Spicy Sichuan Noodles with Crispy Fried Chicken

**Prepare the Spicy Sichuan Sauce:** In a heatproof bowl, combine soy sauce, black vinegar, sesame oil, sugar, and chicken broth. Set aside.

Heat chili oil in a wok or large skillet. Add dried chilies and Sichuan peppercorns. Cook over medium heat until fragrant, about 1-2 minutes, being careful not to burn them. Remove chilies and peppercorns from the oil and set aside to cool. Roughly chop the chilies once cooled.

Add minced garlic and ginger to the chili oil and cook for 30 seconds until fragrant. Pour in the sauce mixture and bring to a simmer.

**Prepare the Chicken:** In a bowl, combine cornstarch, flour, baking powder, salt, and pepper.

In a separate bowl, whisk the egg and water.

Dip each piece of chicken first in the egg mixture, then dredge in the cornstarch mixture, ensuring it's fully coated.

**Fry the Chicken:** Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain on paper towels.

**Cook the Noodles:** Cook the noodles according to package directions. Drain well.

**Assemble:** Add the cooked noodles to the wok with the Sichuan sauce. Toss to coat evenly.

**Serve:** Divide the noodles among bowls. Top with crispy fried chicken, chopped dried chilies and peppercorns, green onions, and sesame seeds. Serve immediately.