Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1 tbsp light soy sauce
  • 1 tbsp Shaoxing wine
  • 2 tsp cornstarch
  • 1 tsp toasted sesame oil
  • 2 tbsp Chinkiang black vinegar
  • 1 tsp dark soy sauce
  • 1 tbsp hoisin sauce
  • 2 tsp granulated sugar
  • 3 tbsp neutral oil
  • 15 dried Sichuan red chilies, snapped in half
  • 1 tsp whole Sichuan peppercorns
  • 3 cloves garlic, thinly sliced
  • 1 inch fresh ginger, minced
  • 2 scallions, whites and greens separated
  • 0.5 cup roasted unsalted peanuts
  • 1 small bell pepper, diced

Instructions:

  1. Place the chicken cubes in a medium bowl and toss with the light soy sauce, Shaoxing wine, cornstarch, and sesame oil.
  2. Let the chicken rest for 15 minutes.
  3. Whisk together the Chinkiang vinegar, dark soy sauce, hoisin, sugar, and the remaining cornstarch in a separate bowl.
  4. Heat the neutral oil in your wok over high heat until it starts to shimmer and show faint wisps of smoke.
  5. Toss in the dried chilies and Sichuan peppercorns. Stir fry for 30 seconds until the chilies turn dark red.
  6. Add the marinated chicken in a flat layer. Let it sear undisturbed for 2 minutes to develop a crust.
  7. Toss the chicken and add the garlic, ginger, and scallion whites. Cook for 1 minute until the aroma fills the room.
  8. Add the bell peppers and peanuts. Stir fry for another 60 seconds until the peppers are bright but still snappy.
  9. Give the sauce a quick stir and pour it into the pan. Stir constantly for 30 seconds until the sauce bubbles and turns velvety.
  10. Remove from heat immediately and toss in the scallion greens. Serve while the peanuts are still shatter crisp.