Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cut into 1/2-inch cubes
  • 1 tbsp light soy sauce
  • 1 tbsp Shaoxing wine
  • 2 tsp cornstarch
  • 1 tsp toasted sesame oil
  • 2 tbsp Chinkiang black vinegar
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp granulated sugar
  • 1 tsp cornstarch
  • 3 tbsp neutral oil
  • 10-15 dried Sichuan red chilies, snipped and seeds removed
  • 1 tsp Sichuan peppercorns, toasted and crushed
  • 3 cloves garlic, thinly sliced
  • 1 inch fresh ginger, minced
  • 4 scallions, whites cut into rounds, greens reserved
  • 1/2 cup roasted unsalted peanuts
  • 1 red bell pepper, diced

Instructions:

  1. Velveting the Protein: In a medium bowl, whisk together 1 tbsp soy sauce, Shaoxing wine, and 2 tsp cornstarch. Toss chicken cubes to coat and let rest for 15 minutes at room temperature.
  2. Whisking the Mahogany Glaze: In a small bowl, combine Chinkiang vinegar, 1 tbsp light soy sauce, dark soy sauce, sugar, and 1 tsp cornstarch. Stir until sugar dissolves.
  3. Infusing the Aromatics: Heat neutral oil in a skillet or wok over medium-high heat. Add dried chilies and crushed Sichuan peppercorns, stirring for 30 seconds until fragrant.
  4. Stir Fry: Add velveted chicken to the wok and sear until browned. Toss in garlic, ginger, scallion whites, and red bell pepper. Pour in the prepared sauce, tossing until the glaze thickens. Stir in peanuts and garnish with scallion greens.