Mix soy sauce, brandy, cornflour, spring onions and ginger.
Add the chicken pieces and mix to coat. Cover and marinate for one hour.
Heat the oil in a deep frying pan or wok and deep fry the chicken pieces in batches each for around 5 minutes. Remove the batches of chicken and drain on kitchen paper.
Heat the olive oil in a wok and fry the Sichuan pepper and dried red chilies for about 1 minute.
Add the garlic and ginger and stir fry for 30 seconds. Don’t burn the garlic.
Add the reserved cooked chicken, salt, sugar and green onions.
Stir until combined.
Serve hot with steamed white rice or rice noodles.
