Best Kung Pao Chicken Recipe - How to Make Chinese Kung Pao Chicken

Ingredients

• 1 lb. skinless, boneless chicken thighs, cut into ½” pieces
• 1 large egg white
• 3 1/2 tsp. cornstarch, divided
• 4 tsp. shaoxing wine, dry sherry, or mirin, divided
• 4 tsp. soy sauce, divided
• 3 tbsp. granulated sugar
• 3 tbsp. plus 1 ½ tsp Chinese black vinegar or rice wine vinegar
• 2 tsp. dark soy sauce (optional)
• 1/2 tsp. kosher salt
• 1/4 tsp. MSG
• 4 tbsp. tablespoons peanut oil, divided
• 12 dried chiles, such as Sichuan Erjingtiao or chiles de árbol, seeds removed, cut into ½” pieces
• 1/2 tsp. Sichuan peppercorns
• 1 (1”) piece ginger, cut into thin matchsticks
• 3 cloves garlic, thinly sliced
• 4 scallions, white and pale green parts cut into 1” pieces, dark green parts thinly sliced
• 1/2 c. mild fresh chiles (such as Italian long hots or poblanos) or bell peppers, chopped
• 2/3 c. roasted, unsalted peanuts
• Steamed white rice, for serving