Kung Pao chicken

Name: Kung Pao chicken
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Asian, Chinese
Ingredients: 500 g chicken thigh fillets, cut into quarters (4-5 cm pieces); 15 g light soy sauce; 10 g dark soy sauce; 10 g Chinese cooking wine (Shaoxing wine - see Tips); 30 g water; 5 g Chinese black vinegar (see Tips); 5 g white sugar; ⅛ tsp Sichuan pepper; 1 garlic clove; 20 g fresh ginger, peeled; 20 g oil; 3 - 5 dried chillies, deseeded; 2 spring onions/shallots, trimmed and cut into pieces (4 cm); 30 g unsalted peanuts, roasted