Soak the peanuts in hot water for 15 minutes, then peel off skins
In a wok, heat oil over medium heat (make sure Wok is hot to avoid the chicken sticking)
Fry peanuts until browned. Let peanuts cool - they will be crispier when cooled thoroughly.
Put the excess oil aside to use later
Remove the fat and as much of the skin from the chicken as you prefer – for health diets. But keep as much as possible as it adds to the flavour.
Mix the sugar, soy sauce, rice vinegar and 3 teaspoons cornflour in a bowl to from a paste.
Heat the reserved peanut oil in a wok, stir in the Szechwan peppercorns and cook until fragrant.
Turn heat to low, stir in dried chilli and cook until they begin to darken.
Stir in the garlic and onion and cook for a few seconds.
Add diced chicken mixture; turn to high heat and stir for a few minutes.
Stir in the other tablespoon cooking wine and chilli powder until the oil turns red.
Stir in the cornflour paste and cook until the sauce is thickened.
Add the fried peanuts and scallions; stir for a few seconds top with the spring onion garnish, and serve.