Sichuan-Style Chicken and Peanut Kung Pao Rice Bowls

Heat 1 tsp oil over medium and roast one cup raw peanuts, stirring for about 3 minutes. Turn off heat, stir another minute from residual heat and cool separately.

Cut chicken into 2cm cubes, toss with marinade oil, starch, water, salt and white pepper, cover and refrigerate 20 minutes.

In a small bowl mix both soy sauces, rice vinegar, sugar, 3 tbsp water and 1 tsp cornstarch for the sauce.

Slice garlic, mince ginger, deseed and cut dried chilies, and cut scallion whites into 2cm lengths.

Heat 2 tbsp of the 3 tbsp stir-fry oil in a wok on high; sear chicken in a single layer until lightly browned and transfer to a clean bowl.

Lower heat, add remaining 1 tbsp oil and stir-fry garlic, ginger, dried chilies, Sichuan pepper and scallions for 1–2 minutes until fragrant.

Return chicken, stir-fry over high heat 1 minute, then stir and add the sauce and cook 1–2 minutes to thicken. Verify the thickest chicken reaches 74°C; cook longer if needed.

Turn off heat and fold in cooled roasted peanuts. Divide 600g warm rice into four bowls, top with chicken and serve immediately.