4 deboned Chicken Thighs
2 Tbsps Cornflour
4 Tsps Sichuan Peppercorns
1 Tsp Salt
1 Tbsp Rice Wine
1 Tbsp Light Soy Sauce
A couple of handfulls of dried Facing Heaven Chillis
2 Cloves of Garlic
An equivalent quantity of Ginger, sliced
5 Spring onions, cut into 1cm lengths
Pinch of Sugar
Sesame Oil
Chop the chicken into small pieces and put them in a bowl. Add the wine and soy sauce. Roast half of the peppercorns in a small saucepan, then grind them in a pepper grinder. Mix the ground pepper, cornflour and salt. Heat enough oil for deep frying in a wok. Coat the chicken in the flour mixture and fry briefly until crisp on the outside. Remove from heat and set aside. It will probably be necessary to cook the chicken in several batches to avoid the oil temperature dropping too much.
Cut the chillis in half. Clean the wok and heat a couple of tablespoons of groundnut oil. Add the ginger and garlic and cook briefly. Add the chillis and remaining peppercorns and cook for 30 seconds taking care that they do not burn. Add the chicken, spring onions and sugar. Cook briefly. Sprinkle on a little sesame oil and serve.
