Combine the wine, soy sauce, and 2 teaspoons cornstarch in a glass bowl. Add the chicken and toss to thoroughly coat. Refrigerate uncovered.
Place a stainless steel mesh strainer over a glass measuring cup and set aside. Heat the peanut oil in a large skillet over medium to medium-high heat. Once the oil begins to shimmer, remove from the heat and add 1 tablespoon Szechuan peppercorns and red hot chile peppers. Stir for about 30 seconds and strain. Set the chile peppers aside and discard the peppercorns. Pour the oil back into the skillet; set aside.
Toss together, the sliced scallion greens and 1 tablespoon crushed Szechuan peppercorns; set aside.
Preheat the oil until it again shimmers. Using a slotted spoon, add half of the chicken to the hot oil. Cook for 1 minute and continue to cook and stir no pink remains visible on the chicken. Remove the chicken to a bowl using a "clean" slotted. Heat the oil until it shimmers again and repeat with the remaining half of the chicken; set aside.
Return the skillet to the heat and add the vegetables and onion, the hardest/firmest first. Quickly fry, 1 - 2 minutes. Remove from the heat, but leave the heat on. Push the vegetables aside towards the outside of the pan to prevent overcooking.
In a small bowl, combine the minced whites of the scallions, sweet red chile sauce, 1 tablespoon soy sauce, 1 tablespoon wine, 1 tablespoon balsamic vinegar, and ginger powder (or fresh ginger).
Return the skillet to the heat and in the center, add the sweet red chili sauce mixture and saute for about 1 minute. Add the chicken and peanuts; toss everything together. Pour in the chicken broth or water, bring to a low boil, and simmer until the sauce thickens about 1 minute.
Taste the sauce and decide whether you want more sweetness. If so, add 1 teaspoon at a time brown sugar until satisfied.
Add the mixture of scallion greens and ground peppercorns and toss to distribute. Add more broth or water as desired.
Is the sauce spicy enough for you? Those peppercorns surely toned down the spiciness. If desired, add a little chili oil, 1/8 teaspoon at a time, or serve the dish as is and allow others to dot the top of their dish with chile oil.
Serve over hot white or brown rice.
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