Step 1 (Marinate): In a bowl, combine 500g of 1-inch chicken cubes with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tsp cornstarch. Mix until evenly coated and let sit at room temperature for 15 minutes (critical for tender meat).
Step 2 (Prep Sauce): Whisk together 2 tbsp soy sauce, 1 tbsp black vinegar, 2 tsp sugar, and the cornstarch slurry. Set aside. Have all minced aromatics and cut vegetables ready (mise en place is essential for stir-frying).
Step 3 (Toast Aromatics): Heat a wok over medium heat. Add 1 tbsp oil, then add 8-10 dried chilies and 1 tsp Sichuan peppercorns. Toast for 45-60 seconds until fragrant but not burnt (key for authentic mala flavor). Remove and set aside.
Step 4 (Stir-fry Chicken): Increase heat to high. Add 2 tbsp oil. When oil just starts to smoke (~200°C/400°F), add chicken in a single layer. Let sear undisturbed for 90 seconds to develop color, then stir-fry for 3-4 minutes until cooked through. Remove chicken.
Step 5 (Combine): In same wok, add garlic, ginger, and green onions. Stir-fry for 30 seconds. Return chicken and toasted chilies/peppercorns. Give sauce a quick stir and pour in. Cook for 1-2 minutes, tossing constantly, until sauce thickens and coats ingredients. Turn off heat, fold in 1/2 cup peanuts.
Step 6 (Serve & Store): Serve immediately over steamed rice. Garnish with extra green onions. Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently in a wok or microwave. Do not freeze as peanuts will become soggy.