For the Spice Blend: In a small mixing bowl, whisk ground Sichuan peppercorns, garlic powder, onion powder, five-spice, white pepper, sugar, MSG, chicken bouillon powder, and Sichuan chili flakes to combine. Season to taste with additional garlic powder, sugar, and/or chili flakes as desired; set aside.

For the Curry Sauce: In a small saucepan set over medium heat, melt butter. Whisk in flour and curry powder and cook, stirring frequently, until lightly browned and fragrant, 3 to 4 minutes. Add warm chicken broth, whisking to combine, and cook, stirring frequently, until glossy and thick enough to coat the back of a spoon, 4 to 5 minutes. Season to taste with salt. Reduce heat to lowest setting and cover to keep warm, stirring occasionally.

For the Chicken and Potatoes: Season karaage or chicken nuggets and chips or fries with 2 teaspoons of reserved spice blend, tossing to evenly coat; set aside.

For the Stir-Fry: In a large wok or carbon steel skillet set over medium-high heat, heat oil until shimmering. Add onion and pepper, and cook, stir-frying until edges are lightly charred and vegetables have softened, about 5 minutes. Add chicken and potatoes to the wok, and season with 2 teaspoons spice blend and chili crisp. Using a spatula, toss ingredients in wok to evenly coat with chili oil and spices, about 1 minute.

Transfer mixture to a wide, shallow bowl, and serve alongside curry sauce for dipping.