In a bowl, marinate the chicken pieces with soy sauce, Shaoxing wine, and cornstarch. Let it sit for 15-20 minutes.

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces and fry until golden brown and cooked through. Remove from the pan and set aside.

In the same pan, add more oil if needed and sauté the dried chili peppers and Sichuan peppercorns until fragrant, about 1-2 minutes.

Add the minced garlic and ginger, and stir-fry for another minute.

Return the fried chicken to the pan and toss to combine with the spices.

Season with salt and a pinch of sugar to balance the flavors.

Finally, add the chopped green onions and give it a quick stir before serving.

Enjoy!