2 tablespoons dark soy sauce
2 tablespoons yellow rice wine
2 teaspoons dark rice vinegar
1/2 teaspoon sesame oil
2 tablespoons chili garlic sauce
1 tablespoon soy sauce
1 tablespoon chicken stock or water
1 teaspoon cornstarch
1 1/4 pounds chicken breast, diced
2 cups cornstarch
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 cup peanut oil
8 to 10 driled red chilis
2 teaspoons Sichuan peppercorn
3 garlic cloves, minced
1 leek, white part only, thinly sliced
1 clove garlic, minced
1 small piece ginger, minced
In a medium-sized bowl, mix together marinade ingredients: soy sauce, rice wine, rice vinegar, and sesame oil. Marinate chicken in mixture for 15 to 20 minutes.
Mix together ingredients for the sauce: chili garlic sauce, soy sauce, chicken stock or water, and cornstarch. Set aside.
In a large bowl or plate, mix together cornstarch, salt, and pepper. Dredge chicken in cornstarch mixture and shake off excess cornstarch. Heat about 1 cup of oil in a wok over medium-high heat. When oil starts to smoke, work in batches and fry chicken until golden brown on all sides. Transfer to a plate lined with paper towels. Repeat with remaining batches.
Pour out all but 1 tablespoon of oil, and keep wok heated over medium-high heat. Add chilis and Sichuan peppercorn and stir-fry until just fragrant and chilis start to blister, about 30 to 60 seconds. Add leeks, garlic, and ginger and stir-fry for 2 minutes. Stir in sauce mixture and simmer until slightly thickened, about 1 minute. Add fried chicken, toss to combine, and remove from heat. Serve immediately.