1.
Cut 300 g /
2.
6 oz / about 2/3 lb boneless chicken thighs into bite-sized cubes.
3.
Season the chicken with salt, pepper, 1 tsp mirin, 1/2 egg white, and 1 tsp dark soy sauce. Mix until slightly sticky.
4.
Add 1 1/2 tbsp cornstarch and mix well, then add 1/2 tbsp cooking oil and mix again.
5.
Cut the green onions and dried chilies into short pieces. Mince the garlic and ginger. Chop the bell peppers into bite-sized pieces.
6.
Make the sauce by mixing 1 tbsp sugar, 1 1/2 tbsp vinegar, 1 tbsp soy sauce, 1 tbsp mirin, 1/2 tbsp oyster sauce, 1/2 tsp chicken stock, 1/2 tbsp cornstarch, 3 tbsp water, 1/2 tbsp Chinese chili bean paste, and 1/2 tsp dark soy sauce.
7.
Heat a generous amount of oil in a wok over medium heat to about 250°F / 120°C.
8.
Add the chicken, immediately raise the heat to high, and stir occasionally so the pieces do not stick together.
9.
Cook until the chicken is done but not deeply browned, then remove it and drain the excess oil.
10.
Heat a little oil over low heat and toast the peanuts until golden brown and fragrant. Remove and set aside.
11.
Add a little oil to the wok and heat over medium heat.
12.
Add the dried chilies and cook until they begin to lightly brown.
13.
Add the garlic and ginger and stir-fry until fragrant.
14.
Add the cooked chicken, raise the heat to high, and stir-fry for about 30 seconds.
15.
Stir the sauce again, pour it into the wok, and stir-fry for about 1 minute until it begins to thicken.
16.
Add the bell peppers, green onions, and peanuts.
17.
Toss everything quickly over high heat so the vegetables stay crisp.
18.
Finish with 1/2 tsp Sichuan peppercorn oil and serve.