Kung Pao Chicken Sichuan

In a medium bowl, combine the diced chicken with 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, and 1 tablespoon cornstarch. Mix well to coat the chicken evenly. Let it marinate for at least 15-20 minutes at room temperature, or longer in the refrigerator.

In a small bowl, whisk together the dark soy sauce, 2 tablespoons light soy sauce, Chinkiang black vinegar, granulated sugar, 1 teaspoon cornstarch, and water or chicken broth until the sugar is dissolved and the mixture is smooth. Set aside.

Slice the dried Sichuan chilies into 1-inch pieces, shaking out most of the seeds. Mince the garlic and ginger. Slice the white and light green parts of the green onions. Ensure your roasted peanuts are ready. Having all ingredients prepped is key for stir-frying.

Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated chicken in a single layer and stir-fry for 2-3 minutes until lightly browned and cooked through. Remove the chicken from the wok and set aside.

Add the remaining 1 tablespoon of vegetable oil to the wok. Reduce heat to medium. Add the dried Sichuan chilies and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant and the chilies are slightly darkened (be careful not to burn them). Immediately add the minced garlic, ginger, and green onion whites. Stir-fry for another 30 seconds until fragrant.

Return the cooked chicken to the wok. Give the prepared sauce a quick whisk again, then pour it over the chicken and aromatics. Increase heat to high and stir-fry continuously for 1-2 minutes until the sauce thickens and coats everything evenly. Stir in the roasted peanuts and the green parts of the green onions. Drizzle with sesame oil and serve immediately.