Add the Garlic (7 clove), Fresh Ginger (2 tablespoon), and Scallion (3) whites to a small bowl. Add your Red Chili Pepper (5) and spring onion greens into two separate small bowls.
In a medium bowl, add 1 tablespoon of Corn Starch (1 teaspoon), Granulated Sugar (2 teaspoon), 4 teaspoons of Low-Sodium Soy Sauce (4 teaspoon), Light Soy Sauce (1 teaspoon), 4 teaspoons of Shaoxing Cooking Wine (4 teaspoon), Chinkiang Vinegar (2 tablespoon), Sichuan Sauce (1 tablespoon), and Gochujang (1 tablespoon). Mix thoroughly and set aside.
Mix together the Corn Starch (5 teaspoon), Low-Sodium Soy Sauce (3 teaspoon), Shaoxing Cooking Wine (2 teaspoon), and a dash of Sesame Oil (1/2 teaspoon) in a large bowl. Add the diced Boneless, Skinless Chicken Breast (2) and mix well to coat them with the marinade. Set aside to marinate while you prepare the other ingredients.
Heat the wok on the stove– 20-30 seconds. Add 3 tablespoons of Peanut Oil (3 tablespoon) to the wok, you will use this same oil later to semi-fry the chicken. Lift the wok and swirl it in a circular motion so that the oil spreads around the perimeter and then place it back on the stove to let it heat up.
Add the Dried Chili Pepper (6) and gently stir them around the wok until they get crispy– about 20 seconds. Be careful not to burn them! Transfer to a strainer and hold the strainer above the wok to let any oil drip back into it. Empty the chilies into a small bowl. Once they aren't too hot to handle, cut each dried red chili up into two or three pieces with cooking scissors, cut the longer ones into three pieces and the shorter ones into two.
Turn on stove again and add another dash of Sesame Oil (1/2 teaspoon) to the peanut oil already in the wok. Lift the wok again and rotate it in a circular motion so that the oil spreads around and then place it back on the stove to let it heat up. Once heated, add the chicken and spread evenly in the wok. Let the chicken cook and brown for about 1 minute before starting to toss and flip the pieces.
Once they are about 3/4 of the way cooked, remove the chicken pieces to the fine mesh strainer and hold above the wok to let the oil drain. You can gently shake the strainer to speed up the draining process, but be careful not to shake with too violently as that’ll cause some of the cornstarch to come off and make the chicken a bit mushy. Remove the chicken into another clean large bowl and set aside. Discard the oil in the wok and wipe with paper towels. Set back on stove.
Turn on the stove and set to medium high heat. Add the remaining Peanut Oil (1 1/2 tablespoon), Chili Oil (1 teaspoon), Sichuan Peppercorn Oil (1 teaspoon) and Sesame Oil (1/4 teaspoon).
Once the oil is hot, not smoking hot, add in the garlic, ginger, and spring onion whites. Give it a quick stir to prevent the garlic from burning.
Add in the Dry Roasted, Unsalted Peanuts (1 tablespoon) and Sichuan Peppercorns (1/2 teaspoon). Let the peanuts brown in the wok for about 20 seconds before tossing again.
Add in the chopped red chili peppers and press them down with your spatula to release their oils. Continue stir-frying to incorporate them with the other ingredients.
Add the diced chicken and dried red chilies and toss everything together to combine.
Give the bowl of sauce a stir to loosen up the corn starch with a spoon, then pour the sauce in a circular motion to cover as many of the chicken pieces as possible. Stir-fry and toss continuously to coat all the chicken pieces with the sauce.
At this point and if it looks too dry, stir in a tablespoon of Water (3 tablespoon).
Add the spring onion greens and toss for 30 seconds more to combine. Turn off the heat and transfer to a dish. Serve with steamed white rice.