Prepare the chicken marinade in a non-reactive bowl: combine rice wine, peanut oil, soy sauce, salt, and cornstarch.

Stir the chicken pieces into the marinade and refrigerate for 20-30 minutes.

In a small bowl, whisk together the sauce ingredients: light soy sauce, rice wine, rice vinegar, sugar, and hoisin sauce.

Set the sauce aside.

Heat peanut oil in a wok over high heat until almost smoking.

Stir-fry the dried red chilies, ginger, garlic, and white parts of green onions for 30-40 seconds, until the chilies darken.

Add the marinated chicken and stir-fry for 1-2 minutes, until golden brown.

Pour the sauce into the wok and bring to a boil.

Add the deep-fried peanuts.

Thicken the sauce with the cornstarch slurry (chicken stock and cornstarch mixture) and cook until glossy.

Transfer the Kung Pao Chicken to a serving plate and garnish with julienned green onions.