Remove the bones from the chicken thighs, keeping the skin on. Cut into 1-inch pieces.

Prepare and measure all the remaining ingredients before starting to cook.

Heat a wok over high heat until just smoking. Add the neutral oil, and coat the wok.

Add the chicken in one layer and fry for 1-2 minutes. Reduce heat to medium-high if needed to prevent burning. Flip and fry for another 1-2 minutes until a crust has formed.

Agitate the chicken in the oil until uniformly crispy, which should take about another 4 minutes. Transfer to a plate, leaving any oil and rendered fat in the wok.

Add the long hot green peppers to the hot wok and cook for 1 minute or until blistered but still keeping their shape and bright color. Transfer to a plate.

Let the wok cool slightly over low heat. Remove excess oil, leaving about 2 tablespoons.

Add the Sichuan peppercorns and dried chili peppers. Toast in the oil for 30 seconds to 1 minute until fragrant.

Add the spicy bean paste and ginger, and stir-fry until the oil is bright red. Then stir in the garlic.

Add the chicken, peppers, salt, sugar, and chili oil (if using). Increase heat to medium-high and stir.

Add the Shaoxing wine around the perimeter of the wok. Continue to stir-fry over high heat for 30 seconds and toss in the scallions.

Give everything a final stir and serve immediately.