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Stir Together The Honey, Peppercorns, Salt, Soy Sauce, And Sherry In A Large Bowl; Add The Chicken And Toss To Coat. Heat The Oil In A Large Skillet Over Medium-High Heat. Add The Ginger, Garlic, Red Chile Pepper, And Green Onions; Cook And Stir Until Fragrant, No More Than 30 Seconds. Stir In The Chicken And Soy Sauce Mixture; Fry Another 3 Minutes. Reduce Heat To Low, Cover. Simmer Until The Chicken Is No Longer Pink In The Center, 5 To 10 Minutes. Whisk Together The Chili Beans, Vinegar, And Sesame Oil In A Small Bowl; Pour Over The Chicken And Stir. Turn Heat To High And Allow To Cook 1 Minute. Serve Immediately.
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