Wash the chicken, put into boiling water, and cook over high heat for at least 20 minutes until clear liquid comes out when pokes with chopstick or fork. Remove and cool. Debone and discard the bones. Save 100 ml chicken stock for later use.
Cut the chicken meat into 4-cm long, 1-cm wide strips. Combine the chicken strips with half of the wet starch and mix well.
Finely chop the dried chilli peppers. Crush the Sichuan peppercorns.
Heat a wok, pour in the peanut oil, and heat to 180 degrees C. Add the chicken strips, ginger shreds, and dried red chilli pepper, and stir-fry for a few minutes.
When the aroma is released, add the vinegar, rice wine, salt, crushed peppercorns and the chicken stock. Turn the heat to high and bring to the boil. Then turn the heat down and simmer for 3 minutes.
Continually cook until the sauce is almost dry. Add the spring onion, MSG, and the remaining starch, and stir. Turn the heat to high again and cook until the sauce is thickened. Drizzle with the sesame oil. Transfer to a plate and serve.