Place the cubed chicken thighs in a medium bowl. Add the soy sauce, Shaoxing wine, and cornstarch. Stir well to ensure every piece is coated. Let the chicken sit for at least 15 minutes. This process, known as velveting, ensures the meat stays tender and juicy during the high-heat stir-fry process.

In a small jar or bowl, whisk together the Chinkiang vinegar, light soy sauce, dark soy sauce, hoisin sauce, sugar, and cornstarch. Make sure the cornstarch is fully dissolved so you don’t get lumps later. Having this sauce ready is crucial because stir-frying happens very quickly.

Heat your wok or a large cast-iron skillet over high heat until it starts to smoke slightly. Add one tablespoon of oil. Spread the chicken out in a single layer and let it sear undisturbed for 2 minutes to develop a golden crust. Stir and cook for another 2 minutes until nearly cooked through. Remove the chicken from the pan and set it aside.

Wipe out the pan if needed and add the remaining tablespoon of oil. Lower the heat to medium. Add the dried chilis and Szechuan peppercorns. Stir-fry for about 30 seconds until the chilis turn slightly darker and the oil becomes fragrant. Add the garlic, ginger, and the white parts of the green onions. Sauté for another 30 seconds until fragrant but not burnt.

Return the chicken to the pan and turn the heat back to high. Pour in the prepared sauce. Stir constantly for 1-2 minutes as the sauce bubbles and thickens into a glossy glaze that coats the chicken. Toss in the peanuts and the green parts of the onions. Give it one final quick toss to combine and serve immediately.