Cut the chicken meat into 2-cm squares. Combine the chicken meat, a little bit cooking oil, wet starch, the rice wine and mix thoroughly, so the sauce coats the meat completely.
Wash the red pepper, halve and seed. Cut the halves into 1-cm squares. Crush the peppercorns. Diagonally cut the fresh garlic chives into 1-cm long sections.
Heat a wok over high heat, add the oil, and heat to 170 degrees C. Add the chicken and stir-fry for about 2 minutes ( turn quickly to let the chicken fry evenly). Remove with a strainer and set aside.
Re-heat the oil to 170 degrees C. Bring the chicken back to the wok and stir-fry until golden (about 1 minute). Drain and save 4 tablespoons oil in the wok.
Re-heat the oil to 150 degrees C. Put in the red chilli pepper, peppercorns, and salt, and saute for 30 seconds until fragrant. Bring the chicken back to the wok again and stir-fry for 2 minutes. Add the vinegar, 1 tablespoon soy sauce, garlic chives, MSG, and stir-fry for 30 seconds. Add the remaining starch and stir for 1 minute. Transfer to a serving dish. Drizzle the sesame oil and serve.