Ingredients:

  • 1.5 lbs boneless skinless chicken breast, diced into 1/2-inch cubes
  • 1 tbsp light soy sauce
  • 1 tbsp Shaoxing wine
  • 2 tsp cornstarch
  • 1 tsp vegetable oil
  • 3 tbsp Chinkiang black vinegar
  • 2 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 2 tbsp granulated sugar
  • 1 tsp cornstarch
  • 1 tsp toasted sesame oil
  • 15 dried Sichuan chilies, halved
  • 1 tsp Sichuan peppercorns, lightly crushed
  • 4 cloves garlic, thinly sliced
  • 1 inch ginger, minced
  • 4 stalks scallions, cut into 1-inch pieces
  • 0.5 cup roasted unsalted peanuts
  • 3 tbsp peanut oil

Instructions:

  1. Combine diced chicken with 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 2 tsp cornstarch, and 1 tsp vegetable oil. Let marinate for 20 minutes to velvet the meat.
  2. In a small bowl, whisk together the Chinkiang vinegar, 2 tbsp light soy sauce, dark soy sauce, sugar, 1 tsp cornstarch, and sesame oil until the sugar dissolves.
  3. Heat a wok or heavy skillet over high heat with 3 tbsp of oil. Add the dried chilies and Sichuan peppercorns, heating slowly until fragrant and the chilies slightly darken.
  4. Increase heat to high. Add the chicken in a single layer and sear for 2 minutes until a golden crust forms.
  5. Stir in the sliced garlic, minced ginger, and scallion whites. Stir-fry for 1 minute until aromatic.
  6. Pour the prepared sauce into the wok. Toss rapidly for 2 minutes until the sauce thickens and coats the chicken in a glossy mahogany glaze.
  7. Fold in the roasted peanuts and scallion greens. Serve immediately over steamed rice.