AT A GLANCE
If you'd like a thicker sauce, add a slurry of a teaspoon of cornflour mixed with a tablespoon of cold water in the last two minutes of cooking.
|01||For marinated chicken, place chicken in a bowl with wine, soy sauce and a large pinch of white pepper and set aside.|
|02||Heat a wok over high heat until hot. Add chillies and stir-fry until toasted (1 minute), then set aside. Add oil and Sichuan peppercorns and stir-fry until fragrant (1 minute). Add ginger and marinated chicken in 2 batches and stir-fry until chicken is cooked and golden brown (3-4 minutes). Return all chicken to the pan along with stock, vinegar, Shaoxing, soy, sesame oil and spring onion and bring sauce to the boil. Add peanuts and toasted chillies, toss to combine and serve on rice scattered with extra spring onion and coriander.|
Note Chinkiang, a black Chinese vinegar, is available from Asian grocers. If it's unavailable, substitute 1-2 tbsp malt vinegar or to taste.