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Add 8 grams black peppercorns into a mortar and crack them coarsely with a pestle.
Cut 350 grams skin-on boneless chicken thigh into large bite-sized pieces.
Put the chicken in a medium bowl along with 8 grams garlic, 1 tablespoon Shaoxing wine, ¼ teaspoon salt, 1 teaspoon potato starch, and add in most of the freshly cracked black pepper. Mix the ingredients together until evenly distributed, and let the meat marinate in the black pepper sauce while you prepare the other ingredients.
Add 1 tablespoon vegetable oil to a frying pan and heat over medium heat. Add the marinated chicken in a single layer, skin-side down, and let it brown undisturbed (about 2 minutes).
When the skin has browned, flip the chicken pieces over and brown the second side (another 1 minute).
Add 140 grams onion, 50 grams red bell pepper, and 50 grams green bell pepper. Turn up the heat to high and stir-fry the mixture until the vegetables are vibrant in color but still crisp, and the meat is cooked through (another 1-2 minutes).
Add 2 tablespoons oyster sauce, and 1 teaspoon toasted sesame oil, and continue stir-frying until everything is coated with the sauce.
Garnish with the remaining cracked pepper and serve with a side of steamed rice.