Instructions

1. Prepare Sauce In a small bowl, mix the sauce ingredients: doubanjiang, 3 tablespoons of oil, chili flakes, Sichuan pepper, dark soy sauce, light soy sauce, and sesame oil.

2. Marinate Chicken In a separate bowl, mix the chicken pieces with the potato starch, sesame oil, and Shaoxing wine.

3. Sear Chicken Heat a wok until very hot, then lower the heat and add 2 tablespoons of oil and swirl it around. Add the chicken and let it sear, undisturbed, on one side. When lightly browned, continue stir-frying until just cooked through, then remove and reserve.

4. Stir-fry Vegetables Clean the wok if needed, return to heat, and add the remaining 2 tablespoons of oil. Add the courgette chunks and water chestnuts; stir-fry over high heat until they start to brown but are still crisp. Add the garlic slices and cook briefly.

5. Cook Sauce Lower the heat, push the vegetables to the sides of the wok, and add the prepared sauce into the center. Cook it briefly to release the aromas.

6. Combine Add back the cooked chicken and mix all ingredients well. If the mixture is too dry, add a little water to reach your desired consistency.