Szechuan Chicken

For the Marinade: 2  large chicken breasts, cut into bite-size pieces 3 tablespoons  cornstarch  1 tablespoon  rice wine  ½ teaspoon  white pepper  3 tablespoons  soy sauce  2 tablespoons  sesame oil 

For the Stir Fry: vegetable oil, as needed for frying 1 tablespoon  Szechuan peppercorn  5  red chilis, cut into thin rounds 25  dried red chilis, whole 1  red bell pepper, cut into bite-size cubes 1  yellow bell pepper, cut into bite-size cubes 1 tablespoon  minced ginger  5 cloves  garlic, minced 1  stalk green onions, chopped 1/2 cup  unsalted peanuts or cashews, roughly chopped 1 tablespoon  white sugar  2 tablespoons  of rice wine  2 tablespoons  soy sauce  1 tablespoon  sesame oil   

Combine marinade ingredients in a bowl and add the cubed chicken. Marinate for 30 minutes or more. Add about 2 inches of oil to a non-stick or cast iron skillet and place over medium heat. Once hot, fry the chicken until browned and crispy. Fry the chicken in one layer, if needed fry in batches. Remove and set aside on a plate. Discard oil from the pan, leaving only about 2 tablespoons. Add the Szechuan peppercorns and dried red chilies. Fry for about 1 minute, just until fragrant. Add the rest of the fresh red chilies, ginger, garlic, and bell peppers. Stir and fry for about 5 minutes. Add chopped green onions and nuts. Fry for a minute. Add back the fried chicken pieces, stir and add the sugar, rice wine, soy sauce, and sesame oil. Toss to coat. Garnish with chopped scallions, sesame seeds, and more red chilis. Serve as is or over rice.