Firstly, add around 600g salt to the wok, and fry until hot. Place around 2 cups of peanuts in. Keep stir-frying the peanuts so make sure they are evenly heated. Continue heating for 6-8 minutes until you can hear Pa pa sound from the peanuts.
Strain and shift the salt out and then you will get super lovely peanuts. For this method, we have to remove the skin because salt is attached.
Marinating the chicken
If you use chicken thigh: remove the bones by cutting a break on the top and then push the meat off with the help of a sharp knife. Cut the meat into long strips and further into one-bite cubes.
Transfer the chicken to a large bowl and marinate with salt, white pepper, cooking wine, and cornstarch. Mix well and then add 2 teaspoons of oil to coat the cubes. This helps to add a basic taste and create a protecting shell for the chicken so we can produce the tenderest chicken.
Prepare the bowl sauce
Mix all the bowl sauce, and set aside.
Stir fry
Heat up oil in wok until hot, pour in cold oil and then heat until warm. Place the chicken cubes in and let them stay for 3-5 seconds until the starch begins gelatinization. Gently fry until all of the chicken cubes begin to change color.
Transfer the chicken out. Add Sichuan peppercorn and dried chili pepper, and fry until aromatic. Place in garlic, ginger, and half of the scallion sections. Fry for another 10 seconds.
Return the chicken and mix well. Stir the sauce first and pour it in.
Fry until the sauce is well-coated. Mix with the remaining large scallion sections and fried peanuts, mix 3 seconds. Transfer out immediately.
Notes
If you are using Sichuan peppercorn powder, add it along with the deep-fried peanuts.When frying the Sichuan peppercorn, use slow fire and be patient. Over-fried Sichuan peppercorn brings a bitter taste.