• 8 boneless, skinless chicken thighs, quartered
• 1 tablespoon soy sauce
• 1 tablespoon shaoxing rice wine
• 2 tablespoons vegetable oil
• 10 dried long red chillies, stems and seeds removed
• 1 bunch spring onions (scallions), cut into 2.5 cm (1 inch) pieces
• 40 g (1½ oz/¼ cup) whole roasted peanuts
• 1 heaped teaspoon sichuan peppercorns, ground

Sauce

• 60 ml (2 fl oz/¼ cup) soy sauce
• 60 ml (2 fl oz/¼ cup) Chinese black vinegar or red rice vinegar
• 60 ml (2 fl oz/¼ cup) chicken stock
• 1 tablespoon shaoxing rice wine or dry sherry
• 2 teaspoons caster (superfine) sugar
• 2 teaspoons cornflour (cornstarch), mixed with 1 tablespoon water

• Steamed rice, to serve

Combine the chicken, soy sauce and shaoxing rice wine in a bowl, cover and refrigerate for 1 hour.

Meanwhile, to make the sauce, combine all of the ingredients in a small bowl and set aside.

Heat half the vegetable oil in a large wok over high heat.

Cook the chicken, in batches, until golden all over, then set aside. Add the remaining oil and cook the chillies for 1 minute, shaking the wok constantly. Return the chicken to the wok, add the spring onion, peanuts and ground sichuan pepper and stir-fry for 1 minute. Add the sauce and cook for another 1-2 minutes or until reduced and thickened. Serve immediately with steamed rice.