Mince the ginger and garlic, slice the green onions, chop the dried chilies, cube the tofu, and measure out the remaining ingredients.

Heat oil in a large skillet over medium heat. Add the doubanjiang and cook for 3 minutes, stirring frequently, until the oil turns red and fragrant.

Add the ginger, garlic, green onion whites, dried chilies, and Sichuan peppercorns. Cook for 1 to 2 minutes until fragrant.

Increase the heat to high. Add the ground chicken and break it into small pieces with a spatula. Cook for about 2 minutes, or until no longer pink.

Add the chicken stock, oyster sauce, dark soy sauce, and sugar. Bring to a boil, then reduce the heat to low. Gently add the tofu cubes and simmer for 2 to 3 minutes.

In a small bowl, whisk together the cornstarch and water. Pour the slurry around the edges of the pan and gently stir until the sauce thickens.