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Cook the basmati rice according to package instructions.
In a bowl, combine the chicken, egg white, shoaxing rice wine vinegar, salt and cornflour. Mix well and set aside.
In a small bowl, mix together all the sauce ingredients - light soy sauce, dark soy sauce, hoisin sauce, white vinegar, granulated sugar, water and cornflour. Set aside.
Heat 1 Tbsp of groundnut oil in a wok or large frying pan over high heat. Add the chicken mixture and stir-fry for 5-6 minutes until cooked through. Remove the chicken from the wok and set aside.
Add the remaining 1 tsp of groundnut oil to the wok. Stir-fry the peppers, onion, garlic, ginger, spring onions and whole red chillies for 2-3 minutes.
Pour in the sauce mixture and bring to a simmer. Add the cooked chicken back to the wok and toss to coat everything in the sauce. Cook for a further 2-3 minutes.
Remove from the heat and stir in the peanuts and crispy chilli oil (if using).
Serve the Kung Pao Chicken immediately with the cooked basmati rice.