In a large bowl, coat the chicken pieces with cornstarch until fully coated.

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Carefully add the coated chicken to the hot oil and fry until golden brown and crispy. Remove the chicken from the skillet and set it aside on a paper towel to drain excess oil.

In the same skillet, add the minced garlic, ginger, crushed Sichuan peppercorns, and chopped dried chili peppers. Stir-fry for a minute or until fragrant.

Add soy sauce, rice vinegar, hoisin sauce, sugar, and chicken broth to the skillet. Stir everything together and let it simmer for a couple of minutes until the sauce thickens slightly.

Add the fried chicken back to the skillet and toss it in the spicy sauce until each piece is well coated.

Season with salt to taste. If desired, drizzle sesame oil over the dish for added flavor.

Garnish with chopped green onions and serve hot.