Chop chicken into cubes. Then marinate with cooking wine, soy sauce, salt, white pepper and corn starch for 20-30 minutes.
Slice garlic, ginger and green onion and set aside.
Cut dry chilies with a pair of scissors. Toss the seeds if you want to reduce the spiciness.
Take out Sichuan peppercorn and set aside with the dry chilies.
Heat oil. Test to see if bubbles come out when putting in a chopstick. If so, start frying the chicken. Tip: putting chicken in 1 piece at a time helps keeping them separate.
When chicken turns slightly brown, take it out and drain.
Heat oil up to about 350F and put all the chicken back to fry 2-3 minutes. This time the chicken should be crispy on the outside and tender on the inside. Drain and set aside.
In a wok or pan, add oil, fry garlic and ginger. Then add in dry chilies and Sichuan peppercorn fry until fragrant. Keep heat low when frying the chilies because they can turn black if the pan is too hot.
Add chicken and season with soy sauce, cooking wine, and sugar. Add green onions. Mix well.
Add 1 tsp of sesame oil before serving to bring out even more flavor.
