Step 1

For the Sichuan chilli salt, toast the Sichuan pepper, dried shrimp and salt together in a dry frying pan until fragrant. Grind to a coarse powder in a spice grinder or blender, then combine with the remaining ingredients and quickly blend to combine.

Step 2

For the fried chicken, cut the chicken into 4cm pieces and combine with the soy sauce and mirin. Set aside 5 minutes. Then place the potato starch in a tray and coat the pieces in the starch, shaking off any excess. Allow to stand for 5 minutes.

Step 3

Heat your oil to 175C. Fry the wings in batches for about 4 minutes until golden-brown and cooked through. Put three pieces of fried chicken onto a skewer and scatter liberally with the Sichuan chilli salt.