Cut chicken leg meat or beast into small cubes, marinating with salt, Chinese cooking oil and cornstarch.
Heat a large amount of oil in wok and slide the chicken meat in. Quickly fry for half minutes until the chicken meat turns white. Then you will get the tenderest chicken in the world. Then transfer chicken meat along with oil immediately. You can save the extra oil for classic green vegetable stir fry.
Return around 2 tablespoons of cooking oil and fry the chili peppers until aroma, add 10-15 Szechuan peppers.
Add cooked chicken, ½ tablespoon of light soy sauce, sugar and then give a big stir fry to mix well.