Kung Pao Chicken

Cut the chicken breast into even 1.5 cm cubes. Mix with 1 tsp cooking wine, 1 tsp light soy sauce, 1 tsp starch, ¼ tsp salt, and 1 tbsp water; marinate for 10 minutes.

Cut the scallions into 2 cm segments, mince the ginger and garlic, cut the dried chilies into 2 cm pieces, and measure the peppercorns.

Whisk the remaining 3½ tsp light soy sauce with 1 tsp cooking wine, 2 tbsp black vinegar, 2 tbsp sugar, 1 tsp starch, and 1 tbsp water.

Heat a wok, add 1 tbsp oil, and stir-fry the chicken over high heat until separated, opaque outside, and nearly cooked through; remove.

Add the remaining 1 tbsp oil. Over low heat, gently bloom the dried chilies and peppercorns without scorching. Add ginger and garlic, then return the chicken and toss over high heat.

Re-whisk the sauce, pour it around the wok edge, and toss over high heat until the chicken is fully cooked through and evenly glazed. Add 60 g Chinese scallion segments and 60 g roasted peanuts, toss briefly, and serve immediately.