Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp cornstarch, divided
  • 4 tbsp soy sauce, divided
  • 1 tsp toasted sesame oil
  • 0.5 tsp baking soda
  • 1 tbsp Chinkiang black vinegar
  • 1 tbsp Shaoxing wine
  • 1 tbsp brown sugar
  • 1 tbsp chili garlic sauce
  • 2 tbsp neutral oil
  • 1 tbsp Szechuan peppercorns, toasted and crushed
  • 15 dried red chiles, snipped in half
  • 1 red bell pepper, cut into 1-inch squares
  • 1 green bell pepper, cut into 1-inch squares
  • 3 cloves garlic, thinly sliced
  • 1-inch piece fresh ginger, julienned
  • 3 green onions, cut into 1-inch lengths
  • 0.5 cup roasted peanuts

Instructions:

  1. Place the 1.5 lbs of cubed chicken in a bowl. Mix in 1 tbsp of the soy sauce, 1 tbsp of the cornstarch, the 1 tsp of toasted sesame oil, and the 0.5 tsp of baking soda. Note: This creates the protective coating. Let this sit for at least 10 minutes while you prep the vegetables.
  2. Add the 1 tbsp Szechuan peppercorns to a dry pan over medium heat. Toast for 2 to 3 minutes until they smell floral and fragrant. Remove them and crush them into a coarse powder using a mortar and pestle or the bottom of a heavy skillet.
  3. In a small jar, whisk together the remaining 1 tbsp cornstarch, 3 tbsp soy sauce, 1 tbsp Chinkiang vinegar, 1 tbsp Shaoxing wine, 1 tbsp brown sugar, and 1 tbsp chili garlic sauce. Note: Whisking beforehand prevents cornstarch clumps.
  4. Heat the 2 tbsp neutral oil in your skillet over high heat until it just begins to shimmer. Add the chicken in a single layer. Cook for 3 to 4 minutes until the edges are golden and the meat is opaque. Remove the chicken from the pan and set it aside.
  5. In the same pan, toss in the 15 halved dried chiles and the crushed peppercorns. Stir for 30 seconds until the oil turns slightly red and smells spicy.
  6. Throw in the red and green bell pepper squares, the sliced garlic, and the julienned ginger. Stir fry for 2 minutes until the peppers are bright but still crisp.
  7. Return the chicken to the pan and pour in the prepared sauce. Toss everything constantly for 1 minute until the sauce bubbles and thickens into a glossy glaze.
  8. Stir in the 3 inch lengths of green onions and the 0.5 cup roasted peanuts. Toss one last time to warm through and serve immediately.