Kung Pao Chicken

In a medium bowl, combine the diced chicken with 2 tablespoons soy sauce, Shaoxing wine, and 1 tablespoon cornstarch. Mix well to coat the chicken evenly. Let it marinate for at least 15 minutes while you prepare other ingredients.

In a small bowl, whisk together the remaining 2 tablespoons soy sauce, Chinkiang vinegar, sugar, 1 teaspoon cornstarch, sesame oil, and chicken broth until the sugar is dissolved and the sauce is smooth. Set aside.

Heat peanut oil in a large wok or skillet over high heat until shimmering. Add the dried red chilies and Sichuan peppercorns (if using). Stir-fry for about 30 seconds until fragrant, being careful not to burn the chilies. Add the minced garlic, ginger, and the white and light green parts of the sliced green onions. Stir-fry for another 30 seconds until aromatic.

Push the aromatics to one side of the wok. Add the marinated chicken to the hot oil in a single layer. Let it sear for 1-2 minutes without moving, then stir-fry until the chicken is cooked through and lightly browned on all sides, about 3-4 minutes. Remove the cooked chicken from the wok and set aside, leaving the aromatics in the wok.

Add the diced red bell pepper to the wok and stir-fry for 1-2 minutes until slightly tender-crisp. Return the cooked chicken to the wok. Give the prepared Kung Pao sauce a quick whisk again, then pour it over the chicken and vegetables. Stir continuously until the sauce thickens and coats all the ingredients, about 1-2 minutes.

Remove the wok from the heat. Stir in the roasted peanuts and the reserved green tops of the green onions. Toss everything together to combine. Serve immediately with steamed white rice.