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1
Toast Sichuan peppercorns in a dry wok over medium heat for 1 minute; grind coarsely and set aside.
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2
Toast dried chillies in the same wok for 30 seconds; remove and slice into thin rings.
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3
Heat 40ml neutral oil in wok to 180°C; add chicken cubes in batches and fry 3–4 minutes until golden; remove and drain on paper towels.
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4
Return wok to heat with 1 tablespoon oil; fry minced garlic 20 seconds, then add chilli rings and peanuts.
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5
Return chicken to wok; pour in soy sauce, vinegar, sesame oil, and sugar; toss thoroughly for 1 minute over high heat.
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6
Fold in ground Sichuan pepper and scallion segments; toss once more.
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7
Transfer to a serving plate and serve immediately over steamed white rice.