Methods/steps

In a bowl, combine the dark soy sauce, salt, sugar, cooking wine, ginger, and scallion. Mix in the cubed chicken and marinate in the refrigerator for 20 minutes.

In a wok or skillet, heat 1/4 cup of the red chile oil over high heat. When the chicken has marinated, place it into the hot oil and cook it quickly, stirring constantly. As the chicken is cooking, add the chile pepper pods and Sichuan pepper. Continue to cook until the chicken is done. Remove and place into a serving dish.

In a small skillet or heavy saucepan, heat 2 tablespoons of the chile oil and lightly fry the chopped peanuts and the sesame seeds. Remove from heat and sprinkle over the chicken before serving. Garnish with fresh cilantro.