Chinese Kung Pao Chicken

Instructions

1. Marinate the chicken
   In a medium bowl, combine the cubed chicken with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Mix well to coat the chicken pieces and let marinate for at least 15 minutes.
2. Prepare the sauce
   In a small bowl, whisk together the remaining 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon black vinegar, 1 tablespoon hoisin sauce, 1 tablespoon sesame oil, 1 tablespoon cornstarch, and 2 tablespoons water until smooth. Set aside.
3. Stir-fry aromatics
   Heat a wok or large skillet over high heat until smoking. Add the vegetable oil, then add the dried chilies and Sichuan peppercorns (if using). Stir-fry for about 30 seconds until fragrant but not burnt. Add the minced garlic and ginger, and stir-fry for another 30 seconds.
4. Cook the chicken
   Add the marinated chicken to the wok and spread it out in a single layer. Let it sear for 1 minute without stirring, then stir-fry for another 3-4 minutes until the chicken is nearly cooked through.
5. Add vegetables
   Add the red bell pepper chunks to the wok and stir-fry for 1-2 minutes until they begin to soften but still retain some crispness. The chicken should now be fully cooked.
6. Finish with sauce and peanuts
   Give the prepared sauce a quick stir, then pour it into the wok. Stir immediately as the sauce will begin to thicken. Once the sauce coats the chicken and vegetables evenly (about 30 seconds), add the roasted peanuts and toss to combine.
7. Garnish and serve
   Turn off the heat and sprinkle the sliced green onions over the dish. Toss once more to incorporate. Transfer to a serving plate and serve immediately with steamed rice.