Make sure you have all the ingredients or suitable substitutes ready.
Chop the chicken into 1-inch squares and place in a medium bowl. Sprinkle 2 teaspoons of corn starch over the chicken and toss to coat. The goal is to have each chicken chunk covered in corn starch. Set this aside.
In a small bowl, combine soy sauce, rice wine, vinegar, sugar, salt, and sesame oil. Whisk thoroughly until mixed, then set aside. Combine another 2 teaspoons of corn starch with 2 teaspoons of water in a new bowl and mix until combined, then set aside.
Mince the garlic and chop the scallions and ginger to prepare for frying.
Using a wok or large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the chili peppers. Stir and cook until the peppers have darkened. Add the garlic, scallions, and ginger and cook for about 2 minutes, or until fragrant.
Add the chicken to the skillet, making sure to stir so nothing sticks to the bottom of the pan and the chicken gets cooked on all sides. Cook for 5 minutes, or until the chicken is white and cooked through.
Pour in the sauce and mix it into the chicken and vegetables before pouring in the corn starch-water mixture and stirring again. Continue stirring until the sauce begins to thicken, then add the peanuts and stir until everything is coated.
Once all ingredients are coated and the sauce is thick, remove from heat and serve.