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Export 20 ingredients for grocery delivery
Step 1
For the Chicken: Combine chicken, wine, soy sauce, cornstarch, and salt in a small bowl and turn until well mixed and chicken is evenly coated in a thin film of the cornstarch paste. Set aside.
Step 2
For the Sauce: Combine honey, vinegar, wine, soy sauce, and cornstarch in a small bowl. Stir together with a fork until no clumps of cornstarch remain.
Step 3
To Stir-Fry: Pour a small amount of oil into the bottom of a large wok or skillet and rub around with a paper towel. Place over high heat and preheat until smoking. Add remaining oil and immediately add chiles and Sichuan peppercorns. Stir-fry until fragrant but not burnt, about 5 seconds. Immediately add chicken and stir-fry until there are no longer pink spots on the exterior (chicken will still be raw in center at this stage), 45 seconds to 1 1/2 minutes.
Step 4
Add garlic and ginger and stir-fry until fragrant, about 10 seconds. Add scallions and peanuts and stir-fry for 30 seconds.
Step 5
Add sauce ingredients and stir-fry until all the ingredients are coated evenly and the chicken is cooked through, about 1 minute, adding water 1 tablespoon at a time if necessary to keep the sauce from clumping. Serve immediately with steamed white rice.
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