Marinate the chicken with light soy sauce, sugar, vinegar, and cornstarch while preparing the aromatics.

Heat oil in a wok until hot, then add the dried chillies and Sichuan peppercorns, letting them release their fragrance without burning.

Add the chicken and stir-fry quickly over high heat until it begins to brown.

Stir in the garlic, ginger, and scallions, tossing rapidly so their aromas blend with the spiced oil.

Add a splash of soy sauce for depth, then stir in the peanuts, cooking just long enough to coat everything in the glossy sauce.

Taste for balance — traditional versions should be lightly sweet, gently vinegared, warm with chilli, and tingling with Sichuan pepper.

Serve immediately with steamed rice.