1 Marinate the chicken: in a bowl mix 1 tbsp light soy sauce, 1 tbsp Shaoxing wine and 1 tsp cornstarch. Add chicken, toss to coat and refrigerate for 15 minutes.

2 Make the sauce: in a small bowl combine 2 tbsp light soy sauce, 1 tbsp dark soy sauce (if using), 1 tbsp vinegar and 1 tbsp sugar. Stir until sugar dissolves.

3 Prepare slurry: mix 1 tsp cornstarch with 2 tbsp water and set aside.

4 Heat a large wok or skillet over medium-high heat. Add 1 tbsp oil and when hot, stir-fry the peanuts until golden (about 1–2 minutes). Remove peanuts and set aside.

5 Add another 1–2 tbsp oil to the hot wok. Fry the dried chilies briefly until they darken (be careful not to burn), then add Sichuan peppercorns and fry 10–20 seconds to release aroma.

6 Add minced garlic and ginger, stir for 20–30 seconds until fragrant.

7 Push aromatics to the side, add the marinated chicken in a single layer. Stir-fry on high heat until pieces are browned and cooked through, about 4–6 minutes.

8 Pour the prepared sauce over the chicken and toss to coat. Give the cornstarch slurry a quick stir and add to the wok. Cook for 1 minute until the sauce thickens and becomes glossy.

9 Return the toasted peanuts to the wok, add the white parts of scallions, toss everything together. Finish with 1 tsp sesame oil and the green scallion tops.

10 Adjust salt if needed, remove from heat and serve immediately over steamed rice.