Chinese Kung Pao Chicken (Stir-Fried Chicken)

Ingredients

• 500 g boneless (skinless chicken thighs or breasts, cut into bite-sized pieces)
• 1/2 cup roasted peanuts
• 8-10 dried red chilies (whole (adjust to spice tolerance))
• 1 tsp Sichuan peppercorns (optional, for the numbing effect)
• 3 cloves garlic (minced)
• 1 inch piece of ginger (minced)
• 3 scallions (cut into 2-inch pieces)
• 2 tbsp vegetable oil (for stir-frying)
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp cornstarch
• 1 tsp sesame oil
• 1 tbsp dark soy sauce
• 2 tbsp Chinese black vinegar (or rice vinegar)
• 1 tbsp hoisin sauce
• 1 tbsp sugar
• 1 tsp cornstarch mixed with 2 tbsp water (for thickening)