• 1 pound boneless, skinless chicken breasts

Marinade

• 1 tablespoon oyster sauce
• 2 teaspoons Shaoxing wine 1½ teaspoons fish sauce
• 1½ teaspoons sesame oil
• 1 tablespoon double dark soy sauce
• ½ teaspoon ginger juice
• 1 large egg white, lightly beaten
• 3 tablespoons cornstarch
• 1 teaspoon sugar

Sauce

• 3 tablespoons Superior Stock
• 1 tablespoon oyster sauce
• 1¼ teaspoons cornstarch
• ½ teaspoon sugar
• 1 teaspoon Sichuan peppercorns
• 3 cups peanut oil
• 1 cup large basil leaves, washed and well dried
• 3 scallions, finely sliced
• 1 tablespoon Shaoxing wine

Cut the chicken into 1-inch cubes and reserve.

To make the marinade: In a bowl, combine all of the ingredients. Add the chicken and turn to coat evenly. Let rest for 30 minutes.

To make the sauce: In a small bowl, combine all of the ingredients and reserve.

To dry-roast the peppercorns, heat a wok over high heat for 30 seconds. Add the peppercorns and stir for 20 seconds. Lower the heat to medium and stir for 1½ minutes, or until the peppercorns release their fragrance. Turn off the heat and transfer to a bowl. Let the peppercorns cool completely, then crush or grind them coarsely with the handle of a cleaver. Or, use a mortar and pestle. Reserve.

To deep-fry the basil leaves, heat the wok over high heat for 30 seconds. Add the peanut oil and heat to 300°F on a deep-frying thermometer. Add half of the basil leaves to the hot oil and deep-fry, turning them once, for 1½ minutes, or until they are crisp and bright green. Using a Chinese strainer, remove them to a plate lined with paper towels and let them drain. Repeat with the remaining leaves. Reserve.

Heat the oil in the wok to 350°F. Add the chicken and its marinade, spreading the cubes to prevent them from sticking together. Deep-fry the cubes, turning them constantly, until they are golden brown, about 3 minutes. Turn off the heat. Using the strainer, lift out the chicken, draining well, and reserve.

Pour off all but 2 tablespoons of the oil from the wok. Place the wok over high heat for 20 seconds. When a wisp of white smoke appears, add two-thirds of the scallions and all of the reserved peppercorns and cook, stirring for 45 seconds. Add the reserved chicken and Stir-fry for 1 minute. Add the wine and stir to mix, turning the chicken to coat it evenly. Make a well in the center of the mixture, stir the sauce, and pour it into the well. Stir-fry for about 2 minutes, or until the sauce is absorbed and the chicken is well coated.

Turn off the heat and transfer the chicken to a platter. Arrange the fried basil leaves around the chicken, sprinkle with the remaining scallions, and serve.