Kung Pao Chicken: An Authentic Chinese Recipe - The Woks Of Life

INGREDIENTS
TO ROAST THE PEANUTS (CAN ALSO SUBSTITUTE ROASTED SHELLED PEANUTS AND SKIP THIS STEP!):
▢ 1 teaspoon vegetable oil
▢ 1 cup raw peanuts (shelled, with or without the skin)
TO MARINATE THE CHICKEN:
▢ 12 oz. chicken breast (cut into 3/4-inch/2cm cubes)
▢ 1 teaspoon vegetable oil
▢ 1 teaspoon cornstarch
▢ 1 teaspoon shaoxing wine
▢ 1/8 teaspoon salt
▢ 1 pinch white pepper
TO PREPARE THE SAUCE:
▢ 1 tablespoon light soy sauce
▢ 1/2 teaspoon dark soy sauce
▢ 1 tablespoon rice wine vinegar
▢ 1 teaspoon sugar
▢ 3 tablespoons water
▢ 1 teaspoon cornstarch
THE REST OF YOUR INGREDIENTS:
▢ 3 tablespoons oil
▢ 3 cloves garlic (smashed and sliced)
▢ 2 thin slices ginger (minced)
▢ 2 dried red chilies (deseeded and chopped; these can be quite spicy, so adjust according to your own tastes)
▢ 1/2 teaspoon Sichuan peppercorn powder
▢ 6 scallions (white portions only, cut into 3/4-inch/2cm pieces