Directions

To Prep

1. Marinate chicken in a bowl with salt, Shaoxing wine, sesame oil and cornstarch. Refrigerate for 30 mins.

To Cook

1. Heat 2 tbsp cooking oil in a wok. Add the Sichuan peppercorns, lower the heat, and fry until aromatic. Remove the peppercorns and set aside.
2. Add garlic and ginger to the wok and stir-fry quickly, then add the dried red chillies. Continue stir-frying until fragrant and spicy. Set aside.
3. Clean the wok and heat the remaining 1 tbsp cooking oil. Stir-fry the marinated chicken until half cooked.
4. Return the garlic, ginger, and chilli mixture to the wok and continue cooking until the chicken is fully cooked.
5. Add the peanuts and prepared sauce, stirring continuously until the chicken is well coated.
6. Remove from heat, garnish with spring onions, and serve.