Salt and pepper chicken

I am officially running out of chicken recipes to cook, from my cookbooks that is. I think I need a new cookbook. *explicit hint.* After an afternoon wracking my brain, poring over these books, I finally settled on this dish, salt and pepper chicken with M's favourite porridge. When M and I were at Nottingham, one of our favourite chinese dishes was the Szechuan salt and pepper chicken wings/prawns/squid/ribs at HK Hse, the best Chinese takeaway in Nottingham. Sadly, they have since changed their management and the standard of their food is nowhere near its once giddy heights. We are still searching for a takeaway/restaurant to replace it but sadly to no avail. So I guess its up to me to make an attempt to replicate it. Unforunately, i am missing one key ingredient the szechuan peppercorns but I thought I'd try making it without it just to see whether its alright.

To cook it, mix flour, salt, white pepper and 5 spice powder. If I had the szechuan peppercorns, I would add it here. Coat the chicken pieces in the flavoured flour and deep fry them till golden, crisp and cooked. It turned out pretty well, the taste obviously wasn't right but still, it is crispy chicken after all and its hard to not like it.