This succulent chicken dish is spicy, sweet and savoury all at the same time.
Chop the chicken breasts into small bite-sized chunks and place into a bowl. Add the dark soy sauce, Chinese rice wine and cornflour and mix well into the chicken. Set aside and leave to marinade.
Grind the Sichuan peppercorns in a pestle and mortar. Combine the balsamic vinegar, light soy sauce, hoisin sauce, sesame oil, sugar, cornflour and ground Sichuan peppercorns in a small bowl, mixing until the sugar and cornflour is dissolved.
Wash and slice the spring onions in half lengthways and cut into 5cm long pieces. Crush the garlic cloves and grate the ginger. Grind the roasted peanuts in a pestle and mortar.
Heat a wok or large based frying pan on high heat with the vegetable oil. Fry the dried red chillies for 30 seconds. Add the marinated chicken pieces and fry for 3 minutes, stirring frequently to ensure all pieces are coloured.
Add the garlic, ginger and spring onions. Cook for 1 minute. Next, add the sauce and stir for 1 minute. Finally, add the crushed peanuts and remove from the heat.