Sichuan Kung Pao Chicken with Peanuts and Dried Chilies

What you need

• 500 g (1.1 lb) boneless skinless chicken thighs, cut into 1.5 cm (1/2 in) cubes
• 2 tbsp light soy sauce, divided
• 1 tbsp Shaoxing wine, or dry sherry
• 1 tbsp cornstarch, divided
• 1/4 tsp salt
• 1 tsp dark soy sauce
• 1 tbsp Chinese black vinegar
• 1 tbsp granulated sugar
• 3 tbsp vegetable oil, divided
• 12 dried red chilies
• 1 tsp Sichuan peppercorns
• 3 cloves garlic, thinly sliced
• 2 cm (1 in) fresh ginger, peeled and thinly sliced
• 4 scallions, cut into 1.5 cm (1/2 in) lengths
• 75 g (1/2 cup) roasted unsalted peanuts
• 1 tsp toasted sesame oil, optional

Method

Restated from the original video

1. 1

   Toss the chicken with 1 tbsp of the light soy sauce, the Shaoxing wine, the salt and 2 tsp of the cornstarch. Leave to marinate for 15-20 min.

2. 2

   Snip the chilies into 2 cm (3/4 in) pieces and shake out most of the seeds.

3. 3

   In a small bowl, stir the remaining light soy sauce with the dark soy sauce, black vinegar, sugar, the remaining 1 tsp cornstarch and 3 tbsp water until the sugar dissolves.

4. 4

   Heat a wok over high heat until it smokes, then add 2 tbsp of the oil.

5. 5

   Spread the chicken in the wok and leave it for 1 min, then stir-fry until the edges brown and the pieces are cooked through with no pink inside, 3-4 min. Move it to a plate.

6. 6

   Lower the heat to medium-low and add the remaining oil, the chilies and the Sichuan peppercorns. Stir until the chilies darken a shade and smell toasty, 30-60 seconds. Do not let them blacken.

7. 7

   Turn the heat back to high, add the garlic, ginger and scallions and stir-fry for 30 seconds.

8. 8

   Return the chicken, give the sauce a stir and pour it in. Toss until it thickens into a glossy coating, about 1 min.

9. 9

   Take the wok off the heat, stir in the peanuts and sesame oil and serve straight away.

Imported from cafedelites.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.