Focuses on the deep, malty flavors of Chinkiang vinegar and dark soy sauce.
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In a medium bowl, marinate the chicken with 1 teaspoon of cornstarch, 1 tablespoon of Shaoxing wine, and a pinch of salt. Let sit for 20 minutes.
Prepare the sauce by whisking together the Chinkiang black vinegar, dark soy sauce, sugar, and the remaining 1 teaspoon of cornstarch in a small bowl.
Heat 2 tablespoons of oil in a wok over high heat until shimmering. Add the chicken and stir-fry until browned and just cooked through, then remove and set aside.
Lower the heat to medium and add a bit more oil if needed. Add the dried chilies and Sichuan peppercorns, frying until the chilies turn dark red and fragrant.
Add the garlic, ginger, and the white parts of the scallions to the wok. Stir-fry for 30 seconds until aromatic.
Return the cooked chicken to the wok and pour the prepared black vinegar sauce over the ingredients.
Toss everything rapidly on high heat until the sauce thickens and coats the chicken in a glossy, dark glaze.
Stir in the roasted peanuts and the green parts of the scallions, then serve immediately with steamed rice.
