Ingredients

• 1 lb boneless chicken breast, diced into bite size pieces
• 2 cups peanut oil
• 2 dried red chilies, chopped
• 1 teaspoon szechuan peppercorns
• 1/2 cup unsalted peanuts
• 4 slices gingerroot, peeled and finely chopped
• 2 garlic cloves, thinly sliced
• 3 green onions, finely chopped
• 2/3 cup chicken stock
• 1 tablespoon light soy sauce
• 1 teaspoon brown sugar
• 1 teaspoon rice vinegar
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon sea salt
• 1 tablespoon rice wine or 1 tablespoon dry sherry

Instructions

1. in a bowl mix together marinade ingredients, stir in chicken to coat well and let stand for 1 hour.

2. in a wok, heat oil until smoking, add chiles and peppercorns in a wire strainer and deep fry for 1 minute, drain on paper towels and set aside.

3. reheat oil and deep fry chicken 5 minutes, or until firm and cooked through, drain on paper towels and set aside.

4. add peanut in metal strainer and fry for a few second in oil until brown, drain on paper towels, set aside.

5. remove all but 3 tablespoons of oil from wok.

6. add ginger root, garlic, and green onions, stir fry for 30 seconds.

7. add chicken, chiles, and peppercorns stir fry for 3 minutes.

8. in a bowl mix together stock, soy sauce, sugar, rice vinegar, and cornstarch, stir into the wok along with the peanuts.

9. bring to a boil, stirring, then reduce heat and cook for 1 to 2 minutes.