Cut the chicken into 10 pieces and reserve the back for future use.
Mix all liquid and dry ingredients to form a slurry and marinate the chicken in it for at least 6 hours.
Dry the chilies and peppercorns, blend with seasonings, and mix with warm duck fat to create the chili paste.
Dredge the marinated chicken in a mixture of flour, potato starch, corn starch, and seasoning blend.
Fry the chicken until golden and crispy, then brush liberally with the chili paste.
Let the chicken rest before serving and enjoy!
