This one is a stir-fried chicken with the perfect combination of salty, sweet and spicy flavour! A highly addictive one!
For chicken 800g boneless chicken breast cut into 1 inch cubes 1 tbsp dry sherry 1 tbsp soy sauce 2 tsp baking soda 1 tsp corn flour
Sauce: 1/2 cup chicken stock 5 tbsp light soy sauce 2 tbsp balsamic vinegar 2 tbsp dry sherry 2 tsp dark soy sauce 2 tsp hoisin sauce 2 tbsp sugar 1 tsp corn flour
Stir Fry: 4 tbsp cooking oil divided 1 1/2 tbsp garlic (4-6 cloves) 1 tbsp ginger 1/2 red bell pepper (capsicum) seeded and diced 1/2 green bell pepper (capsicum) seeded and diced 8-10 dried chilies cut into ½-inch pieces 1 tbsp Sichuan peppercorns 4 green onion / scallion stems cut into 1-inch pieces 1/2 cup roasted/unsalted peanuts 2 tsp sesame oil optional
Combine all ingredients for the chicken in a shallow bowl; cover and marinate for 10 minutes. Whisk sauce ingredients together until sugar dissolves; set aside.
Heat a large skillet over high heat. Add 2 tbsp of cooking oil, allow to heat up, then add marinated chicken.
Fry chicken for 3-4 minutes while occasionally stirring, until edges are browned. Remove from heat and set aside.
Add remaining cooking oil into the same wok. Stir in garlic, ginger, diced (capsicums) and Sichuan peppercorns and stir fry for 1 minute.
Give the prepared sauce a mix, then pour it into the pan and bring it to a boil while stirring.
Once it begins to thicken slightly, add chicken back into the pan/wok and mix all of the ingredients through the sauce until the chicken is evenly coated and sauce has thickened.
Stir in green onions, peanuts and sesame oil. Toss well and continue to cook for a further 2 minutes to infuse all of the flavours together. Serve immediately with steamed rice or fried rice.