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Combine marinade ingredients in a large bowl and add the cubed chicken. Cover and marinate for 30 minutes or more.
In a medium bowl combine the sauce ingredients and whisk until corn starch is fully dissolved. Set aside.
Next, add about 1.5-2 inches of oil to a non-stick or cast-iron skillet and place over medium heat.
Once hot, fry the chicken until browned and crispy. Fry the chicken in one layer, if needed fry in batches. Remove and set aside on a plate.
Then, discard oil from the pan, leaving only about 2 tablespoons.
Add the Szechuan peppercorns and dried red chilies. Fry for about 1 minute, just until fragrant.
Add the rest of the fresh red chilies, ginger, garlic, and bell peppers. Stir and fry for about 5 minutes.
Next, add chopped green onions and nuts. Cook for a minute.
Add back the fried chicken pieces, give the sauce a good stir and add it to the pan. Toss to coat.
Stir and cook everything for a few more minutes, until the sauce thickens.
Serve garnished with chopped scallions, sesame seeds, and more red chilis.