Decide on a sauce for the chicken.
Cut green onions diagonally into 1 inch lengths.
For hot-and-numbing sauce and bang bang sauce, toast peppercorns in a frying pan over medium heat until aromatic. Remove from heat and coarsely grind in mortar and pestle.
For bang bang sauce, lightly toast sesame seeds in a frying pan over medium heat and set aside.
Dissolve sugar in soy sauce, then mix in remaining sauce ingredients except salt. (For bang bang sauce, also hold out sesame seeds. For hot-and-numbing sauce, also hold out Szechuan pepper.)
Arrange bed of green onions on serving dish. Strew shredded chicken over onion bed. Sprinkle lightly with salt. With hot-and-numbing sauce, sprinkle Szechuan pepper over chicken.
Drizzle sauce over chicken. With red-oil sauce, mix thoroughly. With bang bang sauce, sprinkle sesame seeds over sauce.
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