Toast the peppercorns in a dry frying pan until lightly golden.
Grind to a fine powder, then set aside in a large bowl.
Chop up the chicken and coat with 4 tbs of cornflour.
Fry the chicken until cooked through.
Finely slice the garlic, red chillies and spring onions.
Use a small splash of oil in the pan and fry the garlic and ginger for about 2 minutes.
Then add in the spring onion, Szechuan peppercorns and red chillies and cook for a further 2 minutes.
Combine 1 tbs of cornflour, water, soy sauce, vinegar and honey and pour the mixture into the pan.
Bring to a boiling simmer for a few minutes or until slightly thickened.
Serve with a side of rice and veg.
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