Begin by cutting the chicken thigh fillet into small cubes, approximately 1x1 cm in size. Transfer the chicken to a bowl and toss it with the Shaoxing rice wine, light soy sauce, and a generous pinch of salt. Let the meat marinate while you prep the aromatics and spices.

Finely chop the garlic and ginger. Slice the spring onions thinly, separating the white and green parts. Using kitchen scissors or a sharp knife, snip the dried chili peppers into 1 cm segments and remove their seeds. Exercise caution, as the dried chilies may scatter. Lightly crush the Szechuan peppercorns using a mortar and pestle until aromatic.

In a deep saucepan or wok, heat neutral oil to 180°C (350–375°F). In a shallow bowl, mix the rice flour with cornstarch and season with a little salt. Dredge the marinated chicken pieces in this dry mixture, making sure they are thoroughly coated. Carefully lower the coated chicken into the hot oil and deep-fry in batches for 5 to 7 minutes, or until the pieces are golden and fully cooked. Transfer them to a wire rack to drain excess oil.

In a clean wok or large frying pan, heat 1 to 2 tablespoons of neutral oil over medium heat. Sauté the chopped garlic, ginger, and white parts of the spring onion for about one minute, allowing their aromas to bloom. Add the chopped dried chilies and stir-fry for 30 to 60 seconds, stirring constantly to prevent scorching.

Return the crispy chicken to the pan, followed by the green part of the spring onions and the crushed Szechuan peppercorns. Stir-fry briskly for another minute to blend the flavors. Taste and add more salt if needed. Serve immediately, garnished with the remaining fresh green onions.