Succulent Kung Pao Chicken with a Savory and Spicy Sauce

```html

Kung Pao Chicken is a traditional Chinese dish known for its flavorful blend of spicy, sweet, and savory elements. This dish features tender pieces of chicken stir-fried with peanuts, chili peppers, and vegetables, then coated in a mouthwatering sauce. It's a perfect balance of heat and rich umami flavors, making it a favorite for many.

Ingredients:

• 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil, divided
• 1/2 cup unsalted roasted peanuts
• 8-10 dried red chilies
• 3 cloves garlic, minced
• 1 inch piece ginger, minced
• 3-4 green onions, cut into 1-inch pieces
• 1 small red bell pepper, diced

Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon black vinegar (or balsamic vinegar)
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 1/4 cup chicken broth or water

Instructions:

1. In a medium bowl, combine the chicken pieces, soy sauce, Shaoxing wine, and cornstarch. Mix well and let marinate for 15 minutes.
2. In a small bowl, whisk together the soy sauce, hoisin sauce, black vinegar, sugar, cornstarch, and chicken broth to make the sauce. Set aside.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and stir-fry until they are golden and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the remaining tablespoon of vegetable oil. Add the peanuts and dried red chilies, and stir-fry until the peanuts are lightly toasted and the chilies are darkened, about 1-2 minutes.
5. Add the minced garlic and ginger to the skillet, and stir-fry for about 30 seconds until fragrant.
6. Add the green onions and red bell pepper to the skillet, and stir-fry for another 2-3 minutes until the vegetables are tender.
7. Return the cooked chicken to the skillet and pour in the sauce. Stir everything together and cook for another 2-3 minutes, until the sauce has thickened and evenly coats the chicken and vegetables.
8. Serve the Kung Pao Chicken hot with steamed rice or your choice of side dish.

```