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Bring a large saucepan of water to the boil and cook the rice according to the packet instructions.
In a large bowl, mix the chicken, egg white, Shaoxing rice wine and salt, then sprinkle in the cornflour and mix again until combined.
In a separate small bowl, mix together all the kung pao sauce ingredients until combined.
Make sure all the vegetables are prepared before you start cooking the chicken.
Heat the oil in a large wok or pan and cook the chicken over a medium-high heat for 10 minutes, stirring regularly, until cooked through and showing a golden colour. Remove from the pan, transfer to kitchen towels and pat any excess oil or residue.
Wipe down the pan to clean away any residue from the chicken. Add the teaspoon of oil and sauté the garlic, ginger and chillies for 1 minute over a medium heat, stirring regularly. Add the peppers and onion and cook for 2 minutes, then add the spring onion and cooked chicken back into the pan and cook for 1–2 minutes. Pour in the sauce, bring to a simmer and toss until the sauce is thick and everything is evenly coated, roughly 3–4 minutes.
Gently toast the peanuts in a separate dry pan, then add to the chicken. If you want an extra kick of heat, stir in the crispy chilli oil before serving.
Serve the Kung Pao Chicken over the basmati rice.