Kung Pao Chicken

Marinate the Chicken

Place the cubed chicken in a medium bowl.

Add 2 tablespoons soy sauce, Shaoxing wine, 1 teaspoon cornstarch, and sesame oil to the bowl.

Toss the chicken well to coat every piece, then set aside for 10 minutes.

Make the Sauce

In a small bowl, whisk together 3 tablespoons soy sauce, black vinegar, hoisin sauce, sugar, 2 teaspoons cornstarch, chili garlic sauce, and chicken broth.

Whisk until the sugar and cornstarch are fully dissolved, then set the sauce aside.

Heat the Wok

Heat a wok or large skillet over high heat until it just begins to smoke.

Sear the Chicken

Add 1 tablespoon vegetable oil and swirl to coat the wok.

Add the marinated chicken in a single layer and let it sear undisturbed for 90 seconds.

Stir-fry the chicken for 2 to 3 more minutes until cooked through and lightly browned.

Transfer the cooked chicken to a clean plate and set aside.

Bloom the Spices

Add the remaining 1 tablespoon oil to the wok over medium-high heat.

Add the dried red chilies and Sichuan peppercorns to the oil.

Stir-fry for 30 to 45 seconds until the chilies darken slightly and the oil becomes fragrant.

Cook the Aromatics

Add the minced garlic and ginger to the wok.

Stir-fry for 30 seconds until fragrant, stirring constantly to prevent burning.

Stir-Fry the Vegetables

Add the red and green bell peppers to the wok.

Stir-fry for 2 minutes until the peppers are slightly tender but still have a bite.

Add the green onions and stir-fry for 30 seconds more.

Combine and Sauce

Return the seared chicken to the wok and toss everything together.

Pour the prepared sauce over the chicken and vegetables.

Toss and stir-fry for 1 to 2 minutes until the sauce thickens and coats everything in a glossy glaze.

Add Peanuts

Remove the wok from heat and immediately stir in the roasted peanuts.

Serve

Serve immediately over steamed white rice, reminding guests not to eat the whole dried chilies.