablespoons
Sugar ½ teaspoon

Steps:
1.Shred green onion, red chili, garlic and pickled pepper. Cut chicken thigh into quarters, slightly cut the meat side of chicken thigh. Tenderize the meat with knife back. Marinate chicken with marinade. Put a little potato starch on meat evenly.
2.Heat the oil, pan fry chicken thigh. Turn another side and pan fry it. Pour in Shao Xing wine. Cover the lid and turn to mid-heat until no liquid. Open the lid and turn to high heat to pan fry until turn crispy.
3.Put a little oil in pan to heat it. Put pickled pepper, green onion, garlic, red chili and sichuan pepper in heat resistant bowl. Pour in boiling oil, flavoured seafood soy sauce and little sugar and mix the sauce. Put the sauce on chicken thigh.