Question for you, Karen.

Today I stopped by my local chinese restaurant to pick up an order of my absolutely favorite dish of all time. The name is Deep-Fried Szechuan Chicken (Bone-In) with Garlic, Onion and Hot Chili . I have no clue how it is made, other than the obvious "take a chicken, cut it up and deep fry".. hehe

The colour is quite orangey-red, it is quite hot, skin is still on, you see little circles of hot pepper in it... but other than that, I don't know.

It *may* be coated in flour or cornstarch before frying, judging from the consistency, but it doesn't float in a sauce.. more like it was marinated with the hot stuff?

Any ideas how I might reproduce this, LC-style, with so little info? The good folks who run the restaurant don't speak much English and I kinda doubt they'd share the recipe, even if they did.