Sichuan Kung Pao Chicken

Method

1. 1Marinate the chicken. Cut the thighs into 2 cm cubes and mix with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine and 1 teaspoon cornstarch. Leave for 15 minutes; the thin starch coating protects the meat during the fierce stir-fry.
2. 2Mix the sauce. Whisk the remaining soy sauce, Shaoxing wine and cornstarch with the vinegar, sugar and stock until no lumps remain. Taste for a clean sweet-sour balance now because there is no time to adjust once it hits the wok.
3. 3Prepare the aromatics. Cut the dried chillies into 2 cm pieces and shake out most seeds, then slice the garlic, ginger and spring onion whites. Keep the green onion tops and peanuts separate so they do not soften early.
4. 4Toast the spices. Heat a wok over high heat until a drop of water evaporates in 1 second, add 1 tablespoon oil, then the chillies and Sichuan peppercorns. Stir for 20 seconds until fragrant and brick red, not black; burnt pepper makes the whole dish bitter.
5. 5Sear the chicken. Add the remaining vegetable oil and chicken in one layer, leaving its marinade behind. Cook untouched for 60 seconds, then stir-fry for 3 minutes until the edges brown and the centre reaches 72°C.
6. 6Add the aromatics and glaze. Add garlic, ginger and spring onion whites and stir-fry for 30 seconds. Stir the sauce once more, pour it around the hot wok and toss for 60 seconds until it turns glossy and lightly coats every chicken cube.
7. 7Finish and serve. Fold in the peanuts, spring onion greens and sesame oil for 20 seconds, then take the wok off the heat. Serve immediately with plain rice; the sauce should cling to the chicken without pooling and the peanuts should still crack when bitten.