-
Like all stir fried, this will move quickly once you get started, so make sure that everything is prepped before you actually heat the pan/wok.
-
First marinate the chicken: In a medium bowl, whisk together the soy sauce, rice wine, and cornstarch until the cornstarch dissolves. Add the chicken and toss to coat. Let stand while you prepare everything else.
-
Next prepare the sauce: Whisk together the vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch dissolve and then set aside, close to your cooktop.
-
You may need to turn on your stove’s exhaust fan, because stir-frying dried chilis on high heat can get a little smoky. Heat a wok or large skillet (NOT nonstick) over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base. Add the chilis and stir-fry for about 30 seconds, until the chilis have just begun to blacken and the oil is slightly fragrant. Add the chicken and stir-fry until no longer pink, about 2 to 3 minutes.
-
Add the scallion whites, garlic, and ginger, and stir-fry for 30 seconds. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the scallion greens on top, and serve with a sticky rice. I used Jasmine.