Ingredients:

  • 1.5 lbs chicken breast, cut into 3/4-inch cubes
  • 1 tbsp light soy sauce (for marinade)
  • 1 tbsp Shaoxing wine
  • 2 tsp cornstarch (for marinade)
  • 1 tsp toasted sesame oil
  • 2 tbsp Chinkiang black vinegar
  • 1 tbsp light soy sauce (for sauce)
  • 1 tsp dark soy sauce
  • 1 tbsp granulated sugar
  • 1 tsp cornstarch (for sauce)
  • 2 tbsp chicken stock
  • 3 tbsp peanut oil
  • 12 dried Sichuan chilies, halved and seeded
  • 1 tsp whole Szechuan peppercorns
  • 3 cloves garlic, thinly sliced
  • 1-inch piece ginger, minced
  • 2 scallions, whites and greens separated
  • 0.5 cup roasted unsalted peanuts

Instructions:

  1. The Velvetting Phase: In a medium bowl, toss the cubed chicken with 1 tbsp light soy sauce, Shaoxing wine, 2 tsp cornstarch, and sesame oil. Marinate for 15 minutes to protect the muscle fibers during high-heat cooking.
  2. The Sauce Synthesis: In a small bowl, whisk together the Chinkiang vinegar, 1 tbsp light soy sauce, dark soy sauce, granulated sugar, 1 tsp cornstarch, and chicken stock until the sugar is dissolved.
  3. Aromatic Bloom: Heat the peanut oil in a wok over high heat. Add the dried chilies and Szechuan peppercorns. Stir-fry for about 15 seconds until the chilies turn fragrant and slightly darkened, but not burnt.
  4. Searing the Protein: Add the marinated chicken to the wok in a single layer. Let sear for 1 minute before tossing. Stir-fry until the chicken is 90% cooked through and has developed a golden crust.
  5. Aromatic Integration: Add the garlic, ginger, and the white parts of the scallions. Stir-fry for 30 seconds until highly aromatic.
  6. Glazing: Pour the prepared sauce into the center of the wok. Stir constantly as the cornstarch activates and the sauce thickens into a glossy mahogany glaze coating the chicken.
  7. Finishing: Toss in the roasted peanuts and the green parts of the scallions. Stir once more to combine and serve immediately while the peanuts are still crunchy.