Transfer the chicken cubes to the edges of the wok and empty the center. Add Sichuan peppercorn and dried chili pepper, fry until aromatic. Place in garlic, ginger and half of the scallion sections. Quickly fry to mix well.
Add the remaining onion sections and pour the sauce in (pre-stir the sauce just before using). At last mix in fried peanuts. Transfer out immediately as long as everything is well combined.
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.