Chongqing Chicken

Method

Toss the chicken pieces with cornflour, salt and a pinch of white pepper, then set aside. Heat 2 tablespoons of oil in a large wok or heavy-bottomed frying pan over high heat and fry the chicken in batches until golden and cooked through, approximately 8-10 minutes total; remove and set aside. Add the remaining oil to the pan and stir-fry the dried chillies, Sichuan peppercorns, garlic, ginger and spring onions for 1-2 minutes until fragrant, being careful not to burn them. Return the chicken to the wok and toss well, then add the soy sauce, rice vinegar and sugar, stirring constantly for 2-3 minutes until the chicken is well coated and the flavours are melded. The dish should be dry rather than saucy, with the chillies and peppercorns distributed throughout. Serve immediately whilst still hot, ideally with steamed white rice to balance the heat and numbing spice.