Marinate chicken pieces in soy sauce and Shaoxing wine.
Prepare batter with cornstarch, flour, baking powder, and water.
Dip chicken into batter and fry in hot oil.
Double fry the chicken for a crispy crust.
Stir-fry garlic, ginger, and scallions in reserved frying oil.
Add chao tian jiao and Sichuan peppercorns to the wok.
Return fried chicken to the wok and toss with spice mix.
Garnish with fresh cilantro and toasted sesame seeds before serving.
