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Mix the cornstarch with the baking soda, then coat each piece of chicken thoroughly.
Cover with cling wrap and pound with a rolling pin until paper-thin and slightly translucent.
Place the capsicum, garlic and spring onion in a heatproof bowl.
Pour over hot oil, then add sugar, soy sauce, oyster sauce, sea salt, sesame seeds and optional chilli oil.
Bring a pot of water to the boil with Sichuan peppercorns, spring onion, ginger and cooking wine.
Cook the chicken in small batches for about one minute, or until completely white with no pink remaining.
Transfer the chicken directly into the sauce, toss well and serve with steamed rice.