Ingredients
300 g chicken breast, 50 g (about 1/3 cup) peanuts.
Seasonings
20 g dried red chili peppers, 15 g sugar, 10 g each soy sauce, Shaoxing wine, salt, and vinegar, 2 g each Sichuan peppercorns, sliced ginger, and sliced garlic, 1 g MSG.
Instructions
1. Soak the peanuts in warm water until plump, then remove the skins and deep-fry until crispy; remove the stems and seeds from the dried red chili peppers and cut into 2 cm (about 3/4-inch) sections; mix soy sauce, sugar, vinegar, MSG (or omit), clear broth, and potato starch slurry to make the sauce; remove the tendons from the chicken breast, score it in a crosshatch pattern, then cut into 2 cm (about 3/4-inch) cubes, place in a bowl, marinate with soy sauce, salt, and cooking wine, then coat evenly with potato starch slurry.
2. Heat oil in the wok to medium (about 50% hot), add dried chilies and Sichuan peppercorns, fry until they turn reddish-brown, then add the chicken cubes and stir-fry until separated, add ginger, scallions, and garlic and stir-fry to combine, pour in the prepared sauce mixture, add peanuts, toss a couple of times, and serve immediately.