Marinate the Chicken:

• In a bowl, combine the chicken pieces with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and a pinch of salt. This not only enhances the flavor but also tenderizes the meat. Let it marinate for about 10 minutes while you prepare the other ingredients.

Prepare the Sauce:

• In a small bowl, whisk together the remaining soy sauce, rice vinegar, hoisin sauce, sesame oil, and a pinch of sugar (if desired). This sauce is the heart of Kung Pao Chicken, bringing together the sweet, tangy, and umami flavors.

Heat the Wok:

• Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of vegetable oil, allowing it to shimmer but not smoke. This is where the magic begins!

Stir-Fry the Chicken:

• Add the marinated chicken to the wok in a single layer. Cook for about 3-4 minutes until browned and cooked through, stirring occasionally. Remove the chicken from the wok and set aside.

Cook the Aromatics:

• In the same wok, add another splash of oil if needed, then toss in the dried red chilies, minced garlic, and ginger. Stir-fry for about 30 seconds until fragrant, taking care not to burn them.

Add Vegetables:

• Stir in the diced bell pepper and onion. Cook for 2-3 minutes until they start to soften but still retain some crunch.

Combine Everything:

• Return the cooked chicken to the wok along with the prepared sauce. Stir well to coat all ingredients evenly. Cook for another 2 minutes until everything is heated through and the sauce thickens slightly.

Finish with Peanuts:

• Stir in the roasted peanuts, giving a delightful crunch to each bite. Cook for an additional minute, allowing the peanuts to warm.

Serve:

• Remove from heat and garnish with sliced green onions. Serve hot over steamed rice or noodles, enjoying the symphony of flavors and textures.