Thank you so much for the feedback. Glad you find my recipe helpful. BTW, I’ve deleted the link in your original comment as external links are not permitted in the comment section.

Thanks for trying out my recipe Amy! For a spicier taste, try using dried chili pepper that has a high level of heat. Also, make sure you use low heat to slowly infuse the oil with the dried chili before adding the deep-fried chicken pieces. Hope this helps!

The only difference between my suggestion and theirs is Qi Xing Jiao or Zi Dan Tou (look at my comment on August 06, 2019). I’d say both work perfectly. In fact restaurants in China have their own “unique/secret” combination. Highly you don’t notice any difference if you change the combination a little. Hope this helps!

Hi wei!!! I love your Chinese cooking tips, it’s so helpful I cannot be more happy to learn from you. In this recipe here https://blog.themalamarket.com/sichuan-chili-oil-recipe/ they say to use Er Jing Tiao, Zi Dan Tou, and Xiao Mi La, which it differs from your suggestion a bit. Which one is more authentic, any suggestion will help me!!

Hi Allan! They are totally separate dishes. The cooking methods and ingredients required are different and the taste is different too. I have a recipe for Kung Pao Chicken. Check it out!