Cut the chicken thighs into small dice.

Dredge the chicken in cornstarch, shaking off any excess.

Heat enough oil in a wok or deep skillet to fry the chicken until cooked through.

Drain the fried chicken and set aside.

Heat 1-2 tablespoons of oil in the wok.

Add the dried hot Thai red chili peppers and cook for a moment until fragrant.

Add the quartered white mushrooms and chopped onion to the wok.

Cook until the onions are softened.

Add the cooked chicken back to the pan.

In a separate bowl, mix the chicken broth, soy sauce, szechuan hot bean paste, cayenne pepper (if using), white pepper, and ground szechuan peppercorns powder.

Add 1 tablespoon of cornstarch to the sauce mixture and stir until well combined.

Pour the sauce into the wok with the chicken and vegetables.

Stir-fry briefly until the sauce thickens.

If the sauce becomes too thick, add a little water.

The sauce should be fairly dry and coating the chicken and vegetables.

Serve hot with steamed rice if desired.