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Place chicken in a large resealable plastic bag; set aside. Mix 1 tablespoon of the soy sauce, 1 tablespoon of the wine and 1 tablespoon of the cornstarch in a small bowl. Add mixture to bag with chicken and refrigerate 30 minutes or longer for more flavor.
Meanwhile, mix remaining soy sauce, wine and cornstarch with ginger, vinegar, bean paste, sugar, 1 teaspoon of the Szechuan Pepper, crushed red pepper and garlic in a medium bowl; set sauce mixture aside.
Heat 1 tablespoon oil in wok or large deep skillet on medium-high heat. Add yellow and green onions, peanuts and remaining Szechuan Pepper; cook and stir 2 to 3 minutes or until onions are tender crisp. Remove mixture from the skillet and set aside.
In the same skillet, add remaining 1 tablespoon oil and heat until shimmering over medium-high heat. Add marinated chicken (and any remaining marinade); cook and stir 4 to 5 minutes or until chicken is browned and cooked through. Stir in sauce mixture and cooked vegetables. Bring to a boil; cook 2 to 3 minutes or until sauce has thickened. Serve immediately over steamed white rice. Garnish with additional sliced green onions and freshly cracked pepper, if desired.
Test Kitchen Tips:
•Shaoxing wine is made from brown glutinous rice and red yeast, hence its amber color. It is a staple spirit in Chinese cooking, similar to Sake in Japanese dishes. Shaoxing wine may be found in the Asian aisle of some supermarkets, in Asian specialty markets or online.
•Chinese Black Vinegar is made from fermented charred rice. Its flavor is similar to balsamic vinegar but not quite as sweet, and more pungent and umami-rich than white vinegar. Also called Zhenjiang vinegar, it may be found in the Asian aisle of some supermarkets, in Asian specialty markets or online.
•Chili Bean Sauce or Doubanjiang, a salty paste made with a blend of chilies, fermented beans and spices, is a key ingredient in Szechuan dishes like Kung Pao Chicken.