A glorious medley of chicken pieces, golden peanuts and bright red chillies. The sauce is based on a light sweet-and-sour, pepped up with a deep chilli spiciness and a trace of Sichuan pepper. The ingredients are all of a similar size and the chicken needs to be just cooked and succulent. The nuts are added at the very last minute so that they remain crisp.

1. Place chicken cubes in a small bowl and mix in the marinade ingredients.
2. Combine the sauce ingredients in a small bowl and taste - it should have a sweet-sour base.
3. Add 2 tbsps oil to a wok and heat over a high flame until hot but not yet smoking. Add the chilies and Sichuan pepper and stir-fry briefly until they are crisp and the oil is spicy and fragrant. Take great care not to burn the spices (if necessary remove the wok from the heat).
4. Quickly add the chicken and fry over a high flame, stirring constantly. When the chicken cubes are beginning to turn white, add the gionger, garlic and spring onions and continue to stir-fry for a few mins until they are fragrant and the meat is cooked through.
5. Give the sauce a stir and add it to the wok, continuing to stir and toss. As soon as the sauce has become thick and lustrous, add the peanuts, stir them in and serve.