Step 1

In a small bowl combine all the sauce ingredients and whisk well. Set aside.

Step 2

Combine all the chicken and marinade ingredients (cornstarch excluded) together in a bowl. Set aside to marinate for 10 minutes.

Step 3

Drizzle the cornstarch over the chicken and toss well, making sure each piece is fully coated. Shake off any excess cornstarch.

Step 4

Heat a wok with about 2 inches of vegetable oil over high heat. Once the oil is hot (325°F) add the chicken and cook until golden and cooked through, should take about 3 to 4 minutes. You will need to do this in a couple batches. Transfer the chicken to a paper towel lined plate to drain.

Step 5

Discard the oil from the wok and clean. Add another 1 tablespoon of vegetable oil to the wok and heat over high heat. Add the onion and cook for 1 minute. Add the bell peppers, dried red chilies, garlic, ginger and Sichuan peppercorns to the wok and sauté for another 1 to 2 minutes.

Step 6

Add the cooked chicken and pour the sauce mixture over everything. Toss well and stir fry for one more minute. Serve immediately.