2 pounds bone-in skinless chicken thighs, cut into 2-inch chunks through the bone
2 heaping tablespoons cornstarch
1/4 teaspoon ground white pepper
Pinch sea salt 2 cups peanut oil
2 cloves garlic, roughly chopped
One 2-inch piece fresh ginger, peeled and sliced into coins
1 jalapeno, stemmed, seeded and diced
1 tablespoon Sichuan peppercorns
10 whole dried red chiles, such as Sichuan or Arbol
1 green bell pepper, stemmed, seeded and cut into 1-inch chunks
2 to 3 tablespoons Chinkiang (black rice vinegar)
2 tablespoons light soy sauce
1/4 cup chili oil
1 tablespoon toasted sesame oil, for garnish
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