Instructions
Marinate the chicken
1
Toss the cubed thighs with the Shaoxing wine, light soy sauce, cornstarch, and 1 teaspoon of oil. Let it sit at room temperature while you prep everything else.
Whisk the sauce and prep the aromatics
2
Combine every sauce ingredient in a small bowl. Slice garlic, mince ginger, cut scallion whites and greens, and halve the dried chilies. Everything goes near the stove within arm's reach.
Bloom the chilies and peppercorns
3
Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add the Sichuan peppercorns and dried chilies. Toast for 30 to 45 seconds until fragrant and the chilies darken one shade, then scoop them out onto a plate.
Sear the chicken hot and fast
4
Add the remaining 2 tablespoons of oil, crank the heat to high. When the oil shimmers and just starts to smoke, spread the chicken in a single layer. Do not stir for 90 seconds, then toss and cook another 60 to 90 seconds until the surface is caramelized and the internal temperature hits 165°F / 74°C.
Add aromatics, then the sauce
5
Push the chicken to one side. Add the garlic, ginger, and scallion whites, stir for 15 seconds. Return the toasted chilies and peppercorns. Give the sauce one final whisk, pour it in, and toss constantly for 30 seconds.
Finish with peanuts and scallion greens
6
Kill the heat. Fold in the peanuts and half the scallion greens. Slide onto a warm plate, top with the rest of the greens. Serve immediately over steamed rice.
