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1
Whisk together all the sauce ingredients in a medium bowl and set aside.
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2
To make the chicken, heat 2 tablespoons of the oil in a large saute or wok pan over high heat.
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3
When the oil is hot, add the leek and onion and saute for about 5 minutes.
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4
Add the Sichuan peppercorns and cook until fragrant, about 1 minute.
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5
Sprinkle the chicken pieces with salt and black pepper and add to the saute pan until the chicken is lightly cooked, about 6 to 8 minutes.
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6
Add the ginger, garlic,and scallions and cook 2 minutes.
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7
Transfer the mixture to the crock of a slow cooker, then add the sauce and mix until everythings combined.
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8
Cover and set the slow cooker to low and cook for 3 1/2 hours.
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9
In a small bowl, mix the cornstarch and water to make a slurry.
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10
Add this slurry to the slow cooker, stirring to combine.
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11
Cover and cook for another 30 minutes.
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12
Meanwhile, heat the remaining 1 tablespoon of oil in a medium saute pan over high heat.
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13
Add the dried chiles and peanuts and cook, stirring frequently, until the chiles are softened but still crisp and the peanuts are lightly toasted, about 3 to 5 minutes.
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14
When the chicken is done, add the chile-peanut mixture to the slow cooker and stir gently.
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15
Serve immediately with steamed rice, sprinkled with the scallions.
