Instructions

1. Prep Chicken Dice the chicken breasts into cubes, about 1.5 cm wide.

2. Marinate Chicken In a bowl, mix the chicken with the white pepper, Shaoxing cooking wine, dark soy sauce, potato starch, and oil. Leave it aside.

3. Prepare Sauce In a separate bowl, combine the MSG, sugar, oyster sauce, cooking wine, light soy sauce, dark soy sauce, sesame oil, and Chinkiang vinegar. Give it a mix.

4. First Fry Heat up your wok until nice and hot, then add oil. Stir-fry the chicken until it turns white, then add the sliced garlic and ginger and fry for another minute. Remove the chicken from the wok and set aside.

5. Stir-fry Vegetables Clean the wok if needed and heat it up again with oil. Add the Sichuan peppercorns, dried Sichuan peppers, diced onion, sliced carrot, and spring onions, and fry until vegetables are lightly softened.

6. Combine Add the chicken back into the wok. Pour in the sauce and mix well until chicken is coated and warm. Reduce the sauce to your liking.

7. Finish and Serve Add the peanuts, toss everything together, and serve.