Andrew Wong served up a tasty 1000 chilli chicken on Saturday Kitchen.

The ingredients are: neutral oil, to coat chicken, 400g diced chicken thigh, ½ tsp baking soda, ½ tsp salt, 1 tsp Shaoxing Chinese rice wine, 1 tbsp soy sauce and 1½ tsp potato starch.

For the stir fry: 400g marinated chicken thighs, coated evenly in potato starch, 6 slices fresh ginger, 1 spring onion, 1 tbsp Shaoxing Chinese rice wine, 50g dried chillies, cut into 3 segments, 4 garlic cloves, peeled and chopped, pinch caster sugar, 1 tsp Sichuan peppercorns, pinch chicken powder and pinch white pepper.

For the garnish: 1 tsp sesame seeds, toasted, 1 spring onion, chopped, 1 tsp Sichuan pepper oil and teamed rice, to serve.

See more recipes from Chinese cuisine in the book titled: Easy Chinese Cookbook for Beginners Simple Recipes for Authentic Flavors available from Amazon now.