Kung Pao Chicken (Szechuan Style)

Dice chicken breast and marinate in soy sauce, Shaoxing wine, and cornstarch.

Toast peanuts in a dry pan until golden and set aside.

Heat oil and fry dried red chilies and Szechuan peppercorns until fragrant.

Add the chicken cubes and stir-fry until fully cooked.

Add aromatics (garlic, ginger, scallions) and optionally diced cucumbers or bell peppers.

Pour in a sauce mixture made of soy sauce, sugar, and balsamic vinegar.

Toss in the toasted peanuts at the very last second and serve hot.