Ingredients

Method

Cut the chicken into 3/4" pieces and place in a bowl. Add the vegetable oil, cornflour, wine, salt and pepper to the chicken and mix well. Set aside to marinate for 25 minutes.

Sauce

Mix together the soy sauce, dark soy sauce, red wine vinegar, sugar, water and cornflour and set aside.

On a high heat add 2 tablespoons of the oil and when hot add the chicken and sear on all sides. Remove to a bowl.

Cut the spring onions into 3cm batons and deseed and chop the dried chillies. Turn the heat on the wok down to low and add the remaining oil. Once the heat has reduced add the garlic, ginger, chillies, Sichuan pepper powder and spring onions. Cook for 1-2 minutes.

Add the chicken back into the pan and turn the heat to high. Stir the sauce to incorporate the cornflour and add to the pan and stir fry for a minute. Finally add the peanuts and mix well. Serve with some rice of your choice.