Features triple the garlic in three forms: minced, sliced, and fried chips.
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Toss the cubed chicken with 1 tablespoon of soy sauce and half the cornstarch; let marinate for 15 minutes.
In a cold wok, add 2 tablespoons of oil and the 10 thinly sliced garlic cloves. Turn heat to medium-low and fry until golden and crispy. Remove chips and set aside.
Increase heat to high and add the remaining oil. Sear the chicken until browned and cooked through, then remove from the wok.
In the remaining oil, add the dried chilies and Sichuan peppercorns, stir-frying until fragrant and the chilies slightly darken.
Add the 4 smashed/sliced garlic cloves and the 6 minced garlic cloves to the wok, stirring constantly for 30 seconds to avoid burning.
Return the chicken to the wok along with the green onions and peanuts.
Whisk the remaining soy sauce, vinegar, and cornstarch with a splash of water; pour into the wok and toss until the sauce thickens and glazes everything.
Transfer to a plate and top generously with the reserved fried garlic chips before serving.
