How to Make It
In a medium bowl, toss the diced chicken thighs with the garlic, ginger, crushed red pepper and 1 tablespoon of the oil and season with salt and pepper. Let the chicken stand for 10 minutes.
Meanwhile, in a small cup, combine the soy sauce with the dry sherry, black bean sauce and sugar. Stir in the dissolved cornstarch.
Heat a large skillet or wok until very hot to the touch. Add the remaining 2 tablespoons of vegetable oil and heat until smoking, swirling the skillet to coat with the hot oil. Add the marinated chicken and stir-fry over high heat until browned all over, about 10 minutes. Stir the sauce and add it to the chicken, stirring to coat; cook just until the sauce is thickened and glossy, about 1 minute.
Arrange the lettuce leaves, shredded carrot, sliced scallions and shredded mint in separate serving bowls and serve with the chicken.