• 6 Boneless and Skinless Chicken Thighs or 2 Whole Boneless and Skinless Chicken Breasts
• 10-15 Dry Hot Szechuan Chili Peppers
• 3-5 cloves Garlic, minced
• 3 slices Ginger Root
• 2 stalks Scallion
• 2 cups (500 ml) Peanut Oil (for deep frying)

To Make Seasoning Sauce A

• 2 tbsp (30 ml) Soy Sauce
• 3 tbsp (45 ml) Tapioca Starch
• 2 tbsp (30 ml) Water
• 1/2 tsp (2 ml) Baking Soda
• 3 tbsp (45 ml) Cooking Oil

To make Seasoning Sauce B

• 1 tbsp (15 ml) Soy Sauce
• 3 tbsp (45 ml) Sugar
• 1 tbsp (15 ml) Duck Sauce or Plum Sauce
• 1 tbsp (15 ml) White Rice Wine
• 1 tbsp (15 ml) Sesame Oil
• 1/2 tsp (2 ml) Tapioca Starch
• 3 tbsp Ginger Juice (45 ml) (instructions below)
• pinch salt
• 1/2 tsp (2 ml) White Rice Vinegar
• pinch pepper