Steps

1. Make cuts from the base halfway up the lettuce with a knife.
   🕒 01:06
2. Roughly tear the lettuce by hand.
   🕒 01:09
3. Cut off the tough base part of the torn lettuce and arrange them neatly.
   🕒 01:46
4. Cut 1 head of lettuce into 6 wedges and arrange them on a plate.
   🕒 01:57
5. Cut the chicken thigh (200g) into bite-sized cubes, leaving some texture.
   🕒 02:03
6. Add salt (to taste), pepper (to taste), cooking sake (rice wine) (2 tbsp), and soy sauce (1/2 tsp) to the cut chicken thigh and mix well.
   🕒 02:21
7. Let the marinated chicken thigh sit for about 5 minutes.
   🕒 02:59
8. After 5 minutes, add potato starch (2 tbsp) and mix to coat the chicken evenly.
   🕒 03:33
9. Add the remaining potato starch (2 tbsp) and toss to coat each piece of chicken so they are separated. This is the key!
   🕒 03:48
10. The state where the chicken pieces are separated is the guideline.
11. Heat frying oil to 160°C (320°F), add the chicken pieces while separating them, and fry until lightly colored, then remove and drain.
    🕒 04:10
12. Increase the oil temperature to 180°C (350°F), return the fried chicken thigh, and fry until the surface is crispy, then remove.
    🕒 04:59
13. In a frying pan, add Sichuan peppercorns (whole) (to taste) and dried chili peppers (to taste) and stir-fry over low heat. When fragrant, add green onion (30g) and cumin (1/2 tsp) and mix.
    🕒 05:43
14. Return the fried chicken thigh to the fragrant pan and stir-fry while mixing.
    🕒 06:09
15. Drizzle with chili oil (to taste) as a finishing touch, mix everything together, and it's done.
    🕒 06:27
16. Optionally, serve mayonnaise (to taste) with the lettuce and wrap the chicken to enjoy.
    🕒 07:33