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Marinate chicken: combine chicken pieces with salt, sugar, soy sauce, rice wine, and cornstarch; let rest 10 minutes.
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Heat oil in a wok over medium-high heat; fry dried chilies and Sichuan peppercorns until fragrant, then remove and reserve.
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Increase heat to high and stir-fry the marinated chicken until crisp and cooked through, then remove and reserve.
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Add garlic, ginger, and green onion to the wok; stir-fry until aromatic.
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Return chicken, chilies, and peppercorns to the wok; toss quickly to combine and heat through, then serve immediately.