8-10 dried chillies, cut into pieces (approx. 1 cm, adjust according to taste)
1 tablespoon Sichuan pepper, slightly roasted and ground
4 spring onions, cut into pieces (approx. 2.5 cm)
1/2 cup roasted/unsalted peanuts
2 teaspoons sesame oil (optional)
700 g planted.chicken
1 tablespoon Shaoxing wine
1 tablespoon light soya sauce
2 teaspoons baking soda
120 ml vegetable stock
5 tablespoons light soya sauce
2 tablespoons Chinese black vinegar (or alternatively high-quality balsamic vinegar)
2 tablespoons Chinese Shaoxing wine (or dry sherry)
2 teaspoons dark soya sauce
2 teaspoons hoisin sauce
2 tablespoons sugar
1 tablespoon maize starch/maize flour
Mix all ingredients for the planted.chicken in a bowl and marinate for 30 minutes.
Whisk the ingredients for the sauce until the sugar dissolves; set aside.
Heat up a large pan or wok over a high heat. Add 2 tablespoons of vegetable oil to the pan/wok, then add the marinated planted.chicken and fry for 3-4 minutes, stirring occasionally, until the edges are browned.
Remove from the stove and set aside.
Add remaining vegetable oil to the same pan/wok and sauté garlic, ginger, chilli, diced peppers and Sichuan pepper for one minute, stirring continuously.
Stir the sauce, then pour into the pan/wok and bring to the boil while stirring constantly.
As soon as the sauce begins to thicken, add planted.chicken and mix all the ingredients well until the planted.chicken is evenly covered and the sauce thickens further (about 2 minutes).
Stir in scallions, peanuts and sesame oil. Mix well and cook for another 2 minutes to bring out the full flavor of all the ingredients.