Begin by heating 2 tablespoons of vegetable oil in a wok over medium heat. Add 1 cup of raw peanuts and stir continuously for about 3 minutes until they turn golden brown and fragrant. Keep an eye on them to prevent burning. Once roasted, transfer the peanuts to a bowl and set aside, allowing them to cool.

In a mixing bowl, combine 1 pound of thinly sliced chicken breast with 1 tablespoon of cornstarch, 1 tablespoon of Shaoxing wine, ½ teaspoon of salt, and a sprinkle of white pepper. Mix well until the chicken is evenly coated. Let the marinated chicken rest for 20 minutes.

Whisk together 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of rice wine vinegar, 1 tablespoon of sugar, 2 tablespoons of water, and 1 teaspoon of cornstarch in a small bowl until well combined.

Heat a tablespoon of vegetable oil in the same wok over high heat. Add the marinated chicken and sear for 4-5 minutes, stirring frequently until browned and cooked through. Remove the chicken from the wok and set aside.

Lower the heat to medium and add more oil if needed. Toss in 3 cloves of minced garlic, 1 tablespoon of minced ginger, 4 dried red chilies, 1 teaspoon of Sichuan peppercorn powder, and the white parts of 2 chopped scallions. Sauté for about 1-2 minutes until fragrant.

Return the seared chicken to the wok and pour the prepared sauce over it. Stir-fry for 1 minute, allowing the sauce to thicken and coat the chicken evenly.

Gently fold in the roasted peanuts and the green parts of the chopped scallions. Stir-fry for another 30 seconds to heat through. Serve hot over steamed rice or noodles.