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1
Soak the toothpicks in cold water for at least 30 minutes. Slice the lamb 2 mm thick against the grain. Combine the egg white, cornstarch, salt, and ground cumin in a bowl, add the lamb, and mix until every slice is coated. Rest for 20 minutes. The marinade is ready when it clings to the meat without pooling.
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2
Thread 3–4 lamb slices onto each soaked toothpick in a folded S-shape, so the meat lies flat and even. Work through all the slices. The threads should feel compact and uniform — loose folds will unravel in the oil.
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3
Heat the oil in a wok or deep saucepan to 180 °C. Lower the threaded toothpicks into the oil in batches — do not crowd. Fry for no more than 90 seconds. This is where the dish lives or dies: the slices must emerge rigid, deeply golden, and audibly crackling when lifted; any longer and the meat toughens, any shorter and the crust does not form.
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4
Drain the fried skewers on a rack. Working without delay, heat a clean wok over high heat until it smokes. Add a small measure of the frying oil, then the dried chillies and Sichuan peppercorns. Stir for 15–20 seconds until the oil is fragrant and the chillies begin to darken at the edges.
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5
Add the cumin seeds and sesame seeds to the wok, toss once, then tip in all the fried skewers. Toss vigorously over maximum heat for 20–30 seconds until every toothpick is coated in the spiced oil and the sesame seeds are evenly distributed. The skewers must still be very hot to the touch when they reach the plate.
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6
Transfer immediately to a serving plate. The crispy texture softens within minutes; the dish must arrive at the table the moment it leaves the wok.