1 pound boneless skinless chicken thighs, cut into 1/2-inch cubes
Pinch sea salt
Pinch freshly ground white pepper
1 heaping tablespoon cornstarch
2 tablespoons Chinese yellow bean paste or yellow miso
2 tablespoons light soy sauce
1 tablespoon chili sauce
1 tablespoon tomato paste
1 tablespoon rice vinegar
1 teaspoon light brown sugar or honey
1/4 teaspoon dark soy sauce
1 tablespoon peanut or vegetable oil
4 whole dried Sichuan or arbol chiles
1 clove garlic, peeled and crushed, left whole
1/2 medium white onion, chunked into 1/2-inch pieces
1/2 cup peanuts, toasted and chopped, optional
1 tablespoon Shaoshing rice wine or dry sherry
1 large red pepper, chunked into 1-inch squares
4 scallions, chopped into 1-inch pieces
6 cups white jasmine rice, cooked, for serving
1 tablespoon toasted sesame seeds, for garnish
Ground chili powder or cayenne pepper, for sprinkling
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