Step 1: Marinate the Pork
Toss pork strips with soy sauce, Shaoxing wine, and egg. Let marinate for 15–20 minutes.
Step 2: Coat and Fry
Dredge the marinated pork in cornstarch until evenly coated. Heat oil in a wok or skillet to 350°F (175°C). Fry pork in batches until golden and crisp. Remove, drain, then fry again for ultimate crunch.
Step 3: Prepare the Aromatics
In a clean wok, heat 3 tablespoons of oil. Add dried chilies and Sichuan peppercorns, stir-frying until fragrant (be careful not to burn them). Add garlic and ginger, cooking for 30 seconds.
Step 4: Build the Sauce
Stir in doubanjiang, soy sauce, rice vinegar, and sugar. Cook for 1–2 minutes until a rich, spicy aroma fills the air.
Step 5: Toss with Pork
Return the crispy pork to the wok. Toss quickly until every piece is coated in the spicy sauce.
Step 6: Garnish and Serve
Sprinkle with sliced green onions and serve immediately with steamed rice.