Marinate the chicken for at least 20 minutes and up to overnight in the fridge:

• 1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
• 2 tablespoons rice vinegar
• 2 tablespoons Shiaoxing wine (or substitute mirin, sake, sochu, or dry white wine)
• 1 tablespoon soy sauce
• 2 teaspoons minced fresh ginger
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

For the topping:

• 1 tablespoon butter
• 4 to 6 chiles (like serrano, red or green or a combination), thinly sliced
• 3 to 4 garlic cloves, thinly sliced
• 1/8 teaspoon ground white pepper
• ¼ to ½ teaspoon Szechuan pepper-salt (I used just plain salt)

Instructions:

1. Mix all of the chicken with cornstarch, about 1 cup
2. Fry the chicken in a skillet turning until cooked and golden brown
3. Remove the chicken from the skillet and make the topping
4. melt the butter in a skillet over medium-high heat. Once it is sizzling and begins to foam, add the chiles and garlic and cook, stirring frequently, until the chiles begin to brown, 1 to 2 minutes
5. When finished cooking add the chicken back into the skillet and serve