1. Pull the skin off of each chicken thigh. Proceed to dice the chicken and skin pieces.  Place chicken and skin pieces in a medium size bowl. Marinate the chicken and skin with the Shaoxing salt, and light soy sauce. Set aside (no need to place in refrigerator).

2. Heat the wok on high heat and add enough canola or peanut oil to cover the chicken for deep frying, about 1½ cups. When the oil is hot, around 350°, add chicken skin pieces and fry until they are just starting to turn golden. Remove and drain on a paper towel and let cool for about 3 minutes before completing the next step.

3. Mix cornstarch and chili flakes in a large ziplock or grocery store bag. Add the chicken pieces to the bag. Shake the chicken pieces in the cornstarch mixture until they are lightly coated.

4. Return the wok oil to about 350F and then add the chicken pieces into the hot oil until they are crispy and golden brown, then remove to drain on paper towels. You may have to fry the chicken in batches

5. Pour off oil into a heat-resistant bowl or pot, clean the wok and return to heat. When hot, add back three tablespoons of the frying oil. Heat briefly on medium heat, the add the Sichuan peppercorn, scallion, garlic, and ginger and cook until fragrant. Ensure you continue moving the items in the pan around to avoid browning; lower heat if needed. Add the Zha Cai, Goya chicken seasoning, green chili, and dried chilies, and cook until the chilies are softened and just starting to turn color.

6. Next, add the chicken and chicken skin, stir-fry to combine, and add the chili oil with flakes—about half oil, half flakes, adding more oil, based on your spice level preferences. Turn off the stovetop heat and stir in sesame oil; place on a serving platter over cooked rice.

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Enjoy!

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Recipe adapted from The Mala Market.