Ingredients
- 700g chicken thigh fillet, diced
- 2 Tbsp cornflour
- ¼ cup Shaoshing cooking wine
- ¼ cup peanut oil
- 10 small dried red chillies
- 6cm piece ginger, cut into fine batons
- 4 cloves garlic, finely sliced
- 1 Tbsp brown sugar
- ½ cup unsalted roasted peanuts
- ¼ cup light soy sauce
- 2 Tbsp Chinese black vinegar
- 2 tsp Sichuan peppercorns, crushed
Instructions
1 Combine the chicken, cornflour and Shaoshing in a small bowl, mix well, then cover and refrigerate for 2 hour to marinate.
2 Put the oil and dried chillies in a wok and set over a moderate heat. Cook, stirring often, until the chillies begin to darken. Scoop out the chillies and set aside. Increase the heat to high, then fry the chicken in batches until just sealed.
3 Return all the chicken to the wok and add the ginger, garlic and reserved chillies. Once aromatic, add the sugar and peanuts. Sprinkle with soy, vinegar and Sichuan peppercorns, then serve.