Steps
- Cut 340g of chicken breast into ¾in / 2cm cubes. Mix with 1 teaspoon of vegetable oil, half of 2 teaspoons of cornstarch, 1 teaspoon of Shaoxing wine, ⅛ teaspoon of salt, and 1 pinch of white pepper. Refrigerate for 20 minutes.
- Mix 1 tablespoon of light soy sauce, ½ teaspoon of dark soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sugar, 3 tablespoons of water, and the remaining cornstarch.
- Measure 3 tablespoons of vegetable oil. Heat two-thirds in a wok over high heat. Sear the chicken until golden, then transfer to a bowl.
- Lower the heat. Add the remaining oil, 3 sliced garlic cloves, 2 thin ginger slices, minced, 2 seeded and chopped dried red chilies, ½ teaspoon of ground Sichuan peppercorns, and the chopped white parts of 6 scallions. Cook for 1-2 minutes.
- Return the chicken and stir-fry over high heat for 1 minute. Stir the sauce, then add it. Cook for about 1 minute, until thickened and the chicken is cooked through.
- Toss in 1 cup of roasted unsalted peanuts and serve.