1 Marinate the diced chicken with 1 tbsp light soy sauce and 1 tbsp cornstarch for 10 minutes.

2 Mix the sauce: combine 1 tbsp light soy sauce, dark soy sauce (if using), rice vinegar, Shaoxing wine, sugar, sesame oil, and the cornstarch slurry in a small bowl.

3 Heat a wok or large skillet over high heat and add 2 tbsp vegetable oil. When hot, add the marinated chicken and stir-fry until browned and nearly cooked through, about 4–5 minutes. Remove and set aside.

4 In the same wok, add a little more oil if needed and toss in the dried chilies and Sichuan peppercorns; stir quickly for 30 seconds until fragrant (be careful not to burn the chilies).

5 Add the minced garlic and ginger, stir for 20–30 seconds until aromatic.

6 Return the chicken to the wok, pour in the prepared sauce, and toss to coat. Cook for 1–2 minutes until the sauce thickens and glazes the chicken.

7 Stir in the roasted peanuts and most of the sliced scallions (reserve some green for garnish). Cook another 30 seconds to combine.

8 Transfer to a serving plate, garnish with the remaining scallions, and serve immediately with steamed rice.