Cut the chicken as evenly as possible into 1/2-inch strips and then cut these into small cubes. Place in a small bowl and mix in the marinade ingredients
Peel and thinly slice the garlic and ginger, and chop the scallions into chunks as long as their diameter ( to match the chicken cubes). Cut the chilies in half or into 2-inch sections with scissors. Discarding the seeds
Combine the sauce ingredients in a small bowl- if you dip your finger in, you can taste the sweet and sour base of the gong bao flavor
Add 2 Tbsp of oil to the wok or skillet and heat over a high flame. When the oil is hot but not yet smoking, add the chiles and Sichuan pepper and stir-fry briefly until they are crisp and the oil is spicy and fragrant. Take care not to burn the spices (you can remove the wok from the heat if necessary to prevent overheating)
Quickly add the chicken and fry over a high flame, stirring constantly. As soon as the chicken cubes have separated, add the ginger, garlic, and scallions and continue to stir-fry for a few minutes until they are fragrant and the meat is cooked through
Give the sauce a stir and add it to the wok, continue to stir and toss. As soon as the sauce has become thick and shiny, add the peanuts. Garnish with few sprigs of cilantro leaves and chopped green onions. Serve immediately