Cut 340g of chicken breast into ¾in / 2cm cubes. Mix with 1 teaspoon of vegetable oil, 1 teaspoon of cornstarch, 1 teaspoon of Shaoxing wine, ⅛ teaspoon of salt, and 1 pinch of white pepper. Refrigerate for 20 minutes.
Mix 1 tablespoon of light soy sauce, ½ teaspoon of dark soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sugar, 3 tablespoons of water, and 1 teaspoon of cornstarch for the sauce.
Measure 3 tablespoons of vegetable oil for frying. Heat two-thirds in a wok over high heat. Sear the chicken until golden, then transfer to a bowl.
Lower the heat. Add the remaining oil, 3 sliced garlic cloves, 2 thin ginger slices, minced, 2 dried red chilies, seeded and chopped, ½ teaspoon of ground Sichuan peppercorns and the chopped white parts of 6 scallions. Cook for 1-2 minutes.
Return the chicken and stir-fry over high heat for 1 minute. Stir the sauce, then add it. Cook for about 1 minute, until thickened and the chicken is cooked through.
Toss in 1 cup of roasted unsalted peanuts and serve.
