Step 1

For the marinade, place all ingredients and 2 tsp salt in a large bowl and stir to combine. Add chicken wings, cover with plastic wrap and chill for at least 2 hours or overnight to marinate.

Step 2

Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 180°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough).

Step 3

Remove chicken from marinade and place in a colander to drain. Pat dry with paper towel. Deep-fry chicken for 4-5 minutes until crispy and cooked through. Drain on paper towel.

Step 4

Meanwhile, heat peanut oil in a wok over high heat. Add peppercorns, chopped and whole dried chilli, chilli bean sauce, garlic and ginger.

Step 5

Cook, stirring, for 3-4 minutes until fragrant and oil is red. Add stock powder and spring onions, and cook for a further 30 seconds, then add chicken, sesame oil and rice wine, and toss to coat. Season and remove from heat.

Step 6

Scatter chicken wings with sesame seeds and serve with chilli garlic sauce.