Classic Kung Pao Chicken with Peanuts and Dried Chilies

Dice 1.25 lb boneless chicken thighs (about 570 g) into 1/2-inch cubes. Marinate with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, and 2 tsp cornstarch for 15 minutes.

Prepare the sauce: whisk 2 tbsp black vinegar, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp sugar, 1 tsp cornstarch, and 3 tbsp chicken stock until smooth.

Toast 1 tsp Sichuan peppercorns in a dry wok over medium heat for 60 seconds until fragrant, then crush lightly in a mortar.

Heat 3 tbsp peanut oil in the wok until it shimmers without smoking. Add 10 dried red chilies (snipped) and the crushed peppercorns; sizzle 15 seconds until the chilies darken slightly: do not let them blacken.

Add the chicken in a single layer and sear undisturbed for 90 seconds, then stir-fry 2 minutes until golden on all edges.

Push chicken to the side, add 4 sliced garlic cloves, 1 tbsp minced ginger, and the white parts of 4 green onions; sweat 30 seconds until aromatic.

Pour in the sauce and toss vigorously as it bubbles and reduces to a glossy glaze, about 60 seconds.

Fold in 1/2 cup roasted unsalted peanuts and the green onion tops. Finish with 1 tsp toasted sesame oil and serve immediately.