Prepare the chicken, seasoning it with salt, pepper and cornflour.
Heat a wok over high heat and when the wok starts to smoke, add the groundnut oil. Give the oil a swirl and then add the chicken, stir-fry the chicken for a minute. Then deglaze the wok with 1 tablespoon of Shaosing rice wine and stir to cook the chicken further. When the chicken has turned white, add the Sichuan peppercorns, dried torn chillies, spring onions toss stirring. Then add the low sodium light soy sauce. Take it off the heat.
In the wok, season with salt and cracked black pepper and fresh chillies and season with chilli oil. Stir well to combine. Transfer to a serving plate and sprinkle over some toasted sesame seeds. Eat immediately on its own or serve with steamed Jasmine rice.