In a mixing bowl, combine the chicken thighs with soy sauce, cornstarch, and egg white. Let marinate for 10-15 minutes.

Whisk together the sauce ingredients: soy sauce, Shaoxing wine, sugar, sesame oil, chicken stock, and a pinch of cornstarch.

Heat a wok over high heat and add vegetable oil. Sear the marinated chicken for 3-4 minutes until golden brown.

Lower the heat and add more vegetable oil to the wok. Fry the dried red chilies for 30 seconds until aromatic.

Stir in the minced garlic, grated ginger, and fermented black beans. Cook for 20-30 seconds until aromatic.

Add the chopped bell pepper and scallions to the wok. Stir-fry for 2 minutes until bright and slightly softened.

Return the seared chicken to the wok and pour the prepared sauce over the mixture. Toss everything together.

Stir over medium-high heat until the sauce thickens and clings to the chicken and vegetables, about 1-2 minutes.