Step 1

Marinade chicken with soy sauce, Szechuan pepper, and salt for 20 minutes. Combine all sauce ingredients in a small bowl.

Step 2

Heat up wok or large fry pan. Add 2 tablespoon of vegetable oil. Place chicken thighs in a single layer in the pan. Fry 3 to 4 minutes on each side until golden brown and cook through.

Step 3

Remove and when cool enough to handle, slice into ½-inch strips. Place on a plate. Cover with aluminum foil to keep it warm.

Step 4

Heat the remaining 1 tablespoon vegetable oil in a small saucepan. Sauté mince garlic for about a minute. Pour in sauce mixture. The sauce will become thick and bubbly very quickly.

Step 5

Stir in sliced kumquats and immediately turn off heat. Add sesame oil.

Step 6

Pour sauce over cooked chicken. Sprinkle sesame seeds on the top. Serve immediately with steamed white rice.