To begin, marinate the chicken. In a large bowl, combine 1 tablespoon of light soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of cornstarch, and 1 teaspoon of sesame oil. Add the bite-sized chicken pieces and toss to coat evenly. Let the chicken marinate for at least 20 minutes to allow the flavours to infuse and to tenderize the meat.

While the chicken marinates, prepare the sauce. In a small bowl, whisk together 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of Chinese black vinegar, 1 tablespoon of hoisin sauce, and 1 tablespoon of sugar. Mix until the sugar dissolves, then set aside. In a separate bowl, dissolve 1 teaspoon of cornstarch in 2 tablespoons of water for thickening the sauce later.

Heat a large wok or skillet over medium-high heat. Add 2 tablespoons of vegetable oil. Once the oil is hot, add the dried red chilies and Sichuan peppercorns (if using). Stir-fry them for about 30 seconds until fragrant, but be careful not to burn the chilies—they should be aromatic and lightly toasted.

Add the marinated chicken to the wok, spreading it out in a single layer. Stir-fry the chicken for about 4-5 minutes until it turns golden brown on the outside and is fully cooked through. Remove the chicken from the wok and set it aside temporarily.

In the same wok, add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant. The combination of garlic and ginger will add aromatic depth to the dish, complementing the spiciness from the chilies.

Return the cooked chicken to the wok. Add the prepared sauce and stir everything together, ensuring the chicken is evenly coated. Allow the sauce to simmer for 1-2 minutes, letting the flavours meld.

Stir in the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) to thicken the sauce. Continue to stir-fry for another minute until the sauce becomes glossy and clings to the chicken. Toss in the roasted peanuts and chopped scallions, giving the dish a final stir to mix the flavours.

To serve, transfer the Kung Pao Chicken to a large platter. Garnish with extra scallions or a sprinkle of sesame seeds if desired. Serve hot, alongside steamed jasmine rice or your favourite stir-fried vegetables. For added heat, offer extra dried chilies or chili oil on the side.