Authentic spicy stir-fry with dried chilies, Sichuan peppercorns, and crunchy peanuts.
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Marinate the cubed chicken with one teaspoon of cornstarch, a splash of soy sauce, and Shaoxing wine for 20 minutes.
Prepare the Kung Pao sauce by whisking the remaining soy sauce, black vinegar, sugar, and the rest of the cornstarch in a small bowl.
Heat a wok over high heat with two tablespoons of oil until shimmering, then add the chicken and sear until just cooked through; remove and set aside.
Lower the heat to medium and add a bit more oil; toss in the dried chilies and Sichuan peppercorns, frying until fragrant and the chilies turn slightly darker.
Add the minced ginger, garlic, and white parts of the green onions to the wok, stir-frying for 30 seconds until aromatic.
Return the cooked chicken to the wok and pour the prepared sauce over the ingredients, tossing quickly to coat everything evenly.
Once the sauce has thickened and turned glossy, fold in the roasted peanuts.
Give everything one final toss and serve immediately over steamed white rice.
