Kung Pao Chicken

Cut the chicken breast (600 g) into 1.5-2 cm cubes. Mix with 1 tbsp soy sauce and 1 tsp cornstarch, toss well with your hands and let marinate for 15 minutes.

Meanwhile, toast the peanuts (100 g) in a dry skillet over medium heat for 3-4 minutes until golden, stirring often. Transfer to a plate and let cool.

In a bowl, mix the sauce: 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sugar, 3 tbsp chicken broth and 2 tsp cornstarch. Stir until the sugar dissolves.

Heat 1 tbsp oil in a wok over high heat. Add the chicken in a single layer and stir-fry for 2-3 minutes until it changes color on all sides, without cooking it through completely. Transfer to a plate.

Pour another 1 tbsp oil into the wok and reduce the heat to medium-low. Add 8 dried chilies (broken in half, seeds removed) and 1 tsp Sichuan peppercorns. Stir-fry for 30-40 seconds until fragrant, stirring constantly so the peppercorns and chilies don't burn and turn bitter.

Add 3 cloves of sliced garlic, 1 tsp grated fresh ginger and the white parts of 4 sliced scallions. Stir-fry for another 30 seconds until fragrant.

Return the chicken to the wok, add the remaining 1 tbsp oil, increase the heat to high and stir-fry for 1 minute. Stir the sauce once more (the cornstarch settles at the bottom), pour it into the wok and cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the chicken in a glossy glaze.

Add the toasted peanuts and the green parts of the scallions, season with salt to taste, stir for 30 seconds and remove from the heat.

Serve immediately with steamed rice, while the sauce is glossy and hot.