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Thai-Style Szechuan Chicken with Carolina Reaper Chili Pepper

2 cups chicken, cut into half inch diced
 2 tablespoons tapioca starch
 2 cups vegetable oil
 1 cup peanuts
 9 whole dried Carolina Reaper chilis, chopped into 1/2" pieces
 1/2 cup spring onion, chopped
 1 to 1 1/2 tablespoons Szechuan peppercorns
 1 tablespoon yellow bean paste
 1/2 teaspoon ground Thai chili pepper, fried in 1 tablespoon oil
 2 tablespoons whisky (Wild Turkey works great)
 1/4 teaspoon salt
 1 tablespoon sugar

In a mixing bowl add chicken and tapioca starch, mix well. Heat oil in a wok on medium heat, add chicken stir to make sure the chicken pieces don't stick together. Fry until the chicken turns light golden color, about 8-10 minutes, remove and drain on paper towel. Pour the oil off, and leave about 1/4 cup in the wok. Add Szechuan peppercorns and whole dried Carolina Reaper chile, fry until fragrant, then add chicken, peanuts, yellow bean paste, fried ground chili pepper with oil, whisky, salt and sugar. Quick stir fry until cooked through. Add spring onion last, stir well. Place this on a serving platter. Serve with steamed jasmine rice. Enjoy!
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