Chicken in Szechuan Peppercorn Sauce

Cut the chicken into bite size pieces and marinade with soy sauce, vinegar and corn flour for 30 minutes.

When ready, deep fry the chicken until brown and set aside.

In a wok add Chilli Oil, Sesame Oil and 1 Tbsp Cooking Oil and heat it on high heat. Fry the garlic and the Szechuan Peppercorn, and dried chilli until fragrant (10 seconds).

Then add our sauce mixture and bring to a boil. Once it reaches boiling, turn down the heat to low and cook until sauce thickens.

Once sauce has thickened to your desired consistency, add the chicken and mix well. Serve on a plate and garnish with green onions.