Kung Pao Chicken

In a bowl, combine chicken cubes with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Mix well and let it marinate for at least 15 minutes while you prepare other ingredients.

In a separate small bowl, whisk together the remaining 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, 1 tablespoon black vinegar, 1 tablespoon sugar, and 1/4 cup chicken broth. Set aside.

Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the dried red chilies and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant, being careful not to burn them. Remove the chilies and peppercorns with a slotted spoon and set aside, leaving the infused oil in the wok.

Add the marinated chicken to the hot oil in the wok. Stir-fry for 4-6 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the wok and set aside.

Add the remaining 1 tablespoon of vegetable oil to the wok if needed. Add the minced garlic, minced ginger, and sliced white parts of green onions. Stir-fry for about 1 minute until fragrant. Return the cooked chicken, infused chilies, and Sichuan peppercorns to the wok. Add the roasted peanuts.

Give the prepared Kung Pao sauce a quick whisk to re-mix the cornstarch, then pour it over the ingredients in the wok. Stir quickly and continuously for 1-2 minutes until the sauce thickens and coats everything evenly. Garnish with the green parts of the green onions and serve immediately with steamed white rice.