Diced chicken stir-fried with roasted peanuts, dried chillies and Sichuan peppercorn in a sweet-sour-savoury sauce. One of the most famous Sichuan dishes worldwide, named after a Qing-dynasty governor.
Marinate the chicken
Toss the diced chicken with light soy sauce, Shaoxing wine and cornstarch, and set aside to marinate for twenty minutes.
20 minMix the sauce
In a small bowl, stir together the light soy sauce, dark soy sauce, black vinegar, sugar and cornstarch slurry for the sauce, and set aside.
Toast the aromatics
Heat the oil in a wok over medium heat until it just starts to shimmer, then add the dried chillies and Sichuan peppercorns and stir-fry for thirty seconds until fragrant but not blackened.
Sear the chicken
Turn the heat to high, add the marinated chicken, and stir-fry for four minutes until the pieces are cooked through and lightly browned.
4 minAdd aromatics and sauce
Add the garlic, ginger and spring onion, stir-fry for thirty seconds, then pour in the mixed sauce and toss for one minute until it thickens and coats the chicken.
1 minFinish with peanuts
Stir in the roasted peanuts, toss once more to combine, and serve immediately over steamed rice.
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