Spicy Four-Chile Pepper Chicken

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2 pounds bone-in skinless chicken thighs, cut into 2-inch chunks through the bone

2 heaping tablespoons cornstarch

1/4 teaspoon ground white pepper

Pinch sea salt 2 cups peanut oil

2 cloves garlic, roughly chopped

One 2-inch piece fresh ginger, peeled and sliced into coins

1 jalapeno, stemmed, seeded and diced

1 tablespoon Sichuan peppercorns

10 whole dried red chiles, such as Sichuan or Arbol

1 green bell pepper, stemmed, seeded and cut into 1-inch chunks

2 to 3 tablespoons Chinkiang (black rice vinegar)

2 tablespoons light soy sauce

1/4 cup chili oil

1 tablespoon toasted sesame oil, for garnish