Kung Pao Chicken Better Than Takeout Chinese Dishes

Ingredients

• 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) Shaoxing rice wine (or dry sherry)
• 1 tablespoon (15ml) cornstarch
• 1 teaspoon (5ml) sesame oil
• 2 tablespoons (30ml) soy sauce
• 2 tablespoons (30ml) Chinkiang vinegar (or balsamic vinegar)
• 1 tablespoon (15ml) hoisin sauce
• 1 tablespoon (15ml) sugar
• 1/2 teaspoon (2.5ml) ground white pepper
• 1/4 cup (60ml) chicken broth (or water)
• 2 tablespoons (30ml) vegetable oil
• 1/2 cup (50g) raw peanuts
• 4-6 dried red chilies, stemmed and seeded, cut into 1-inch pieces
• 1 inch (2.5cm) ginger, peeled and minced
• 2 cloves garlic, minced
• 2 scallions, white parts only, cut into 1-inch pieces
• Optional: Sichuan peppercorns to taste