Huihai Fang at Sojo, Oxford presents this week's delicious recipe

A dish from the Szechuan region as the name suggests. This dish looks potent and is potent. As we most Szechuan dishes, involving Szechuan peppercorns, the more you eat the spicier it becomes.

450g chicken cut into bitesize portions
1 tbsp Shaoxing wine
1 tbsp Chinese light soy sauce
4 tbsp potato starch or cornstarch
1 tbsp chilli powder
1 tsp salt
1 tbsp ground Szechuan Peppercorn
4 tbsp oil
4 garlic cloves, thinly sliced
1 tbsp ginger, thinly sliced
2 tbsp chilli flakes
1 tbsp sesame seeds
3 cups dried red chillies
1 tspn red Sichuan peppercorns
1 tspn green Sichuan peppercorns
2 tspn cashew nuts
1 tsp sugar
4 spring onions, roughly chopped

Cooking Method
Marinate the chicken in Shaoxing wine and soy sauce for a minimum of 15 minutes to soak in flavour.

Dry the chicken pieces (with a paper towel). Mix the potato starch, chilli powder, ground Sichuan peppercorn and salt in a bowl.

Coat the chicken pieces with the mixture and ensure that the chicken is thoroughly coated.

Heat a wok on a high heat until you see smoke and add enough oil to deep fry the chicken.

When the oil is hot add the chicken and turn to medium heat.

Do not put in too much chicken at once or the chicken will not be crispy.

Remove the chicken when golden brown and crispy and drain with a paper towel.

Add oil to the wok on high heat and add garlic and ginger.

Stir fry for 15 seconds and then add chilli flakes and sesame seeds. Stir fry until sesame is lightly toasted.

Add the peppercorns and stir fry until it gives off a fragrant aroma.

Add sugar.

Add the chicken, spring onions, cashew nuts and dried red chillies and stir fry until well mixed.