Kung Pao Chicken

In a medium bowl, combine the cubed chicken with 1 tbsp cornstarch, 1 tbsp soy sauce, and 1 tbsp Shaoxing wine. Mix well to coat and let it marinate for at least 15 minutes while you prepare other ingredients.

In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp black vinegar, 1 tbsp sugar, 1 tbsp Shaoxing wine, and 2 tbsp chicken broth. In a separate tiny bowl, mix 1 tsp cornstarch with 1 tbsp water to create a slurry. Set both aside.

Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add the dried red chili peppers and Sichuan peppercorns and stir-fry for about 30 seconds until fragrant and slightly darkened. Be careful not to burn them.

Add the marinated chicken to the wok and stir-fry for 3-5 minutes until it is mostly cooked through and lightly browned. Remove the chicken, chili peppers, and Sichuan peppercorns from the wok and set aside, leaving some oil in the wok.

Add 1 tbsp more vegetable oil to the wok if needed. Add the minced garlic, grated ginger, and the white and light green parts of the sliced green onions. Stir-fry for 1 minute until fragrant.

Return the cooked chicken, chili peppers, and Sichuan peppercorns to the wok. Pour in the prepared Kung Pao sauce. Bring to a simmer, then stir in the cornstarch slurry to thicken the sauce to your desired consistency. Cook for another 1-2 minutes.

Stir in the roasted peanuts. Toss everything together to ensure the chicken and peanuts are well coated with the sauce. Garnish with the green parts of the sliced green onions before serving immediately.