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Clean and trim off any excess fat from the chicken thighs. Then cut into bite-sized pieces and add to a medium sized mixing bowl. Add the grated garlic, ground white pepper, low sodium light soy sauce, corn starch, and sesame oil. Mix until combined well, then set aside while you prepare the rest of the ingredients.
Dice the onion and bell pepper. Mince the garlic, roughly chop the ginger, and chop the red chilies and spring onion, separating the white from the green parts. Destem the Thai dried red chilies.
Toast the Sichuan red peppercorns in a dry wok until fragrant, making sure to shake the pan often so that they don’t burn. Then transfer to a mortar and pestle (or mini blender) and pound into a fine powder. Add 1 TBLS of the Sichuan red peppercorns to a measuring cup or small bowl, followed by the freshly cracked black pepper, corn starch, oyster sauce, Shao Xing rice wine, low sodium light soy sauce, dark soy sauce, chinkiang vinegar, light brown sugar, sesame oil, and water. Mix with a spoon until combined well and set aside.
Heat ½ tablespoon of canola oil in a large wok over medium-high heat. Once hot, add the Thai dried red chilies and sauté for 30-40 seconds, until crisp and fragrant. Use a slotted spoon to transfer them to a paper towel lined plate to drain. (No need to the wipe out the wok.)
Add 1.5 tablespoons of oil to the wok and heat over medium-high heat. Once hot, add the chicken and spread out the pieces immediately around the wok. Cook undisturbed for a minute, then stir-fry for another minute until the chicken has cooked through. Transfer to a clean bowl using a slotted spoon.
Add the remaining tablespoon of oil to the wok and heat over medium-high heat. Add the onion, spring onion whites, and ginger and stir-fry for a minute, until the onion starts to soften. Next, add the garlic and chilies and stir-fry for 30 seconds until fragrant.
Add the bell pepper and Thai dried red chilies and toss to combine. Then add the chicken and pour in the sauce. Stir-fry continuously for about a minute, until everything is coated well in the sauce and it starts to thicken.
Stir in most of the spring onion greens (reserve some for garnish), then switch off the heat.
Transfer to a serving bowl/dish and garnish with the remaining spring onion greens. Serve immediately with warm steamed rice.