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300g chicken thighs

5 spring onion, whites

2 spring onion, greens

12 dried Sichuan chillies

4 tbs cooking oil

1 tsp whole Sichuan peppercorns

3 garlic cloves, peeled and sliced

same amount of ginger, peeled and sliced

½ tbs doubanjiang paste

½ cup roasted or fried peanuts (or cashews)

Marinade

2 tsp light soy

1 tsp Shaoxing wine

1.5 tbs corn starch

Sauce

2 tbs castor sugar

¾ tsp corn starch

¾ tsp dark soy sauce

1 tsp light soy

2 tbs Chinkiang vinegar

1.5 tbs chicken stock

1 tsp sesame oil

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1. Cut the chicken 1.5 cm cubes. Place in a bowl, add the marinade ingredients and 1.5 tbsp cold water, and mix well.

2. Cut the spring onion into small chunks to match the chicken cubes, separating the white from the green. Cut the chillies into 2 cm sections and shake out the seeds.

3. Combine the sauce ingredients in a small bowl (the sauce should taste like lychee).

4. Pour the cooking oil into a seasoned wok over high heat. Quickly add the chillies and Sichuan pepper and

stir-fry briefly for a few seconds, until fragrant. Tip in the chicken and stir to separate. As soon as the pieces have separated, add the garlic, ginger and green onion whites and stir-fry until fragrant and the chicken is just

cooked.

5 Give the sauce a stir and pour into the centre of the wok. Wait for a second or two, then stir as the sauce

thickens and coats the chicken pieces. Mix in the peanuts and spring onion greens, toss to combine, and serve.