1. Coat the chicken in the spices and seasoning. Then dust with cornflour.
2. Heat a wok over high heat, add the groundnut oil, quickly fry the garlic, ginger, chilli and then add in the chicken pieces. Deglaze the wok with Shaoxing rice wine and stir cooking until the meat turn opaque.
3. Continue to dry fry the chicken and add in the chillies and spring onions, put the lid on the wok and cook on a medium heat for 4-5 minutes, tossing and toasting the chillies with the chicken until the aroma and pungency of the chillies has infused the chicken.
4. Season the chicken further with sichuan pepper, salt, ground white pepper to taste. Serve with lemon and lime wedges, when you eat it, dig for the chicken, and don’t eat the chillies.