1

Preheat oven to 200C. Peel and cut the waxy potatoes into chips.

2

Add to a pot of cold salted water. Bring to the boil and allow to simmer for 5 minutes before draining in a colander.

3

Drizzle 1/2 tbsp sunflower oil onto a baking tray and spread around using a pastry brush to evenly coat. Add the par boiled chips to the tray and allow to steam and cool for 5 minutes. Drizzle over the rest of the sunflower oil. Roast in the oven for 25 minutes until golden and crisp, giving them a shuffle 5 minutes before the end of cooking.

4

Prep the chicken next: slice the chicken fillets into strips and place into a bowl.

5

Add the plain flour to a bowl and season well with salt and white pepper.

6

In a separate bowl, beat the eggs and season with salt. Have another bowl ready with the panko breadcrumbs.

7

Working in batches, coat a few chicken pieces at a time in the flour, then in the egg and finally in the breadcrumbs. Lay each piece onto a tray lined with parchment paper.

8

Drizzle with 1 tbsp sunflower oil and bake in the oven for 20-30 minutes until golden brown and crisp, turning halfway through.

9

While the chicken and chips are baking, make the spice mix. Grind the Szechuan peppercorns in a pestle and mortar. Add to a small bowl along with the five spice powder and salt, and mix together.

10

In a dry frying pan over a medium high heat fry the spice mix until aromatic and toasted. Remove to a bowl and set aside.

11

Next, prep the veg. Peel and thinly slice the garlic. Deseed and thinly slice the red peppers and thinly slice the red chili.

12

Cut the spring onions into 1 inch batons. Peel and roughly slice the onion.

13

Place a wok over a high heat and once smoking, add the sunflower oil. When the oil is hot add the chilli flakes, garlic, sliced red chilli, onion and spring onions and stir fry for 3-4 minutes or until the vegetables turn slightly tender.