For the caramel spiced nuts:
-1 free-range egg white
-75g dark or light muscovado sugar
-1 tsp ground cinnamon
-1 tsp Chinese five-spice powder
-1/2 tsp chili powder
For the peanut butter chicken thighs:
-2 tbsp soy sauce
-1 tbsp rum
-1 1/2 tsp cornflour
-800g boneless, skinless chicken thighs, cut into cubes
-1 tbsp peanut oil
For the sauce:
– 1 tbsp balsamic vinegar
– 100g crunchy peanut butter
– 1 tsp soy sauce
– 2 tbsp sesame oil
– 8-10 small dried red chilis
-6 spring onions, white and green parts separated, thinly sliced
-6 garlic cloves, crushed
-5cm fresh root ginger, peeled and finely chopped
-50 unsalted, dry-roasted peanuts
For the caramel spiced nuts, preheat the oven at 180C, and line a baking tray with baking paper.
– Place the egg white in a large bowl and whisk until foamy.
– Add the rest of the ingredients for the caramel spiced nuts and mix. Pour onto the prepared baking tray and bake for 15-20 minutes, or until the nuts are crisp. Set aside to cool.
– For the peanut butter chicken thighs, mix the soy, rum and cornflour in a bowl. Add the chicken and mix well to ensure all chicken is coated in the marinade. Leave to stand at room temperature for 10 minutes.
– For the sauce, in a bowl, combine the vinegar, peanut butter, soy sauce, sesame oil and Sichuan peppercorns and mix until smooth.
– Heat a wok over high heat.
– Add peanut oil and swirl to coat the base.
– Add the chillies and stir-fry for about 30 seconds, or until the chillies have begun to blacken.
– Add the marinated chicken and stir-fry for 3 minutes, until opaque and cooked through.
– Add the white parts of the spring onions, garlic, ginger and stir-fry for 30 seconds.
– Pour in the peanut butter mixture and coat the other ingredients.
– Stir in the peanuts and cook for 1-2 minutes.
– Serve the chicken and sauce on plates with steamed rice, and sprinkle over the green parts of the spring onion and the spiced nuts.