2 pounds boneless chicken thighs, cut into 1/2-inch pieces
2 tablespoons water
2 teaspoons cornstarch
1 tablespoon peanut oil or a neutral flavor oil
2 tablespoons Shaoxing wine or dry sherry
Dash fine sea salt
For the Sauce
1 tablespoon rice vinegar
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
2 teaspoons cornstarch
2 teaspoons sugar
For the Stir-Fry
5 large cloves garlic, mashed and coarsely chopped
2 teaspoons grated ginger or ginger paste
2 dried red chilies, such as Tien Tsing or de Arbol, seeded and crumbled, or more
8 scallions, thinly sliced, light green and white parts separated from the dark green tops
1/2 teaspoon freshly ground Sichuan peppercorns or black pepper
3 tablespoons peanut oil or a neutral flavor oil
1 cup roasted peanuts, preferably unsalted
Instructions
Put the chicken pieces in a nonreactive bowl or container.
In a separate small bowl, combine the water with 2 teaspoons of cornstarch, 1 tablespoon of oil, wine or sherry, sea salt, and white pepper; whisk to blend the mixture thoroughly and pour it over the chicken. Cover the bowl and let it marinate for 15 minutes while you prepare the remaining ingredients.
In a small bowl, combine the rice vinegar, light and dark soy sauces, 2 teaspoons cornstarch, and the sugar. Whisk to blend and set aside.
In a medium bowl, combine the garlic, chilies, white and light green parts of the green onions, and the ground black pepper. Set aside.
In a wok or large skillet, heat 2 tablespoons of peanut oil over high heat. When the oil is hot and shimmering, add the marinated chicken. Cook, stirring constantly, for 4 minutes. Remove the chicken to a bowl and set aside.
Add 1 tablespoon of oil to the wok or skillet and lower the heat to medium-low. When the oil is hot, add the bowl of stir-fry ingredients (the garlic, ginger, chilies, light green and white parts of the green onions, and the black pepper). Stir-fry for 2 minutes.
Add the chicken back to the wok or skillet and increase the heat to high. Stir-fry for 2 minutes longer.
Whisk the sauce mixture again to blend and add it to the wok; stir fry until the sauce has thickened, about 1 more minute.
Add the peanuts to the wok and transfer the kung pao chicken to a serving dish. Top with green onion tops, as desired.
Serve the kung pao chicken with hot cooked rice and offer any remaining sliced green onion tops on the side.