Combine everything but the cornstarch in a saucepan. Take out about 1/4 cup of the sauce mixture and combine with the cornstarch, whisk thoroughly then return the slurry to the saucepan. Heat over medium and whisk until thickened. Remember to strain the peppercorns before serving!

It will thicken even more when cooled, but you can add 1/8 tsp of xanthan gum to thicken even more. I suggest only adding 1/8 tsp at a time until it's at your desired thickness. Store in the fridge until needed. You can also microwave it for 20-30 seconds to loosen it up and bring it closer to room temperature if desired.

Cut your Scallopini into McNugget shapes, I was able to get about 4 or 5 from each filet. Add those to a plate and let them chill out in the fridge.

Combine ingredients for the wet and dry dredges in separate bowls.

Add some high smoke, neutral oil (like peanut, vegetable or canola) to a pot or high walled skillet, making sure not to fill up more than half-way. Heat to 375° F and then dredge your nuggets first in the dry, then the wet dredge, making sure to coat thoroughly, shaking off the excess flour and letting the excess wet batter drip off. Then carefully add the nuggets to the oil (don't crowd the pot), and fry until golden brown, about 3-4 minutes. Let them rest on a wire rack.

Once cool enough to eat, serve immediately with the Szechuan Sauce (or any sauce of your choosing!)