Professional technique involving egg-white marination for ultra-tender meat.
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Whisk the egg white until frothy, then combine with chicken, 1 tablespoon cornstarch, and Shaoxing wine; marinate for 30 minutes to velvet the meat.
Bring a pot of water with a tablespoon of oil to a simmer; poach the chicken for 60 seconds until the exterior turns white but the center is raw, then drain.
In a small bowl, whisk together the black vinegar, light and dark soy sauces, remaining cornstarch, and a splash of water to create the master sauce.
Heat a wok over high heat until smoking, add oil, and briefly toast the Szechuan peppercorns and dried chilies until fragrant and slightly darkened.
Add the ginger, garlic, and white parts of scallions to the wok, stir-frying for 20 seconds to release aromatics without burning.
Return the velveted chicken to the wok, tossing rapidly over high heat to sear the exterior and finish cooking the interior.
Pour the sauce mixture around the edges of the wok, stirring constantly until the sauce emulsifies into a glossy, thick lacquer coating the chicken.
Fold in the toasted peanuts at the very last second to maintain their crunch and serve immediately with steamed jasmine rice.
