Step 1: Heat the oil in a medium sauce pan. Add the onion, garlic, ginger, star anise and Sichuan peppercorns. Cook over high heat for 5 minutes, or until the onion is lightly browned.
Step 2: Add the ancho chiles and hot pepper flakes and cook for 1 or 2 minutes.
Step 3: Add the white wine, soy sauce and sugar and cook until mixture starts to boil.
Step 4: Stir in the chicken stock and the cornstarch mixture. When the liquid returns to a boil, reduce the heat and simmer for 30 minutes.
Step 5: Strain the sauce.
Step 6: The sauce will keep in a covered jar in the refrigerator for up to 1 week.
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