3 chicken thighs, boned and skined removed
For the chicken marinade:
1 egg, lightly beaten
2 teaspoons light soy sauce
1/2 teaspoon cornstarch (cornflour)
3 cups groundnut peanut oil, for deep-frying
1 green bell pepper (capsicum), seeded and cut into 1-inch (2.5-cm), traingles
2 red chili peppers, seeded and chopped
6 cloves garlic, thinly sliced
12 black peppercorns, crushed
For the seasonings:
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
1/2 teaspoon sugar
2 teaspoons white vinegar
1 teaspoon shaoxing rice wine or dry sherry
1/2 teaspoon cornstarch (cornflour), mixed with 1 tablespoon cold water, for thickening
1/2 teaspoon sesame oil
1/2 teaspoon hot chili oil

1. Score the chicken meat all over; then, cut into 1-inch (2.5-cm) square bite-sizes pieces. Mix the chicken with all of the marinade ingredients and set aside for 20 minutes.
2. Meanwhile, assemble the remaining ingredients so they are ready for cooking.
3. Heat the groundnut oil for deep-frying in a wok until moderately hot. Deep-fry the chicken until golden brown, 3-4 minutes. Remove with a slotted spoon, and drain on paper towels.
4. Pour off the groundnut oil from the wok, leaving a generous film of oil, about 2 teaspoons. Set over high heat and stir-fry the bell peppers, chili peppers, and garlic for 30 seconds.
5. Add the peppercorns and chicken and stir-fry for 2-3 minutes. Add the seasonings, and stir in the thickening. Add the sesame oil and hot chili oil and toss to combine thoroughly for 10 seconds. Remove to a serving plate and serve hot.