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1
In a pestle and mortar grind the Sichuan pepper and salt together into a fine powder, cover the sliced chicken with the salt and sichuan pepper mixture.
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2
In a bowl, mix together the egg, and 2 tablespoons cornstarch.
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3
Add the chicken slices, mix to coat, and marinate for at least 15 minutes.
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4
In a small bowl, combine the wet sauce ingredients, sugar and reserve.
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5
Heat a wok over high heat.
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6
Add oil and heat to 350 degrees Fahrenheit.
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7
In batches, using tongs, remove the chicken slices individually, dust with 1 tablespoon cornstarch, and place in the oil.
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8
Deep-fry for 1 1/2 to 2 minutes, until the chicken is browned and crispy.
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9
Remove the chicken with a Chinese strainer and drain well.
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10
Turn off the heat.
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11
Pour off all but 1 1/2 tablespoons of the oil from the wok.
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12
Heat the wok over high heat until a little smoke appears from the oil.
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13
Add the chilies and stir for 15 seconds.
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14
Add the garlic and ginger followed by the green onion and stir for 30 seconds.
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15
Add the chicken and cook, stirring, for 1 minute.
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16
Stir the sauce mixture, pour into the wok, stir well, and cook until the chicken slices are completely coated with sauce, about 1 1/2 minutes.
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17
Turn off the heat, and serve.
