Xinjiang Cumin Lamb Stir Fry

Bahan-bahan (4 porsi)

• 500 g / 1 lb boneless lamb leg meat (or rump) (, sliced 1/2 cm / 1/5" thick (Note 1))
• 1 tbsp soy sauce (, light or all-purpose (not dark or sweet))
• 1 tbsp Chinese cooking wine ((Note 2))
• 1/2 tsp cooking/kosher salt
• 1 1/4 tsp baking soda (, sifted if lumpy (Note 3))
• 2 tbsp cornflour / cornstarch
• 2 tbsp cumin powder
• 1/2 tsp white sugar
• 1/2 tsp ground Sichuan pepper ((Note 4 to grind your own))
• 4 tbsp vegetable oil ((or canola, peanut))
• 1/2 cup dried Chinese chillis (, whole, 25-30 pcs (Note 5))
• 1 onion (, halved then sliced 8mm / 1/4" thick)
• 2 tbsp finely minced ginger ((~5cm/2" piece))
• 5 cloves garlic (, finely sliced)
• 1/2 cup coriander/cilantro (, roughly chopped)
• 1 tsp toasted sesame seeds
• Plain rice (, fried rice - more suggestions listed in post)