Step by step
Method
7 steps- 01
Combine the chicken with all marinade ingredients and leave for 15 minutes while you prepare the sauce.
- 02
Whisk vinegar, both soy sauces, Shaoxing wine, sugar, cornflour and 3 tablespoons water until smooth.
- 03
Heat a wok over high heat until faintly smoking. Add 1 tablespoon oil and sear chicken in a single layer for 2 minutes; toss for another 2 minutes, then remove.
- 04
Lower heat to medium, add remaining oil, dried chillies and Sichuan pepper. Stir for 20 seconds until fragrant but not blackened.
- 05
Add garlic, ginger, spring-onion whites and diced peppers; stir-fry for 60–90 seconds.
- 06
Return chicken to the wok. Stir the sauce again, pour it around the hot edge and toss rapidly until glossy and thickened, about 1 minute.
- 07
Fold in peanuts and spring-onion greens, then take off the heat immediately to preserve their crunch.
Cook's notes
Make it excellent
- Have every ingredient measured before heating the wok; the final cook is very fast.
- Bloom chillies gently—burnt chilli and peppercorns taste bitter.
- For a milder dish, shake out the chilli seeds but keep the fragrant pods.
Serve it with
Steamed jasmine rice and lightly dressed smashed cucumbers.
Store & reheat
Refrigerate for up to 3 days. Reheat quickly in a hot wok; add fresh peanuts after reheating.
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