Begin by cutting the chicken thighs into 1.5-inch cubes. In a bowl, combine the chicken with cornstarch, soy sauce, a pinch of baking soda, and a splash of vegetable oil. Mix well and let it marinate for 15-30 minutes.

While the chicken marinates, whisk together soy sauce, oyster sauce, rice vinegar, minced garlic, freshly grated ginger, and sugar in a small bowl. Set this aside.

Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. Add the marinated chicken and sauté for about 5-6 minutes until golden brown. Remove the chicken and set aside.

In the same pan, add dried Sichuan red chilies, chopped green onions, and roasted peanuts. Stir-fry for 15 seconds, then add the sliced red bell pepper and cook for another 30 seconds.

Return the cooked chicken to the pan and pour in the prepared sauce. Stir everything together and cook for an additional 1-2 minutes.

Serve hot alongside steamed rice or noodles.