1 teaspoon Chinese black vinegar or substitute balsamic vinegar
Instructions
Combine chicken with the marinade ingredients and let marinate about 30 minutes.
Prep the other ingredients while chicken is marinating.
Combine the sauce ingredients and set them aside. Prepare a towel lined plate or dish to place cooked chicken while the rest of the dish is prepared.
Heat 1 cup of the oil in a wok until it’s very hot but not sputtering. Carefully add half of the chicken and cook 4-5 minutes until lightly browned and cooked through.
Lift chicken out of the oil with a slotted spoon and let drain on the towel lined plate you have prepared.
Repeat with the rest of the chicken.
After chicken is cooked, either filter the oil to remove any bits or pour into a separate heat proof dish to discard the oil and start with fresh oil.
Heat the filtered or fresh oil until very hot and add the beans.
Stir cook the beans until they are obviously withered.
Add the dried chilies and the peppercorns and stir fry about 1 minute.
Add the garlic, ginger and white part of the scallions and stir fry about 2 minutes until very fragrant.
Toss in the chicken and the sauce and stir fry a few minutes to combine.
Serve hot with additional toasted sesame seeds on top if desired.