Prep dried chilies by cutting them in half and letting some seeds fall away. Keep some seeds for heat and fragrance. Keep some chilies whole for looks if you like.
Marinate chicken cubes and skin in Shaoxing wine, soy sauce and ½ teaspoon salt at least 15 minutes. Put cornstarch in a plastic baggie and add chicken and skin, shaking off excess liquid beforehand. Toss chicken in the starch until lightly coated.
Heat wok on high heat until wisps of heat start to rise and add enough canola, peanut or other neutral oil to deep-fry the chicken, about 1½ cups. When oil is hot, around 375°, add chicken and fry until just golden. Remove and drain on paper towels. Fry chicken in two batches if you need to so you don't overcrowd it.
Pour out oil, clean wok and return to low heat. Add caiziyou and Sichuan peppercorns and heat slowly until fragrant. Add Sichuan ground chilies, stirring to make a chili oil. Add garlic, ginger, zhacai, scallion whites and jalapeno and stir-fry until well mixed and fragrant. Add dried chilies and fried chicken to the wok and stir-fry, coating chicken in the oil. Add scallion greens, sugar, salt and MSG. Stir well and remove from heat.