宫保鸡丁

Instructions

1. 1 Toss the diced chicken thigh pieces with one tablespoon of soy sauce and the cornstarch in a bowl, massaging the marinade into the meat. Let it sit for fifteen minutes at room temperature to absorb the flavours.
2. 2 Prepare the sauce by combining the remaining soy sauce, dark soy sauce, black vinegar, sugar, and two tablespoons of water in a small bowl. Stir until the sugar dissolves completely and set aside.
3. 3 Heat the vegetable oil in a wok over high heat until wisps of smoke appear. Add the marinated chicken pieces in a single layer and sear without stirring for two minutes, then toss and cook until golden on all sides.
4. 4 Push the chicken to the sides of the wok and add the dried red chilies and Sichuan peppercorns to the centre. Stir-fry them in the hot oil for thirty seconds until the chilies darken slightly and the kitchen smells fragrant.
5. 5 Add the sliced garlic and minced ginger to the wok and stir-fry everything together for thirty seconds. Splash in the Shaoxing wine around the edge of the wok, letting it sizzle and steam before mixing through.
6. 6 Pour the prepared sauce into the wok and toss everything vigorously over high heat for one to two minutes. The sauce should reduce and become glossy, coating each piece of chicken with a shiny lacquer.
7. 7 Add the roasted peanuts and scallion segments, tossing for thirty seconds to warm them through without overcooking the scallions. Drizzle with sesame oil, give one final toss, and serve immediately with steamed rice.