This is one of the first Sichuan dishes people learn to cook — you’ve probably had it many times in Chinese restaurants.
To make the marinade, mix together the soy sauce, shaoxing and sugar with the chicken, and leave to marinate for 20 minutes.
Heat a wok until just smoking. Add half the oil and, when hot, stir-fry the chillies until they blacken. Add the chicken and cook undisturbed for 1 minute, allowing the chicken to start browning, then stir-fry for 1 minute, or until the chicken is brown on all sides but not completely cooked through. Remove.
Heat the remaining oil in the wok and stir-fry the garlic and ginger until fragrant. Add the capsicums and stir-fry for 30 seconds, then deglaze the wok with shaoxing. Return the chicken and chillies to the wok with the soy sauce, Chinkiang, stock and sea salt and stir-fry until the chicken is cooked through. Add the peanuts and spring onions and stir-fry for 30 seconds, or until the spring onions are bright green. Transfer to a serving plate and discard the chillies before serving.
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