1 sachet Blue Dragon Szechuan Pepper Stir Fry Sauce
Pre-heat the oven to 200'c. Grind the Szechuan pepper and salt coarsely- you can do this in a pepper mill or in a pestle and mortar. Add this into a bowl with the chicken and Sesame Oil and then carefully mix together.
Place the flour in a bowl or on a plate. Whisk the egg and keep in a seperate bowl. Then place the breadcrumbs on a seperate plate. Dip the chicken fillets in the flour, then the egg and then the breadcrumbs so that it is completely coated. You may need to repeat the egg and breadcrumb coating one more time. Set aside and repeat untill all of the chicken pieces are coated.
Place the goujons on a baking tray, spray lightly with oil and cook for 20-30 minutes, turning half way through cooking. Remove when they are crisp and golden and serve with the Szechuan Pepper Shot as a dip.