Marinade

7-8 boneless/skinless chicken thighs, cut into ½ inch pieces
1 tablespoon corn starch
1 tablespoon rice wine
1 tablespoon sriracha sauce
2 tablespoon soy sauce
2-3 scallion, minced
4 cloves garlic, minced
½ inch ginger root, minced
canola, as needed for frying

The rest…

2 tablespoons Szechuan peppercorns, crushed in a mortar
5 fresh red chili peppers, thinly sliced
40-50 dried red chilis, whole
¼ inch fresh ginger, minced
1 stalk scallion, chopped
⅓ cup peanuts (optional)
½ teaspoon sugar
2 tablespoon rice wine
2 tablespoon sesame oil
5-6 scallions, sliced on the bias for garnish

Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 1-4 hours. In a wok or skillet heat ¼ cup of canola oil over medium-high heat. Drain  and discard the marinade then fry the chicken until it is browned and crispy about 8-10 minutes. Remove chicken and drain on paper towels. In the same pan add the Szechuan peppercorn and half of the dried red chilies. Fry 1-2 minutes until fragrant. Add the rest of the dried red chilies, ginger, chopped scallion, and peanuts (if using). Fry for a minute. Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat and simmer for 3-4 minutes. Remove from heat, garnish with sliced scallions and serve with white rice.