Cut the boneless chicken thighs into bite-sized pieces.
Combine the Shaoxing wine, cornflour and 2 tbsp light soy sauce in a bowl or container. Add the chicken and coat it well in the mixture.
Cover the container and put it in the fridge for at least 30 minutes to marinate. You can leave it overnight it that is more convenient.
Heat 1 tbsp of oil in a large frying pan. If you have a Sear and Stew Slow Cooker with a metal pot then you can use that to fry off the chicken directly on the hob.
Fry the chicken in batches until golden brown, transfer the chicken to a plate.
Turn down the heat a little, and add the remaining tbsp of oil. Saute the onion, until it is soft and transparent.
Add the garlic, ginger and the chilli and cook for a couple of minutes.
Return the chicken to the pan and stir to combine.
Transfer all the ingredients to your slow cooker pot and add two tbsp light soy sauce, rice vinegar and stir together.
Cook on HIGH for 3 hours.
After 3 hours, add the chopped peppers and cook for 1 hour on LOW.
Serve with rice, and top with sliced spring onions, chopped peanuts and sesame seeds.