Make the red chilli paste by mixing red chilli powder with 2 tbsps water. Or Soak red chilies in hot water for 30 mins and drain. Blend them with little water to a smooth paste. Set aside.

To a large mixing bowl add chicken, salt, pepper, soya sauce & flour.

Add egg white & mix everything well until the chicken is well coated. (refer picture below).

Heat oil in a pan for deep frying.

When the oil is medium hot, gently slide the chicken pieces one after the other. (fry them in batches)

Fry them on a medium high flame until crisp and golden. Remove to a plate.

Turn off the stove & remove the oil to a small bowl, retaining 1 tbsp in the pan.

Cool down the oil a bit and then fry the red chilies until crisp without burning.

Add the ginger garlic. Saute them on a high flame for 30 seconds.

Then add the spring onions whites & fry for 1 min.

Add the ground sichuan peppercorns & saute until aromatic for 30 seconds.

Next add red chili paste, soya sauce, sugar, vinegar and very little salt. Stir well.

Pour 3 to 4 tablespoons water or oil and allow the sauce to bubble & thicken slightly.

Taste the sauce and add more chilli paste, sichuan peppercorns, sugar, salt, vinegar etc to suit your taste.

Stir in the fried chicken and toss on the highest flame for 1 minute until the sichuan sauce coats the chicken well.

Sprinkle ground pepper and spring onion greens.

Garnish schezwan chicken with more spring onion greens. Serve hot with noodles or fried rice or as a appetizer.