To make sauce, combine Granulated Sugar (1 tablespoon) plus additional Granulated Sugar (1 teaspoon), with Shaoxing Cooking Wine (1 tablespoon), Soy Sauce (1 tablespoon), Salt (1/4 teaspoon), Chili Oil (2 teaspoon), Red Chili Powder (1 teaspoon) and Unsalted Chicken Stock (1/4 cup) and stir.
Set Black Vinegar (2 tablespoon) aside. Do not mix with sauce.
Mince Garlic (3 clove).
Mince Fresh Ginger (1 tablespoon).
Chop Scallion (3 stalk) and separate white and green parts.
Set aside the green part of the onion for garnish.
Cut Dried Chili Pepper (12) in half, discarding the seeds.
Prepare the Chicken Thigh (14 ounce). Trim away the fat and cut the thickest part of the thigh in half.
Cut the chicken into 1-inch strips, then cut into bite size pieces.
Add chicken pieces to a bowl along with Salt (1/4 teaspoon), Soy Sauce (1 1/2 tablespoon), Shaoxing Cooking Wine (1 tablespoon) and mix well until all the liquid is absorbed.
Add Corn Starch (1 tablespoon) and mix until all powder is absorbed.
Add Vegetable Oil (1/2 tablespoon) and mix well.
Prepare the slurry mixture by combining Potato Starch (1 teaspoon) and Water (1 teaspoon), and set aside.
In a wok or pan, add in Vegetable Oil (2 tablespoon). Turn fire down to the lowest setting.
Add in Sichuan Peppercorns (1/4 teaspoon) and dried chillis.
Add the chicken and spread it out. Turn the heat to the medium setting. Cook for 30 seconds before flipping the chicken over. Cook the other side for 20 seconds.
Add in the white part of the green onion, garlic and ginger. Stir fry for about 20 to 30 seconds.
Add in the sauce and let it cook in the sauce for 20 seconds.
Add in the slurry and mix until it thickens.
Turn off your heat source and add in roasted Unsalted Peanuts (1/2 cup). Mix until peanuts are well combined.
Add in black vinegar and mix quickly.
Plate, garnish with leftover green onion and serve immediately while still hot. Enjoy!