A milder version using sake and mirin for a sweeter, umami-rich glaze.
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In a small bowl, whisk together the soy sauce, mirin, sake, and sugar to create the glaze.
Toss the chicken pieces in potato starch until evenly coated, shaking off any excess.
Heat the oil in a large skillet or wok over medium-high heat and fry the chicken until golden and crispy.
Remove the chicken from the pan and drain on paper towels, leaving about one tablespoon of oil in the pan.
Sauté the ginger, garlic, and dried chilies in the remaining oil for 30 seconds until fragrant.
Add the green bell peppers and stir-fry for 2 minutes until slightly softened.
Pour the sauce mixture into the pan and let it bubble and thicken slightly into a glossy glaze.
Return the chicken and peanuts to the pan, tossing quickly to coat everything in the sauce before serving.
