Step 1

Start by preparing the sauce. Whisk all of the sauce ingredients in a mixing bowl until smooth. Set aside.

Step 2

Now place the chicken pieces in a mixing bowl and add the marinade ingredients. You can cook almost immediately or allow to marinate overnight for even better results.

Step 3

Place the dry ingredient to coat the chicken on a plate and then dust the marinated chicken pieces with the flour. Be sure to shake off any excess flour.

Step 4

Heat about 2.5cm (1 inch) of vegetable oil in a wok and place over a medium high heat. The oil needs to reach 200c/400f before adding the chicken. If you don't have any oil thermometer. place the end of a wooden chopstick or spatula in the oil. If bubble begin to sizzle around the wood immediately, your oil is ready.

Step 5

Cook the flour coated chicken in small batches. If you add too many pieces, it will cool the oil so don't do that.

Step 6

Fry each batch until the chicken is lightly browned and crispy. Transfer to a rack to drain off any excess oil. This should all take about 5 - 7 minutes.

Step 7

Pour out the oil and clean your wok with a paper towels. Then add about 1 tbps oil and fry the garlic, ginger and spring onions (scallions) for about 30 seconds.

Step 8

Add the onions, bell peppers and szechuan peppers fry for about a minutes or until the veggies are just cooked through and still a bit crisp.

Step 9

Sti in the dried chillies, white pepper and sauce and bring to a simmer. Then return fried chicken and to the wok and stir to coat in the sauce. Sprinkle with sesame seeds and serve.