1 ½poundsbonelessskinless chicken thighs, cut into bite-size pieces
1tablespoonplus 2 teaspoons cornstarchdivided
2tablespoonsShaoxing winedry sherry, or dry white wine, divided
¾teaspoonkosher salt
3tablespoonswater
2tablespoonslower-sodium soy sauce
1tablespoonrice vinegar
2teaspoonssugar
½teaspoonground Sichuan peppercornoptional
2tablespoonscooking oilplus additional if needed
6small dried hot red chilies
¾cupdry-roasted and salted peanuts
1tablespoonminced fresh ginger
2garlic clovesminced
4scallionscut into 1-inch pieces
Instructions
In a medium bowl, combine the chicken pieces with 2 tablespoons of the cornstarch, 1 tablespoon of the wine, and the salt and toss to coat well. Let stand for 10 to 15 minutes.
Meanwhile, in a small bowl or glass measuring cup, mix together the water, soy sauce, rice vinegar, sugar, and the remaining tablespoon of wine and 2 teaspoons of cornstarch. Stir to mix.
Heat the oil in a wok or large skillet over medium-high heat. Add the chilies and peanuts and cook, stirring frequently, until the chilies begin to darken and the peanuts turn golden brown, 1 to 2 minutes. Be careful not to let the chilies burn or blacken. Remove the chilies and peanuts from the skillet, transferring them to a bowl.
Return the skillet to medium-high heat, adding more cooking oil if needed. Add the ginger and garlic and cook, stirring, for 20 seconds. Add the chicken and cook, stirring frequently, until just cooked through, about 3 minutes.
Add the sauce mixture to the pan, along with the browned chilies and peanuts, and the scallions. Cook, stirring, just until the sauce thickens, about 2 to 3 minutes more.