Heat the oil in a wok until it reaches 180C (CAUTION: hot oil can be dangerous. Do not leave unattended).
Coat the chicken in potato starch. Fry for 5 minutes, or until crisp on the outside and still tender inside. Remove with a slotted spoon.
Add the ginger, Sichuan pepper, garlic and chillies to the hot oil and cook for a few moments until they smell aromatic.
Pour in the Chinese rice wine and let it bubble for a few seconds.
Return the chicken to the wok and add the spring onions. Toss everything together.
Season with salt, pepper, chicken powder and sugar.
Spoon into a serving bowl. Garnish with toasted sesame seeds and chopped spring onions, then drizzle over a little Sichuan pepper oil to finish. Serve with the steamed rice.
