Step 1

Combine the ingredients for the marinade In a mixing bowl. Stir until the sugar dissolves. Add the chicken, cover, and marinate for 30 minutes at room temperature. Meanwhile, set a wire rack onto a rimmed baking sheet.

Step 2

Pour the marinated chicken into a colander and let it drain for 1-2 minutes.

Step 3

Combine cornstarch and salt on a plate. Add ½ of the chicken to the cornstarch mixture. Stir to coat, then shake off any excess. Set the chicken onto the wire rack, and repeat with the remaining chicken.

Step 4

Warm the oil to 350° F (176° C) in a Dutch oven. Add half of the chicken in a single layer and cook until both sides brown, about 3-5 minutes. Using a slotted spoon, transfer the chicken to an unused wire rack or paper towels.

Step 5

Allow the oil to return to 350° F (176° C) and repeat the process with the remaining chicken.

Step 6

Heat oil in a heavy-bottomed pan or wok. Then, add Arbol chilies and Sichuan peppercorns until they begin to sputter.

Step 7

Next, add the garlic, ginger, sugar, and Shaoxing wine. Cook for about 3 minutes.

Step 8

Stir in the reserved chicken and toss to combine.

Step 9

Garnish with scallions, serve with jasmine rice, and get your chopsticks ready!