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Marinate chicken in with light soy sauce, dark soy sauce, white pepper, kosher salt, shaoxing wine, neutral oil and cornstarch for 20 minutes.
Mix sauce in a bowl by combining light soy sauce, dark soy sauce, rice vinegar, sugar, msg, high quality chicken stock and cornstarch.
In a wok or pan, fry peanuts in 1 tbsp oil over medium heat for 2 minutes, remove and cool.
Over high heat, add 3 tbsp neutral oil to a pan and add chicken. Cook until cooked through and set aside (about 4-5 minutes).
In the remaining oil over medium high heat, fry red chilis and szechuan peppercorn powder for 15 seconds, then add garlic for another 15 seconds. Add back chicken and sauce. Cook for another minute until the chicken is cooked through and the sauce has thickened slightly.
Add peanuts and scallion whites and cook for another 30 seconds to combine. Serve with rice and enjoy!