Sichuan Kung Pao Chicken

Instructions

1. Marinate the chicken
   In a medium bowl, combine the chicken with 1 tablespoon of light soy sauce, 1 tablespoon of Shaoxing wine, and 1 teaspoon of cornstarch. Mix well and let marinate for at least 15 minutes while you prepare the other ingredients.
2. Prepare the sauce
   In a small bowl, mix together the remaining 1 tablespoon of light soy sauce, dark soy sauce, the remaining 1 tablespoon of Shaoxing wine, black vinegar, sugar, and the remaining 1 teaspoon of cornstarch. Stir until the cornstarch is dissolved completely and set aside.
3. Toast the Sichuan peppercorns
   Heat a wok or large skillet over medium heat. Add the Sichuan peppercorns and dry toast them for 1-2 minutes until fragrant, shaking the pan occasionally. Remove from the wok, let cool, then grind coarsely using a mortar and pestle or spice grinder. Set aside.
4. Stir-fry the aromatics
   Heat the wok over high heat until smoking. Add 2 tablespoons of vegetable oil, then add the dried chilies and stir-fry for about 30 seconds until they begin to darken (be careful not to burn them). Add the garlic, ginger, and white parts of the scallions. Stir-fry for another 30 seconds until fragrant.
5. Cook the chicken
   Push the aromatics to the side of the wok and add the remaining 1 tablespoon of oil. Add the marinated chicken pieces and spread them out in a single layer. Let them sear for 1 minute without stirring, then stir-fry for another 2-3 minutes until the chicken is nearly cooked through.
6. Add the vegetables
   Add the diced red bell pepper to the wok and stir-fry for 1-2 minutes until the pepper begins to soften but still maintains some crispness.
7. Finish the dish
   Give the sauce a quick stir and pour it into the wok. Stir quickly as the sauce will begin to thicken immediately. Add the peanuts and half of the ground Sichuan peppercorns. Toss everything together until the chicken and vegetables are evenly coated with the sauce, about 1 minute.
8. Serve
   Transfer to a serving dish and garnish with the green parts of the scallions and the remaining ground Sichuan peppercorns. Serve immediately with steamed rice.