Step 1

In a medium bowl, add the sliced chicken thighs, water, light soy sauce, cornstarch, Shaoxing wine, sesame oil, and white pepper. Mix until the chicken is evenly coated and absorbs all the liquid. Set aside to marinate for 15-20 minutes while you prepare the rest of the ingredients.

Step 2

When you’re ready to cook, heat your wok over high heat until it just starts to smoke. Add 2 tablespoons of neutral oil to coat the wok. Spread the chicken in a single layer. Allow it to sear undisturbed for 30 seconds. Stir-fry for another minute. Turn off the heat, transfer the chicken to a bowl, and set aside.

Step 3

Over medium heat, add the remaining tablespoon of oil to the wok along with the spicy bean sauce. Fry the spicy bean sauce for 1 minute, or until the oil turns red. Adjust the heat as needed to prevent burning.

Step 4

Add the garlic and peppers, and cook for 1 minute. Then add the okra and cook for another minute over high heat.

Step 5

Pour the Shaoxing wine around the perimeter of the wok. Add the sesame oil, and the chicken back to the wok. Stir fry for another 2-3 minutes over high heat. Taste, and add salt (only if needed). Serve!