Break dried chilies into half. Shake off seeds and soak in warm water for 20 minutes. Drain and pat dry with paper towels.
Marinade chicken with rice wine, soy sauce, and ground pepper for 20 minutes.
Combine all sauce ingredients in a small bowl.
Heat up wok or large fry pan.
Once wok is heated, add vegetable oil followed by ginger, onion, minced garlic, and dried chilies. Fry until ingredients are fragrant, about 2 minutes.
Add ground Szechuan pepper and marinated chicken and fry for another 3 to 4 minutes.
Pour sauce mixture over chicken. Sauce will become thick and bubbly. Stir to get chicken well coated with the sauce.
Finally stir in roasted peanuts, sliced green onions, and sesame oil.
Remove and serve immediately with steamed rice.