Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
  • 1 tbsp light soy sauce
  • 1 tbsp Shaoxing wine
  • 2 tsp cornstarch (divided)
  • 1/2 tsp baking soda
  • 2 tbsp Chinkiang black vinegar
  • 1.5 tbsp soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp granulated sugar
  • 3 tbsp neutral oil (grapeseed or peanut)
  • 10-15 dried Szechuan chilies
  • 1 tsp Szechuan peppercorns
  • 3 cloves garlic, thinly sliced
  • 1 inch ginger, minced
  • 2 scallions, whites and greens separated
  • 1/2 cup roasted unsalted peanuts

Instructions:

  1. Combine the cubed chicken with 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, and 1/2 tsp baking soda. Marinate for at least 10 minutes to velvet the meat.
  2. In a small bowl, whisk together the Chinkiang vinegar, 1.5 tbsp soy sauce, 1 tsp dark soy sauce, 1 tbsp sugar, and the remaining 1 tsp cornstarch until dissolved.
  3. Heat a large wok or cast iron skillet over high heat. Add the neutral oil, then immediately add dried chilies and Szechuan peppercorns. Stir for 30 seconds until fragrant and the chilies darken.
  4. Add the marinated chicken to the wok in a single layer. Sear undisturbed for 3-4 minutes until the edges are golden and crispy. Remove and set aside.
  5. Add the garlic, ginger, and scallion whites. Stir-fry for 1 minute until aromatic.
  6. Pour the prepared sauce into the wok and toss rapidly. Add the roasted peanuts and scallion greens. Stir-fry for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken.