Kung Pao Chicken

For the chicken

• 1¼ lb boneless, skinless chicken thighs, cut into ¾-inch cubes567 g boneless, skinless chicken thighs, cut into 1.9 cm cubes
• 1 tbsp soy sauce1 tbsp (15 mL) soy sauce
• 1 tbsp Shaoxing wine or dry sherry1 tbsp (15 mL) Shaoxing wine or dry sherry
• 2 tsp cornstarch2 tsp (10 mL) cornstarch

For the sauce

• 2 tbsp soy sauce2 tbsp (30 mL) soy sauce
• 1 tbsp rice vinegar or Chinese black vinegar1 tbsp (15 mL) rice vinegar or Chinese black vinegar
• 1 tbsp (13 g) granulated sugar13 g granulated sugar
• 1 tsp cornstarch1 tsp (5 mL) cornstarch
• 1 tsp toasted sesame oil1 tsp (5 mL) toasted sesame oil

For the stir-fry

• 2 tbsp neutral oil2 tbsp (30 mL) neutral oil
• 8 dried red chiles, snipped in half, seeds shaken out
• 1 tsp Sichuan peppercorns, lightly crushed (optional)1 tsp (5 mL) Sichuan peppercorns, lightly crushed (optional)
• 3 cloves garlic, sliced
• 1 tbsp fresh ginger, minced1 tbsp (15 mL) fresh ginger, minced
• 4 green onions, cut into 1-inch lengths4 green onions, cut into 2.5 cm lengths
• ½ cup roasted peanuts118 mL roasted peanuts