Kung Pao Chicken

Ingredients
Chicken
300g chicken breast, cut into 2cm chunks
3-4 large dried chillies
50g roasted peanuts
1 tbsp vegetable oil
1 tsp sesame oil
2 spring onions, finely sliced

Marinade
1/8 tsp bicarbonate of soda
1 tsp cornflour
2 pinches of salt
2 tbsp water

Sauce
1 ½ tsp ginger, diced
2 garlic cloves, diced
½ tsp Sichuan peppercorns, ground
1 ¼ tbsp sugar
pinch of salt
1 tsp dark soy sauce
1 ½ tbsp Shaoxing rice wine (or dry sherry)
1 tbsp Chinkiang vinegar (or ½ tbsp balsamic vinegar mixed with ½ tbsp water)
3 tbsp water