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1
Cut the chicken into bite-sized cubes, mix the marinade, pour over the chicken, and marinate for 30 minutes.
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2
Velvet the chicken (you can do this either in hot oil or boiling water):
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3
Heat the 2 c. oil until quite hot (450) in the wok, or bring a large pot of water to a boil. Stir the chicken to separate, add to the oil or water, and stir again. If using oil, after about a minute, flip the chicken and cook for another minute, until white. If using water, simmer for about 2 minutes until the chicken turns white. Drain the chicken and reserve, keeping about 2 T. of the oil in the wok (if you used water, you'll need 2 T. oil to finish the dish).
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4
Tear 3 chilies into pieces, then soak them in hot water for 30 minutes. Drain, then pull apart chop into small pieces. Chop the scallion.
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5
Heat the wok until very hot add 2 Tbsp. oil. Add the garlic and ginger to the oil, stir for 15 seconds, then add the chillies, both whole and chopped, and Sichuan peppercorn and stir for a minute or two. Add the spring onions and cucumber and continue to stir and flip for another minute. Add the chicken and broad bean paste and peanuts and stir for a minute. Lastly add the base sauce and cook for a minute. Serve.
