Kung Pao Chicken

This is amazing. I would have it every week--or at least every other week! For the Chicken: 2 small boneless skinless chicken breasts, about 12 ounces (340g) total, cut into 1/2-inch cubes 2 teaspoons (10ml) light soy sauce (see note) 2 teaspoons (about 5g) cornstarch 1 teaspoon (5 ml) Shaoxing wine (see note) 1 large pinch kosher salt For the Sauce: 2 tablespoons (30ml) Chinkiang vinegar (see note) 1 tablespoon (15ml) honey 1 tablespoon (15ml) Shaoxing wine 2 teaspoons (10ml) light soy sauce 1/2 teaspoon (about 2g) cornstarch 1/4 cup water or homemade or store-bought low-sodium chicken stock, as needed For the Stir-Fry: 3 tablespoons (45ml) vegetable oil 6 to 12 small dried red chiles (such as árbol), stems removed, cut into 1/2-inch pieces with scissors, seeds discarded 1 teaspoon (about 2g) Sichuan peppercorns, reddish husks only (stems and black seeds discarded) 4 medium cloves garlic, thinly sliced 1-inch knob ginger, peeled and cut into fine matchsticks or grated 6 medium scallions, white and pale green parts only, cut into 1/2-inch pieces 3/4 cup roasted peanuts (about 5 ounces; 150g) Directions For the Chicken: Combine chicken, soy sauce, cornstarch, wine, and salt in a small bowl and turn until well mixed and chicken is evenly coated in a thin film of the cornstarch paste. Set aside. Chicken evenly coated in a thin film of the cornstarch paste in small bowl. For the Sauce: Combine vinegar, honey, wine, soy sauce, and cornstarch in a small bowl. Stir together with a fork until no clumps of cornstarch remain. Vinegar, honey, wine, soy sauce, and cornstarch combined in a small bowl. To Stir-Fry: Pour a small amount of oil into the bottom of a large wok or skillet and rub around with a paper towel. Place over high heat and preheat until smoking. Add remaining oil and immediately add chiles and Sichuan peppercorns. Stir-fry until fragrant but not burnt, about 5 seconds. Immediately add chicken and stir-fry until there are no longer pink spots on the exterior (chicken will still be raw in center at this stage), 45 seconds to 1 1/2 minutes. Add sauce and stir-fry until all the ingredients are coated evenly and the chicken is cooked through, about 1 minute, adding water 1 tablespoon at a time if necessary to keep the sauce from clumping. Serve immediately with steamed white rice.