Ingredients
- For the chicken and marinade:
- 1 ½ pounds chicken thighs, cut into ½-inch pieces
- Dash of soy sauce
- Pinch of salt
- Pinch of white pepper
- ½ egg white
- 1 tablespoon cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water)
- For the sauce:
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon white grape juice
- 1 ½ tablespoons vinegar
- 1 tablespoon red chili oil
- 1 tablespoon sugar
- Pinch of salt
- Pinch of white pepper
- 1 teaspoon cornstarch slurry (1 teaspoon cornstarch + 1 teaspoon water)
- For the side ingredients:
- 4 tablespoons vegetable oil (divided, for stir-frying)
- ¼ cup peanuts
- 1 tablespoon Sichuan peppercorns
- 10 dried red chili peppers
- 6 slices ginger
- 3 garlic cloves, thinly sliced
- 3 scallions, sliced into ½-inch pieces (white parts only)
Instructions
- Marinate the chicken:
- Place the chicken in a bowl. Add soy sauce, salt, white pepper, egg white, and cornstarch slurry.
- Mix well until the chicken is evenly coated. Marinate for 10 minutes. (This step helps keep the chicken tender.)
- Make the sauce:
- In a small bowl, combine soy sauce, dark soy sauce, white grape juice, vinegar, red chili oil, sugar, salt, white pepper, and cornstarch slurry. Set aside.
- Optional: Prepare the wok:
- Heat the wok over high heat until smoking. Add ½ cup oil and swirl to coat the surface. Pour out and reserve the oil for later use. This will season the wok and reduce sticking.
- Fry the peanuts:
- In the wok, add 2 tablespoons of oil over medium-low heat. Add peanuts and fry until lightly browned, about 5 minutes. Remove and set aside.
- Infuse the oil:
- With the remaining oil in the wok, add Sichuan peppercorns over low heat. Cook until fragrant, about 30 seconds. Remove and discard the peppercorns.
- Stir-fry aromatics:
- In the same wok, add dried red chilies, ginger, garlic, and scallions. Stir-fry over medium heat for about 30 seconds. Remove aromatics and leave the oil in the wok.
- Cook the chicken:
- Turn the heat to high and let the wok smoke. Add 2 tablespoons of oil. Immediately add marinated chicken and let it sear undisturbed for 30 seconds.
- Stir-fry the chicken until fully cooked, about 3 minutes.
- Combine and finish:
- Add the cooked aromatics and sauce back into the wok. Stir well to combine.
- Finally, add in the peanuts and toss everything together. Serve hot!
Notes
- Adjust the amount of red chili oil and dried red chilies for your preferred level of spiciness.
- If you prefer a milder flavor, reduce or omit the Sichuan peppercorns and dried chilies.
- Serve this dish with steamed rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
