INGREDIENTS:

• 350g chicken thigh/breast fillet, medium cubes

Marinade

• 1 tsp (8g) Lauriat soy sauce (red)
• ½ tsp (2g) iodized salt
• 1 ½ tsp (8g) rice wine
• 1 ½ tsp (4g) cornstarch
• 1 ½ tsp (10g) water

Sauce

• 1 Tbsp (8g) brown sugar
• 1 Tbsp (8g) rice vinegar
• 1 Tbsp (8g) Lauriat soy sauce (red)
• 1 Tbsp (8g) rice wine
• 2 Tbsp (30g) water
• 1 tsp (6g) cornstarch

Cooking

• 5 Tbsp (40g) canola oil
• 3 cloves (8g) garlic, peeled, thin slices
• 1 Tbsp (12g) ginger, peeled, thin slices
• 10g dried red chilli, cut into ½ inch rounds, deseeded
• 1 tsp (1g) Sichuan peppercorn
• ⅛ C (15g) peanut, skinless, roasted
• 1 Tbsp (4g) spring onions, minced

PROCEDURE:

1. Marinate chicken with marinade ingredients. Mix thoroughly and set aside.
2. Combine sauce ingredients in a bowl. Set aside.
3. Sauté chilies, garlic, ginger, and sichuan peppercorn on a pan with oil over medium to high heat until aromatic. Add chicken. Continue stirring until nearly cooked.
4. Season chicken with the sauce mixture. Stir until the sauce coats the chicken. Toss in the peanuts. Mix.
5. Serve and top with spring onions.