Kung Pao Chicken Sichuan

In a bowl, combine the diced chicken with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Mix well and let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

In a separate small bowl, whisk together 2 tablespoons soy sauce, 2 tablespoons Chinese black vinegar, 1 tablespoon Shaoxing wine, 1 tablespoon sugar, 1 teaspoon cornstarch, and 2 tablespoons chicken broth. Set aside.

Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat until shimmering. Add the dried Sichuan chilies and Sichuan peppercorns and stir-fry for 15-20 seconds until fragrant and slightly darkened. Be careful not to burn them. Remove the chilies and peppercorns with a slotted spoon and set aside. Add the marinated chicken to the hot wok and stir-fry for 3-4 minutes until cooked through and lightly browned. Remove the chicken from the wok and set aside with the chilies and peppercorns.

Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, minced ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.

Return the cooked chicken, chilies, and Sichuan peppercorns to the wok. Give the prepared sauce a quick whisk to recombine any settled cornstarch, then pour it over the chicken. Stir quickly to coat the chicken evenly as the sauce thickens. Add the roasted peanuts and the chopped green parts of the green onions. Toss everything together for another minute.

Transfer the Kung Pao Chicken to serving plates. Garnish with extra chopped green onions if desired. Serve hot with steamed white rice.