Chongqing chicken is another dish.

Elaine,
I spent last night deep frying after my children went to bed. (I smelled like frying oil afterwards!) I have some questions. I went to purchase your recommended sweet potato starch - but the market had 2 types. Thick or thin. I got the "thick" type. When I was making the batter, I had to use closer to 150 ml water to get the consistency in your video. Should I have gotten the "thin" type or use 6 eggs instead?

Also, after double frying at the 2 temperatures, the meat was closer to a soft crunch than hard and crispy. But the bits of batter fried up very light and crispy. Any suggestions? The flavor was very good. And, to be honest, my dad's was similar in texture.

Denny,
Thanks so much for the lovely comment. Oyster sauce is not a traditional Sichuan seasoning. So I believe that your dad's version doest not include it. But adding some oyster sauce makes the pork more delicious. I hope you can try it.

I moved to the US from Kunming, China when I was 6 years old. I love your recipes so much! I'm always finding ones I want to try. My dad used to make this crispy pork for me. But I know he didn't think to use oyster sauce or to fry it twice. His version wasn't very crispy. Can't wait to try this! I just have to decide to deep fry. Last time I drop fried was about a month ago, but the time before that was years ago!

I have not used air fryer yet. Air fryer is not a good option for this one because the batter need to be shaped in a short time.

Hi Sam,
Yes, I believe it is the cumin and red pepper mixed spice.

I ate this dish a lot when I visited china and it was served with an orange-colored spicy & salty dry dip. Do you know if this is this the same as the cumin & red pepper? Or is it something else?

Thanks!