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Ingredients (one per line)

For the Chicken:
2small boneless skinless chicken breasts, about 12 ounces (340g) total, cut into 1/2-inch cubes
2teaspoons (10ml) light soy sauce (see note)
2teaspoons (about 5g) cornstarch
1teaspoon (5 ml) Shaoxing wine (see note)
1large pinch kosher salt
For the Sauce:
2tablespoons (30ml) Chinkiang vinegar (see note)
1tablespoon (15ml) honey
1tablespoon (15ml) Shaoxing wine
2teaspoons (10ml) light soy sauce (see note)
1/2teaspoon (about 2g) cornstarch
1/4cup water or homemade or store-bought low-sodium chicken stock, as needed
For the Stir-Fry:
3tablespoons (45ml) vegetable oil
6 to 12small dried red chiles (such as árbol), stems removed, cut into 1/2-inch pieces with scissors, seeds discarded
1teaspoon (about 2g) Sichuan peppercorns, reddish husks only (stems and black seeds discarded)
4medium cloves garlic, thinly sliced
1-inch knob ginger, peeled and cut into fine matchsticks or grated
6medium scallions, white and pale green parts only, cut into 1/2-inch pieces
3/4cup roasted peanuts (about 5 ounces; 150g)

Directions

For the Chicken: Combine chicken, soy sauce, cornstarch, wine, and salt in a small bowl and turn until well mixed and chicken is evenly coated in a thin film of the cornstarch paste. Set aside.

For the Sauce: Combine vinegar, honey, wine, soy sauce, and cornstarch in a small bowl. Stir together with a fork until no clumps of cornstarch remain.

To Stir-Fry: Pour a small amount of oil into the bottom of a large wok or skillet and rub around with a paper towel. Place over high heat and preheat until smoking. Add remaining oil and immediately add chiles and Sichuan peppercorns. Stir-fry until fragrant but not burnt, about 5 seconds. Immediately add chicken and stir-fry until there are no longer pink spots on the exterior (chicken will still be raw in center at this stage), 45 seconds to 1 1/2 minutes.

Add garlic and ginger and stir-fry until fragrant, about 10 seconds. Add scallions and peanuts and stir-fry for 30 seconds.

Add sauce and stir-fry until all the ingredients are coated evenly and the chicken is cooked through, about 1 minute, adding water 1 tablespoon at a time if necessary to keep the sauce from clumping. Serve immediately with steamed white rice.

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