To make the caramelised shallots, heat 1 tbsp of toasted sesame oil in a pan over medium heat. Add the finely sliced shallots. Stir until the shallots turn golden, then reduce the heat and 1 tbsp of soy sauce. Keep stirring for another 30 seconds, until you'll notice the formation of a sort of brown coating inside the pan. Add a few tablespoons of water and cook for approx. 10-15 minutes; while cooking the shallots, remember to stir frequently and add more water when needed.

Once the shallots are caramelised, add 1 tsp of grated ginger, 2 tbsp of soy sauce, 1 tbsp of rice vinegar and 3 tbsp of water. Combine all the ingredients and cook over low heat until you get a nice sauce; it won't be as thick as it is in the traditional recipe with cornstarch and sugar or honey, but, with some patience, you'll be able to get it right. Add more water when needed.   

Toast the Szechuan peppercorns in a pan, then crush them in a mortar. Remove any bigger piece.

Chop the grilled, and already well cooked through, chicken fillets into small pieces and prepare a frying pan with 1 tbsp of sesame oil over medium heat. Use a non-stick pan if possible. Add the chicken and fry for 2-3 minutes, or until golden.

Add the sauce into the pan with chicken. Mix well. Add the freshly crushed peppercorns, dried chillies and peanuts, then cook for approx. 30 seconds. Taste the sauce and adjust the amount of spices if needed.

Add some finely chopped scallions and parsley just before serving.