Step 1

Place the chicken pieces in a bowl with the rest of the marinade ingredients. Stir together, cover and marinade for 30 minutes (or up to a couple of hours – place in the refrigerator if marinading for more than 30 minutes).

Step 2

Heat the oil (reserving 1 tbsp for later) over a medium-high heat in a large frying pan.

Step 3

Add the chicken, a piece at a time (you may need to work in 2 batches), and cook for 4-5 minutes, turning a couple of times, until golden.

Step 4

Remove from the pan and place on a plate.

Step 5

Heat the reserved 1 tbsp of sunflower oil along with 1 tbsp of sesame oil in a wok over a medium-high heat.

Step 6

Add the onion and dried chillies and stir fry for 2-3 minutes, stirring often, until the onion starts to soften slightly.

Step 7

Add in the ground Sichuan peppers and fry for a further minute.

Step 8

Add in the garlic, ginger and spring onions and stir fry for a further 30 seconds.

Step 9

Add in the soy sauce, rice wine, chilli bean paste and sugar. Stir together and fry for another minute.

Step 10

Add in the cooked chicken and toss everything together, heating for a further minute or two until the chicken is hot.

Step 11

Serve with boiled rice.