Slice chicken thigh fillets into 1 inch slices and marinate in a little cornflour and chinese rice wine.
While this is happening dry roast schezwan peppers with sea salt and pound them in a mortar and pestle.
Splash oil into a wok and put in some schezwan dried chilis. Stand and watch these slowly blacken and then remove them immediately. This leaves you with a beautiful chili flavoured oil.
Put the marinated chicken thighs into this flavoured oil and the chicken will soon take on a lovely gloss. Add ginger, finely sliced and a sprinkle of sugar building layers of flavour, followed by a splash of chinese cooking wine, soy sauce ( to balance the sweetness of the sugar, some black vinegar ( sour, acidic to cut through the richness).
Then add freshly roasted peanuts for flavour and crunch, finally returning the roasted chilis and tip the whole stir fry onto a serving platter. Sprinkle with szchwan pepeprs and serve with steamed rice.