Tender chicken pieces wok-tossed with roasted peanuts, dried chilies, and Sichuan peppercorns in a savory-sweet-spicy sauce. The definitive Chinese takeout classic, better at home.
Better than takeout, faster than delivery.
Toss chicken cubes with 1 tbsp soy sauce, 1 tsp cornstarch, and a pinch of salt. Let marinate for 15 minutes while you prep the other ingredients.
Mix remaining soy sauce, rice vinegar, hoisin sauce, 1 tsp cornstarch, and 2 tbsp water in a small bowl. Stir until smooth and set aside.
Heat oil in a wok over high heat until smoking. Add dried chilies and Sichuan peppercorns. Stir-fry 15 seconds until fragrant. Add garlic and ginger, cook 10 seconds.
Add marinated chicken in a single layer. Let sear 1 minute without stirring, then stir-fry for 3 minutes until golden and cooked through.
Add the sauce mixture and toss to coat. Cook 30 seconds until the sauce thickens and glazes the chicken. Add peanuts and green onions, toss once, and remove from heat immediately.
Serve immediately over steamed jasmine rice. The dish should be fragrant, spicy, and slightly numbing from the Sichuan peppercorns. Garnish with extra green onions if desired.
Substitute large shrimp for the chicken. Sear the shrimp for 90 seconds per side before adding the aromatics and sauce. The sweet shrimp meat pairs perfectly with the spicy glaze.
Press and cube extra-firm tofu, then toss in cornstarch and pan-fry until golden and crispy. Proceed with the same sauce and aromatics for a satisfying vegetarian version.
Double the dried chilies and Sichuan peppercorns. Add 1 tablespoon of Sichuan chili crisp and 1 teaspoon of ground Sichuan pepper for an intensely numbing, fiery experience.
Add 2 tablespoons of honey and 1 extra tablespoon of hoisin sauce to the sauce mixture. The extra sweetness caramelizes on the chicken, creating a glossy, sticky finish.
