In a large bowl, combine the cut chicken thighs with soy sauce, Shaoxing wine, sesame oil, cornstarch, salt, and white pepper. Mix well to coat. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

In a separate shallow bowl, whisk together the cornstarch, all-purpose flour, and baking powder for the coating.

Toss the marinated chicken pieces in the dry coating mixture until evenly coated, shaking off any excess.

Preheat your air fryer to 380°F (190°C).

Lightly spray the air fryer basket with cooking oil.

Arrange the coated chicken pieces in a single layer in the air fryer basket, ensuring not to overcrowd. You may need to cook in batches.

Air fry for 10-12 minutes, flipping halfway through, until golden brown and cooked through (internal temperature of 165°F/74°C). Remove and set aside.

In a small bowl, whisk together chicken broth, soy sauce, Chinkiang vinegar, sugar, cornstarch, and dark soy sauce. Set aside.

Heat 2 tablespoons of cooking oil in a wok or large skillet over medium-high heat until shimmering.

Add Szechuan peppercorns and dried red chilies. Stir-fry for 30-60 seconds until fragrant and chilies slightly darken (be careful not to burn them).

Add minced ginger and garlic to the wok. Stir-fry for another 30 seconds until aromatic.

Pour in the prepared Szechuan sauce mixture. Bring to a gentle simmer, stirring constantly, until the sauce thickens.

Add the air-fried chicken, roasted peanuts, and the white parts of the sliced green onions to the wok. Toss gently to coat all the chicken pieces evenly with the sauce.

Remove from heat. Garnish with the green parts of the sliced green onions.

Serve immediately over hot jasmine rice, optionally with steamed vegetables.