Cut chicken into 2 cm cubes, chop ginger and garlic, and separate the white and green parts of the spring onions. Measure peanuts, chilli, real Sichuan pepper, soy sauce, sugar, vinegar and both oils.

Ingredients

• 650 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 100 gPeanuts, all types, dry-roasted, without salt
• 12 gPeppers, hot chile, sun-dried
• 4 gSpices, pepper, black
• 25 gGinger root, raw
• 18 gGarlic, raw
• 120 gOnions, spring or scallions (includes tops and bulb), raw
• 50 gSoy sauce made from soy and wheat (shoyu)
• 32 gSugars, granulated
• 35 gVinegar, distilled
• 35 gOil, peanut, salad or cooking
• 8 gOil, sesame, salad or cooking

Method

1. Cut chicken into 2 cm cubes, chop ginger and garlic, and separate the white and green parts of the spring onions. Measure peanuts, chilli, real Sichuan pepper, soy sauce, sugar, vinegar and both oils.
2. Heat a wok to 210 °C, add peanut oil and sear chicken for 4 minutes. Add peanuts, chilli, Sichuan pepper, ginger, garlic and the white spring onion; stir-fry for 90 seconds.
3. Pour soy sauce, sugar, vinegar and sesame oil into the wok and cook for 3 minutes until the sauce coats the chicken and its centre reaches 74 °C. All oil and sauce remain in the served dish.
4. Fold in the green spring onions and serve immediately.