Pat chicken pieces dry with paper towels. In a bowl combine 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, egg white, 3 tbsp cornstarch, 1/2 tsp kosher salt, and 1/4 tsp white pepper. Add chicken and mix thoroughly so each piece is coated. Marinate at least 20 minutes (up to 1 hour) in the refrigerator.

If you prefer an extra-crispy exterior, toss marinated chicken with the optional 1 tsp cornstarch just before frying to lightly dust pieces.

Frying

Pour about 1 cup neutral oil into a wok or deep skillet and heat over medium-high to 350°F (180°C). Test with a small piece of chicken: it should sizzle immediately. Working in batches, carefully add chicken pieces in a single layer and fry until golden and cooked through, about 3–4 minutes per batch depending on size. Do not overcrowd. Remove with a slotted spoon and drain on a wire rack or paper towels.

When all chicken is cooked, reserve and wipe out excess oil from the wok, leaving about 1–2 tsp of oil and any fond for the next step. Alternatively, pour off most oil leaving 2 tbsp.

Sauce

In a small bowl whisk together 1 tbsp dark soy, 1 tbsp light soy, 1 tbsp black rice vinegar, 1 tsp sugar, 3 tbsp chicken stock (or water), and 1 tsp cornstarch until smooth. Set aside.

Vegetables & Aromatics

With 1–2 tbsp oil remaining in the wok over medium heat, add 1 tsp Sichuan peppercorns. Toast 15–30 seconds until fragrant, then immediately add 8 dried chilies and stir constantly for 20–30 seconds until chilies darken slightly (be careful not to burn).

Add julienned ginger and sliced garlic and stir-fry 20–30 seconds until aromatic. Add the white parts of the scallions and continue to stir for another 20 seconds.

Combine & Finish

Increase heat to high. Add the fried chicken back to the wok and toss with the aromatics for 30 seconds to heat through.

Give the prepared sauce a quick stir (cornstarch settles) and pour it over the chicken. Stir constantly as the sauce comes to a boil and thickens, coating the chicken evenly, about 30–60 seconds.

Drizzle 1/2 tsp sesame oil over the chicken, add roasted peanuts and the green parts of the scallions, and toss once more to combine. Taste and adjust: add a pinch of salt or a few drops of soy if needed.

Transfer to a serving platter and serve immediately with steamed rice.