Rinse fermented black beans under cool water and drain.
Slice the cheeks off the bell peppers and then slice them into 1 ½” strips then cut each strip on a bias into 2-3 sections.
In a medium sized mixing bowl, place diced chicken tenders, soy, dark soy and wine together. Mix and allow to sit as you prep the wok.
Preheat a large wok over high heat until smoking. Add 2 tbsp oil and then peppers. Cook the peppers briefly, about 1-2 minutes just to remove some of the rawness from them but leave them crunchy. Add ¼ tsp kosher salt to them and stir. Remove to a bowl.
Add 2 more tbsp oil and add the chicken.
Cook until turning opaque then add the garlic. Stir well and cook until chicken is fully cooked.
Add the fermented black beans, chili flakes and bell peppers back in. Stir until well combined. Serve hot as is or with cauliflower rice.
Turn off heat. Drizzle in sesame seed oil.