Directions

1. If using chicken wings, chop into bite-sized pieces with a heavy-duty bone cleaver. If using boneless chicken thighs, slice into bite-size pieces.

2. Marinate the chicken with 1 Tbsp of soy sauce, 1 Tbsp of oyster sauce, 1/2 tsp of ground white pepper, 1/2 tsp of garlic powder, 1/2 tsp of sugar, and 1 Tbsp of cornstarch and mix thoroughly.
3. Drizzle in 1.5 tbsp of cooking oil and stir to coat the chicken. This helps to separate the pieces so they don't stick together while deep frying.
4. Cut the spicy dried chilies and mild dried chilies into short pieces. You can play with the ratio to adjust the heat level based on your tolerance.  Don't be shocked by the chili amount; this is not that much compared to ordering this dish in a restaurant in China, where you'll be stunned by a mountain of chili peppers.

5. Soak the dried chilies and Sichuan peppercorns in clean water for 3 minutes and drain well. If you have never cooked with this ingredient before, please use a small amount first, like 1/2 Tbsp and see how you like it. Sichuan peppercorn can be overpowering and ruin your dish. You can watch my Q&A video about Sichuan peppercorns.

6. Soak the raw peanuts in clean water for 15 minutes and drain well.
7. Add 2 cups of oil and the soaked but drained peanuts to a wok. Turn the heat to medium and stir every 30 seconds or until the peanuts become crispy. This will take about 3-5 minutes. Peanuts burn easily so please pay attention to the bubbling activity and the color. When you see fewer bubbles and the peanuts are turning a slightly deeper color, remove them from the oil and let them cool. They'll continue to crisp up as they rest.
8. Increase the oil's temperature to 380 F and add the chicken wings (or chicken thighs) and fry over medium heat for 3-4 minutes or until golden brown.
9. Take the chicken out and set it aside. Pour the oil out of the wok. You can reuse it 3-4 times for other frying.
10. Clean the wok and add 1.5 tbsp of fresh oil, the soaked red chilies, and Sichuan peppercorns. Stir over medium heat for a few minutes or all the moisture is evaporated. Toss in the diced garlic, ginger, shallot and continue to saute until fragrant.
11. Add the chicken back into the wok along with 1/2 tsp of salt, and optionally, 1/2 tsp of Chicken bouillon powder.
12. Last, add the crispy peanuts, scallions, cilantro, and toasted sesame seeds. Toss thoroughly, and serve with white rice or as a beer snack.