2 tsp cornflour
3 tbsp soy sauce m
2 tbsp rice wine vinegar
1 tbsp mirin
3 tbsp sugar
1/2 tsp sesame oil
500g chicken thighs , cut into bite size pieces
1/3 cup water
2 tbsp neutral oil
2 garlic cloves, minced
1 tsp ginger minced
6 dried, red chillis, seeds removed and cut in half, lengthwise
4 spring onions , cut into 2cm pieces
1 heaped tsp ground sichuan pepper
1/2 cup roasted unsalted peanuts
METHOD
Mix the cornflour and soy sauce in a small bowl until the cornflour is dissolved. Then add the vinegar, mirin and sugar and stir to dissolve the sugar
Pour half of this sauce over the chicken, mix well and marinate for 30 mins.
Add the water into the remaining sauce and set aside. remaining
Heat the oil in a wok over a medium-high heat. Add garlic, ginger and chillies. Cook for 30 seconds or until sizzling.
Add the marinated chicken and stir fry until it is cooked on the outside, then add the white part of the spring onions. Cook until chicken is cooked through - between 3 to 5 mins.
Add the remaining sauce and sichuan pepper. Reduce the heat and simmer, until the sauce reduces to a syrup.
Mix in the peanuts and the green part of the spring onions.
Serve with jasmine rice.
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