Place the chicken in a medium bowl, cover with cold water, and vigorously agitate it. Drain through a fine-mesh strainer set in the sink and press on the chicken with your hand to remove excess water. Combine the chicken pieces, wine, soy sauce, cornstarch, and salt in a small bowl and stir vigorously with your fingertips or chopsticks for 30 seconds. Set aside.

Combine the honey, vinegar, wine, and soy sauce in a small bowl and stir together until homogeneous. Set aside. Combine the small bowl and stir with a fork until the cornstarch is dissolved.

Before you stir-fry, get your bowls ready: Dried chilies and Sichuan peppercorn, Marinated chicken, Garlic and ginger, Scallions and peanuts, Sauce, Cornstarch slurry, Empty bowl for cooked ingredients, Serving platter.

Pour a small amount of oil into the bottom of a large wok or skillet and rub around with a paper towel. Place over high heat and preheat until smoking. Add 1 tablespoon oil and immediately add the chilies and Sichuan peppercorns. Stir-fry until fragrant but not burnt, about 5 seconds. Immediately add the chicken and stir-fry constantly until there are no pink spots on the exterior (chicken will still be raw in center at this stage), 2 to 2 ½ minutes. Transfer to an empty bowl.

Wipe out the wok and add the remaining 2 tablespoons oil. Heat over high heat until shimmering. Add the garlic and ginger and stir-fry until fragrant, about 10 seconds. Add the scallion scallions and peanuts and stir-fry for 30 seconds.

Return the chicken to the wok and toss everything to combine. Stir the sauce and add to the wok by pouring around the edges. Stir the cornstarch slurry and add a splash. Cook, tossing, until the sauce thickens and the chicken is cooked through, about 30 seconds longer. Adjust the sauce consistency with more cornstarch slurry if it is too thin or a splash of water if it is too thick. Transfer to a serving platter and serve immediately with steamed rice.