Step 1

Add the chopped chicken to a large bowl. Add soy sauce, salt and pepper and toss to coat. Marinate for 10 minutes.

Step 2

While the chicken is marinating, whisk all of the ingredients except the cornstarch together in a small pot.

Step 3

Bring the pot to a boil, then reduce the heat and simmer for 3 minutes.

Step 4

To thicken the sauce, dissolve 1 tablespoon cornstarch in 2 tablespoons of water until well mixed. Stir it into the szechuan sauce and stir until it thickens up, 2-3 minutes. For thicker szechuan sauce, use 2 tablespoons cornstarch. Remove from heat and set aside.

Step 5

Heat the oil in a large pan to medium heat.

Step 6

Toss the chicken with 1/2 cup corn starch to coat. Add it to the pan and cook, stirring, 5-6 minutes, or until it is cooked through. Remove the chicken and set it aside.

Step 7

Heat the pan back to medium-high heat and add the peppers. Cook for 5 minutes to soften.

Step 8

Add the chiles de arbol, peppercorns and chopped peanuts and cook another 2 minutes, stirring.

Step 9

Add the chicken back to the pan along with the homemade Szechuan sauce. Reduce the heat and simmer for 5 minutes.

Step 10

Serve with rice or noodles. Garnish with extra chopped peanuts and spicy chili flakes.