Szechuan chicken with sesame cucumbers

Mix the chicken with the rice wine, soy, honey, garlic and ginger in a bowl. Cover and leave to marinate in the fridge for at least 2 hours, preferably overnight.

When ready to cook, heat a 3cm-deep layer of oil in a wok or frying pan over a medium heat. Spread the cornflour out over a plate and line a second plate with kitchen paper. Remove the chicken from the marinade (shake off and discard the excess), then coat in the cornflour – do this in batches just before you fry.

Add about a third of the chicken pieces to the hot oil and cook for 5-6 minutes, flipping halfway, until golden, crisp, and cooked through, with juices that run clear and no pink meat. Remove to the lined plate and repeat until all the chicken is cooked. Meanwhile, scatter the cucumber with the sesame seeds, drizzle with the oil and season well with salt. Set aside.

Warm a wok over a medium heat. Fry the dry spices from the Szechuan kit for 1 minute, then add a drizzle of oil, increase the heat and stir fry the salad onions and peppers for 3-4 minutes until coloured. Add the small sauce sachet, cook for 2 minutes more, then add the larger one. Bring to a simmer, cook for 1 minute, then add the chicken and toss together to coat in the sauce, until piping hot. Stir through the coriander, then serve immediately with the cucumbers and rice.