Kung Pao Chicken

Step 1

Stir wine, soy sauce, and cornstarch in a small bowl. Add chicken and turn to coat. Let sit at least 10 minutes or up to 30.

Step 2

Stir vinegar, soy sauce, and sugar in a small bowl; set sauce aside.

Step 3

Heat 1 Tbsp. oil in a large nonstick skillet or wok over medium-high. Add chicken (along with any marinade clinging to it) and cook, tossing occasionally, until lightly browned all over but not cooked through, 3–4 minutes. Transfer to a plate.

Step 4

Heat remaining 1 Tbsp. oil over medium-high. Add bell pepper and cook, tossing occasionally, until browned and crisp-tender, about 3 minutes. Add dried chiles, scallions, Fresno chile, ginger, garlic, and peppercorns. Cook, tossing constantly, until very aromatic and dried chiles are lightly toasted, about 1 minute. Add chicken and reserved sauce and cook, tossing, until liquid is nearly evaporated and coats chicken, about 1 minute longer. Toss in peanuts. Taste and season lightly with salt if needed.

Step 5

Divide chicken stir-fry among plates and serve immediately.