Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 500 grams of seitan into 1-inch bite-sized pieces and pat them thoroughly dry with paper towels to ensure crispiness.

2. 2

   In a shallow dish, combine 0.5 cup cornstarch, 0.25 cup all-purpose flour, 1 teaspoon five-spice powder, 0.5 teaspoon salt, and 0.25 teaspoon white pepper, mixing well to create the coating dredge.

3. 3

   Toss the dried seitan pieces in the cornstarch and flour mixture until each piece is evenly coated, shaking off any excess.

4. 4

   Heat 4 cups of vegetable oil in a large wok or deep pot over medium-high heat to 350°F (175°C), then carefully deep-fry the coated seitan in batches for 4-5 minutes per batch until golden brown and crispy.

5. 5

   Remove the fried seitan with a slotted spoon and place on a wire rack to drain excess oil, then discard most of the frying oil, leaving 2 tablespoons in the wok.

6. 6

   Add 1 tablespoon Sichuan peppercorns and 10-12 whole dried red chilies to the remaining hot oil in the wok, stirring constantly for 30 seconds until fragrant, being careful not to burn them.

7. 7

   Stir in 3 minced cloves of garlic and 1 inch of grated ginger, cooking for another 30 seconds until aromatic, then add 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sugar, bringing the sauce to a gentle simmer.

8. 8

   Return the crispy seitan to the wok, toss to coat evenly with the fragrant sauce, drizzle with 1 teaspoon sesame oil, and garnish with 2 sliced green onions before serving immediately.