Spicy chicken with peanuts

Dice the boneless, skinless chicken thigh into 2cm cubes. In a bowl, combine the diced chicken thigh with 15g Shaoxing wine, 10g light soy sauce, 10g cornstarch, and white pepper. Mix well and marinate for 15 minutes.

In a separate bowl, prepare the sauce by whisking together Chinkiang vinegar, 20g light soy sauce, dark soy sauce, 15g Shaoxing wine, sugar, 10g cornstarch, water, and sesame oil until smooth. Set aside.

Prepare the aromatics: cut the dried chili into 2cm pieces, thinly slice the ginger and garlic, and separate the scallion into white parts (cut into 2cm pieces) and green parts (thinly sliced for garnish).