1Place chicken in bowl. Add Chinese rice wine, five-spice powder, ground cumin and 1 tsp ground Sichuan peppercorn. Mix.
2Add in light soy sauce, sesame oil and cornflour. Mix well.
3Cover bowl with cling wrap and place in fridge to marinate for at least 30 mins. Remove chicken from fridge 15 mins before deep-frying.
4In a wok or deep frying pan, heat cooking oil over medium heat.
5Deep-fry the chicken in batches of six or seven pieces for 5 mins until cooked through and golden brown.
6Place on kitchen paper to drain excess oil. Set aside.
7Heat remaining oil in wok and adjust heat to medium-low.
8Place ginger slices in wok and deep-fry for a minute then add the garlic slices. Deep-fry for 30 secs and add the Sichuan chillies.
9Deep-fry for a minute to two before removing from wok. Place fried chillies, ginger and garlic on kitchen paper to drain excess oil. Set aside.
10Set aside 2 tbsps of the fried chilli oil. Discard the rest.
11In a clean wok, heat the chilli oil. Fry the chopped garlic for a minute until fragrant. Add chicken and 1 flat tbsp of ground Sichuan pepper.
12Stir-fry chicken for 30 secs and add in fried chillies. Stir-fry for another 30 secs.
13Add in sugar and light soy sauce. Stir-fry for 30 secs. Garnish with spring onion. Serve immediately.