Kung Pao Chicken

Cut chicken into 1.5cm cubes. Mix with 1 tbsp soy sauce, rice wine, and cornstarch. Marinate 15 minutes.

Mix sauce: remaining soy sauce, rice vinegar, sugar, sesame oil, and 1 tsp cornstarch in a bowl.

Heat wok over high heat until smoking. Add oil, then dried chilies and Sichuan peppercorns. Stir-fry 30 seconds until fragrant.

Add garlic and ginger, stir-fry 30 seconds. Add marinated chicken in a single layer. Do not stir for 1 minute to sear.

Stir-fry chicken until cooked through, about 3 minutes total.

Pour in sauce and toss to coat. Add peanuts and scallions. Toss once more and serve immediately over steamed rice.