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Easy
By Neil Perry
Published 2008
These quails make a great starter. I love picking up the pieces with my fingers and chewing on the bones.
Quarter the quails, remove the backbones and wing tips, clean the insides and pat dry with paper towel. Mix the Sichuan salt and pepper, sugar, soy sauce and shaoxing until the sugar dissolves, then add the quail pieces, toss together and marinate overnight.
Heat the oil in a wok or deep-fryer until just smoking (180°C/350°F). Coat each quail piece in flour, shaking awa