Kung Pao Chicken Sichuan

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

In a separate small bowl, whisk together 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 2 tablespoons Chinkiang black vinegar, 1 tablespoon sugar, 1 tablespoon Shaoxing wine, 2 tablespoons chicken broth or water, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Set aside.

Ensure your dried red chilies are cut and seeds removed if desired. Have your Sichuan peppercorns, minced garlic, minced ginger, and white parts of scallions ready and close to your wok.

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 until it is lightly browned and cooked through, about 3-4 minutes. Remove the chicken from the wok and set aside.

Add the remaining 1 tablespoon of vegetable oil to the wok. Reduce heat to medium-low. Add the dried red chilies and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant and the chilies turn a darker shade of red, being careful not to burn them.

Add the minced garlic, minced ginger, and white parts of the scallions to the wok. Stir-fry for another 30 seconds until fragrant. Return the cooked chicken to the wok.

Give the prepared Kung Pao sauce a quick whisk again to ensure the cornstarch is fully incorporated. Pour the sauce over the chicken and aromatics, stirring constantly until the sauce thickens and coats everything evenly, about 1-2 minutes. Stir in the roasted peanuts.

Garnish with the sliced green parts of the scallions and serve immediately with steamed white rice.