8–10 small dried red chillies
6 garlic cloves, crushed
5cm/2in piece fresh root ginger, peeled and finely chopped or grated
6 spring onions, white and green parts separated, thinly sliced
100g/3½oz crunchy peanut butter
steamed rice, to serve
1 tsp Sichuan peppercorns, toasted then ground
200g/7oz almonds
1 tbsp Chinese black rice vinegar, or good-quality balsamic vinegar
200g/7oz cashews
½ tsp chilli powder
1 tsp ground cinnamon
1½ tsp cornflour
1 tsp Chinese five-spice powder
1 tbsp peanut oil
2 tbsp peanut oil
50g/1¾oz unsalted dry-roasted peanuts
2 tbsp sesame oil
2 tbsp soy sauce
1 tsp soy sauce
75g/2½oz dark or light muscovado sugar
1 free-range egg white
800g/1lb 12oz boneless, skinless, chicken thighs, cut into 2.5cm cubes
1 tbsp rum