Spicy Gunpowder Chicken with Dried Red Chilies and Peanuts

1. Marinate the Chicken:

   • Combine the chicken pieces with the dark soy sauce and let them marinate for 1 hour. If you're short on time, you can skip this step, but marinating enhances the flavor.
   • In a separate small bowl, mix the sauce ingredients and set aside.

2. Sear the Chicken:

   • In a wok, heat a small amount of vegetable oil over high heat.
   • Sear the marinated chicken in batches until browned, then remove from the pan and set aside.

3. Prepare the Chilies:

   • Snip the stems off the dried bird's-eye chilies and shake out the seeds.

4. Cook the Chilies:

   • Add the remaining oil to the wok and toss in the chilies. Cook for 1 minute, shaking the pan constantly to avoid burning.

5. Combine Ingredients:

   • Return the browned chicken to the wok along with the ground Sichuan peppercorns, spring onions, and roasted peanuts. Stir-fry for an additional 1 minute.

6. Add the Sauce:

   • Pour in the sauce mixture and stir for a few more minutes until the sauce thickens and coats the chicken evenly.

Enjoy your flavorful Spicy Gunpowder Chicken with Dried Red Chilies and Peanuts!