This has always been a favorite dish of mine. After looking at so many recipes, I finally settled on this version, which is inspired by Fuchsia Dunlop. Her understanding of Chinese cuisine is impressive as she speaks Chinese and studied at the Sichuan Higher Institute of Cuisine in Chengdu.

Ingredients:

2 boneless Chicken breasts/Thighs (about 300g or 3/4 pound in total)

3 cloves of Garlic and an equivalent amount of Ginger, sliced. 

1 Red Pepper, cubed.

5 Green Onions, white parts only

4 Tbsp Vegetable oil

A handful of dried red Chillies. I like Chao tian jiao, Zi Dan Tou or facing heaven chilies – Medium heat and fragrant.

1/2 tsp toasted and crushed Sichuan Peppercorns

75g (2/3 cup) roasted Peanuts

For the chicken marinade:

½ tsp Salt

2 tsp light Soy Sauce

1 tsp Shaoxing wine

1½ tsp Potato flour or Cornstarch

1 tbsp Water

For the finishing sauce:

3 tsp Sugar

¾ tsp Potato flour or Cornstarch

1/2 tsp dark Soy Sauce

1 tsp light Soy Sauce

3 tsp Chinkiang Vinegar

1 tsp Sesame Oil

1 tbsp Chicken stock or Water

Preparation:

Begin by marinating your chicken and setting it aside.

Heat your wok with 4 Tablespoons of oil and heat until smoking, then add chicken and allow to brown slightly. Remove the chicken with a slotted spoon or spatula and set aside. Pour off almost all of the extra oil, as you will get plenty from the chicken.

Reduce heat and add dried chilies, garlic and ginger. Making sure not to burn. Then your red pepper and green onion and sauté just until they begin to soften. Increase heat and add back the chicken and stir fry to combine. 

Add your sauce and allow to thicken, reduce heat and finish with sesame oil, Sichuan peppercorns and peanuts.