800g free range chicken breast diced small2 onions sliced large2 red chillis4 garlic cloves sliced50g ginger finely diced2 tbsp chilli oil (see below to make your own or buy a good toasted chilli oil)100g floursalt & pepper1tsp Szechuan peppercorns crushed300g rice boiled to serve small bunch coriander chopped250ml buttermilk2 ltr veg oil (or enough to fry the chicken)Method:Season the diced chicken breast generously with salt pepper and a little Szechuan pepper. Fill a large bowl with the buttermilk and place the seasoned chicken in it and leave in there for at least 20 mins.Put the flour on a large plate and season it with the salt, pepper and remaining Szechuan pepper.After 20 mins take the pieces of chicken out of the milk and into the flour mixture and coat all the pieces fully.Put all the oil in a deep pot and turn up to a medium/high heat. Wait until aprox 7 minutes for the oil to heat up and put the coated chicken in in batches. Each batch should take around 5-6mins to cook fully depending on how thick it's cut).Whilst that’s cooking put a wok on a medium high heat. Add a splash of oil and add the garlic and ginger, fry for 1-2 mins. Add the onion and chilli and continue to cook for another 3-4 mins stirring occasionally. Season well with salt and pepper and after a few minutes add the chilli oil (as much or as little as you like).When the chicken is finished add it to the pan and make sure they are all coated in the sauce mixture, add some chopped coriander and serve with rice.Make your own chilli oilIngredients:4 tbsp chilli flakes 4 cloves garlic finely diced50g ginger finely dicedsaltpepper500ml veg oil Method:Place all the oil in a medium saucepan on a medium heat. Add the garlic and ginger and cook for 3-4 mins until softened, season well with salt and pepper and then add the chilli flakes. Cook on a low heat for 8-10 mins to allow everything to infuse. Allow to cool before transferring into a jar. Keep in the fridge for up to three months.