• 2 tbsp soy sauce
• 1/2 tsp salt
• 1 tsp sugar
• 2 tbsp cooking wine
• 1 tsp minced garlic
• 1/4 tsp chinese five spice
• 1 egg
• corn / potato starch
• chicken chunks! idfk how much lol

1. Mix everything but the starch together, and marinate the chicken in it for at least one hour.
2. Dredge the chicken in starch, wait for 1-2 minutes for it to absorb the moisture.
3. Dredge a second time - this will make it crispier.
4. Add enough oil to a pan for shallow frying. Once hot, add chicken. Cook until golden, generally 3-4 minutes each side. Adjust accordingly if your chunks are thicker.

*Cornstarch on its own does get you a crispy skin, however you run the risk of creating marinated oobleck and it's very annoying. Kind of a waste of cornstarch. So I prefer to use more flour.

• garlic
• spring onion
• chili flakes
• soy sauce
• onion
• potatoes
• bacon

1. Prepare ingredients: cut potato into sticks, mince garlic, onion however you like it, bacon too. No measurements cuz you feel that shit. I love garlic so you know I'm putting a bazillion cloves in there.
2. I'm gonna be real with you. This is one of those dishes where I'm just frying and seasoning it until it's good and cooked through. Goes great on rice.

• 426g flour (plain, bread, or combined)
• 1/2 tsp salt
• 3 eggs + enough water to make 200g

1. I recommend using a big bowl.
2. Beat the eggs and water together, then add it to the flour + salt and mix.
3. Once a dough starts to form, start kneading. I suggest keeping it in the bowl, as it will be quite crumbly. It will likely feel too dry, but do not add more liquid.
4. When your dough is more or less formed, usually around 7-10 minutes of kneading, cover the bowl with clingfilm or a damp towel and let it rest for at least 1 hour. It's okay if there are still some dry areas where flour hasn't been absorbed.
5. After resting, the dough should be a bit softer. Take it out onto a flat surface and knead until smooth. The dry areas should be incorporated now.
6. You can either let it rest again or start turning it into noodles. To store it, wrap the dough in clingfilm and put it in the fridge.
7. To turn it into noodles, divide the dough into smaller pieces - whatever will be easier for you to work with, and take into consideration the space you have to roll it out.
8. Roll it out to your desired thickness, though I recommend it to be on the thinner side.
9. Sprinkle some flour over both sides and fold the sheet in on itself a few times. Cut it into strips of your desired width.
10. If you want to store it, put them into a container and toss in some flour to prevent them from sticking. I suggest allowing them to dry out a bit before putting it in the fridge. Should last for about two days? Idk I usually eat it before that lol

• neutral oil
• 1 bulb of garlic, chopped roughly
• 1 onion, sliced
• ~40g dried chillies, cut up or left whole
• 1 cinnamon stick
• 3 star anise
• small bit of ginger
• 1 bay leaf
TO BE TOASTED ↓
• 1 ½ tbsp black peppercorns
• 1 tsp sichuan peppercorns
• 1 tsp chili flakes
• 1 tbsp gochugaru / korean chili powder
• 2 tsp salt
• 2 tsp msg
• 1 tsp sugar

1. Add oil to a pan/pot. I honestly cannot tell you how much because I just do whatever my heart tells me. I'll update if I ever record the amount.
2. Fry the onion and garlic (separately or garlic might burn too quick) over medium low-medium heat until golden. Set aside to cool.
3. Using the same oil, add the cinnamon stick, star anise, ginger and bay leaf. Allow to infuse for at least 30 minutes on low-medium low, but I recommend longer if you have the patience. Stir occasionally. I find that these don't really impact the taste negatively even when it seems a bit burnt.
4. Meanwhile, toast your peppercorns - just over a low heat will be fine, and take them out as soon as they start to smell fragrant. Crush/crack them.
5. Throw your peppercorns into a bowl. Add gochugaru, salt, MSG, and sugar. Give it a stir to mix together. This is what you will be pouring your oil over.
6. Discard the aromatics in the oil. Throw the dried chilies into the oil for a minute or so, then pour it into your pepper bowl. Stir everything together.
7. After the oil has cooled, add the crispy onion and garlic to the bowl. I do it after it has cooled to avoid cooking them for longer.
8. Tastes better over time. GET ON IT!!!!