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1
Heat 30ml oil in a wok over high heat until smoking; add chicken cubes in a single layer and sear 4–5 minutes per side until golden, then remove to a plate.
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2
Add remaining 30ml oil to the wok; toast Sichuan peppercorns for 1 minute until fragrant, then add dried chilies and toast for 90 seconds.
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3
Add garlic and ginger, stir constantly for 30 seconds until aromatics bloom; pour in Shaoxing wine and deglaze the wok.
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4
Return chicken to the wok; toss to coat in the oil and spice mixture, then add soy sauce, sesame oil, salt, and white pepper.
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5
Cook over medium-high heat for 6–8 minutes, stirring occasionally, until chicken is cooked through and the sauce clings to the meat.
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6
Fold in peanuts and scallions; toss once more and serve immediately in a shallow bowl with the oil and aromatics.
