Kung Pao Chicken

Instructions

1. Marinate the chicken
   In a medium bowl, combine the chicken cubes with 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, and 1 tablespoon cornstarch. Mix well to coat the chicken and let it marinate for at least 15 minutes.
2. Prepare the sauce
   In a small bowl, mix together the remaining 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons black vinegar, and 1 tablespoon brown sugar or honey. Stir until the sugar is dissolved and set aside.
3. Stir-fry the aromatics
   Heat a wok or large skillet over high heat. Add 2 tablespoons of vegetable oil. When the oil is hot, add the dried chilies and Sichuan peppercorns. 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 an additional 3-4 minutes until the chicken is nearly cooked through.
5. Add vegetables
   Add the diced bell peppers to the wok and stir-fry for 2 minutes until they begin to soften but still maintain some crispness. Add the remaining 1 tablespoon of oil if the wok looks dry.
6. Combine everything
   Pour the sauce mixture into the wok and stir quickly to coat all ingredients. Add the green onions and stir-fry for another minute until the sauce thickens slightly and everything is well combined.
7. Add peanuts
   Toss in the roasted peanuts and stir to combine. Cook for an additional 30 seconds to heat the peanuts through and allow them to absorb some of the sauce.
8. Serve
   Transfer the Kung Pao Chicken to a serving dish. Serve immediately with steamed rice. You can remove the dried chilies and Sichuan peppercorns before serving or warn diners not to eat them.