3–4as a main course .
I love crumbly cinnamon bark with its distinctive sweet-strong flavor. One day I rubbed a generous amount of it over the skin of a marinating chicken and—voilà!—the scrumptious “Cinnamon Bark Chicken” was born. It is a variation on Fragrant Crispy Chicken, one of many Szechwanese classics known not for a fiery seasoning, but for a uniquely interesting texture. This is a chicken whose bite is as good as its bark. You will want to eat it all, including the delicate, crispy bones