Tender chicken thighs get seared until deeply golden, then tossed with dried red chilies and Sichuan peppercorns for that signature smoky heat. Garlic, ginger, and scallions build layers of fragrant flavor before a glossy, tangy-sweet sauce clings to every piece of chicken. Crunchy roasted peanuts and fresh scallion greens finish the dish with texture and brightness in every bite. It comes together fast in one skillet, making it a solid weeknight option when you want bold takeout flavor without the wait. Spoon it over a bowl of steamed white rice and this one earns a permanent spot in your gluten free dinner rotation.
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In a medium bowl, toss the chicken pieces with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil until evenly coated. Set aside to marinate for 10 minutes at room temperature.
In a small bowl, whisk together the 3 tbsp soy sauce, rice vinegar, hoisin sauce, sugar, 1 tsp cornstarch, and 1 tsp sesame oil until the sugar and cornstarch dissolve. Set the sauce aside.
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