Kung Pao Chicken recipes

Name: Kung Pao Chicken recipes
Ingredients: 1 tablespoon soy sauce; 2 teaspoons Chinese rice wine or dry sherry; 1 1/2 teaspoons cornstarch; 1 pound boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes; 1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar; 1 teaspoon soy sauce; 1 teaspoon hoisin sauce; 1 teaspoon sesame oil; 2 teaspoons sugar; 1 teaspoon cornstarch; 1/2 teaspoon ground Sichuan pepper; 2 tablespoons peanut or vegetable oil; 8 to 10 dried red chilies; 3 scallions, white and green parts separated, thinly sliced; 2 garlic cloves, minced; 1 teaspoon minced or grated fresh ginger; 1/4 cup unsalted dry-roasted peanuts