Step 1

Cut the chicken into 1-inch pieces. Remove any skin, bones, and tendons from the chicken.

Step 2

In a medium-sized bowl, combine 2 tablespoons of cornstarch and 1 tablespoon of soy sauce. Stir the chicken into the soy sauce slurry, and let it sit for 30 minutes. (If serving with rice, start the rice while the chicken is resting).

Step 3

In a small bowl, combine the remaining 2 tablespoons of soy sauce, sake, sugar, salt, sesame oil, and the remaining 1/3 teaspoon of cornstarch. Stir until well combined and set aside.

Step 4

Preheat the wok on medium-high heat until a water droplet dissolves. Then, add oil and heat the oil until small bubbles form.

Step 5

Add the chicken to the oil, and stir-fry until lightly browned, or about 2-3 minutes. Remove the chicken and set it aside.

Step 6

Remove all but about 2 tablespoons of oil from the wok. Add the dry red peppers and Szechuan peppercorns. Stir-fry the spices until fragrant, or about 2-3 minutes. Be careful not to let them burn.

Step 7

Return the cooked chicken to the wok with minced garlic. Stir-fry the combination for another minute or until the sauce has thickened.

Step 8

Serve the chicken over steamed rice, and enjoy!