Ingredients
350 g (about 12 oz) chicken breast, 50 g (about 1/2 cup) rolled oats.
Seasonings
1 teaspoon Sichuan peppercorn salt, 1 teaspoon salt, 1/2 teaspoon chicken bouillon powder, cornstarch slurry as needed, 2 tablespoons vegetable oil.
1. Rinse the chicken and cut it into small cubes, then mix with salt and water starch to coat evenly; heat oil in a wok to about 40% hot (around 140°C/285°F), add the chicken cubes and cook until they turn white, then remove and drain excess oil.
2. Continue heating the oil to 350°F (medium-high heat), add the rolled oats and fry until golden brown, then remove and drain the oil.
3. Heat the remaining oil in the wok, add the chicken cubes and rolled oats, stir-fry, then add salt, Sichuan peppercorn salt, and chicken bouillon, stir-fry until well-flavored, then remove from the wok and serve.