Mix all the marinade ingredients: Sesame oil, sugar, Chinese 5 spice, soy sauce (except the corn flour that we add just before we start to cook the chicken) and mix it with the thinly sliced chicken. Leave at least 10 minutes to infuse.
Finely slice the onion. Cut the pepper into sticks. Peel and finely dice the garlic. Crush the Szechuan peppercorns with the pestle and mortar. Slice the spring onions and red chilli and leave on the side. Heat up the wok with some oil and add the marinated chicken with the rest of the corn flour and after a minute add the pepper and the onion. Stir fry it until the chicken is cooked through. Finally add the garlic, Szechuan peppercorn and the cashew nuts.
In a small bowl we mix the chilli paste, dark soy sauce, rice wine vinegar with the Hoisin sauce. Pour all over the chicken and stir to combine. Cook for more 1-2 minutes to have the right consistency.
Garnish with the sliced spring onion and chilli.
Rinse the rice under cold water until running clear. Place the rice, water, salt to a sauce pan and bring to the boil, cover the pot with a lid and cook for 5 minutes, reduce the heat to a
simmer and cook for a further 5 minutes.
Remove from the heat, keep covered and allow to steam for a few minutes.
«If it is possible leave the marinade overnight with the chicken to have the best seasoned result. »