Mix chicken with marinating sauce and marinate for 30 minutes up to 2 hours.

Heat oil in a wok/frying pan on high heat, sear the chicken until golden brown on all sides. Set aside.

Reduce heat to a medium low and fry Sichuan peppercorns for 2-3 minutes.

Add ginger and garlic, cook for 1 minutes. Add dried chilies, and cook for another minute.

Turn the heat to medium-high. Return the chicken to the wok/pan, and season with Shaoxing wine and sugar. Cook until all the liquid has evaporated.

Turn off the heat. Transfer to a serving plate, garnish with sliced scallions, and serve with steamed white rice (and probably plenty of water).