Instructions
10 steps · tick them off as you cookCube 1.25 lb (570 g) boneless chicken thighs and marinate with 1 tbsp soy sauce, 1 tbsp Shaoxing wine and 1 tbsp cornstarch for 15 minutes.
15 minutesCombine the sauce: 2 tbsp black vinegar, 2 tbsp soy sauce, 1 tbsp sugar, 1 tsp cornstarch, 2 tbsp chicken stock and 1 tsp sesame oil. Whisk until smooth.
Toast 1 tsp Sichuan peppercorns in a dry wok over medium heat until fragrant, about 45 seconds, then crush lightly.
Heat 2 tbsp vegetable oil in the wok over high heat until it shimmers without smoking.
Add 8 dried red chilies and the crushed peppercorns; stir 15 seconds until the chilies darken but do not blacken.
Add the chicken in a single layer, sear undisturbed for 60 seconds, then stir-fry until golden and cooked through, about 3 minutes.
3 minutesPush the chicken aside, add 4 sliced garlic cloves, 1 tbsp minced ginger and 3 chopped scallion whites; sweat 20 seconds.
Pour in the sauce and stir constantly until it bubbles and coats the back of a spoon, about 45 seconds.
Fold in 1/2 cup roasted unsalted peanuts and the scallion greens, tossing just to warm through.
Transfer to a warmed platter and serve at once.
Chef's tip
Keep the wok scorching hot and toast the chilies for just 15 seconds — any longer and they turn bitter, robbing the dish of its signature smoky heat.
Suggested pairing
Balance the heat with a bowl of steamed rice and an ice-cold lager or a lightly sweet Gewürztraminer.
About this recipe
A fiery Sichuan classic of tender chicken cubes tossed with charred dried chilies, tingly peppercorns and crunchy peanuts in a sweet-tangy glaze.
ChineseIntermediatespicyquickhigh-proteinumami
