Prep:
- Marinate the chicken: Clean and pat-dry the chicken breasts. Cut into ¾-inch cubes. Add to a medium bowl, along with the kosher salt, low sodium light soy sauce, Shao Xing rice wine, sesame oil, and potato starch. Mix well to combine, then set aside to marinate for 15 minutes.
- Make the sauce: Mix together the white sugar, kosher salt, potato starch, Chinkiang vinegar, Shao Xing rice wine, sesame oil, pure chili oil (if using), and water in a small measuring cup (for easier pouring) or bowl until combined well.
- Prepare the fresh/dry ingredients: Prepare the garlic, ginger, spring onion) separate the white and light green parts from the dark green parts), fresh red chilies, bamboo shoots, snow peas, and dried red chilies as indicated in the ‘ingredients’ section.
- Blanch the bamboo shoots: Bring a pot of water to a boil and add sliced bamboo shoots. Boil for 1-2 minutes. Drain into a fine mesh strainer and run cold water on top to stop the cooking process.
For the Chicken in Vinegar Sauce Stir-fry:
- Cook the chicken: Heat ¼ cup peanut oil in a large wok over high heat. Once hot, add the marinated chicken and immediately spread the pieces out in the wok. Allow to cook for 30 seconds, then stir-fry for a minute or until the chicken is 80% cooked. Switch off the heat. Hold a fine mesh strainer above the wok and transfer the chicken pieces into it, allowing the excess oil to drip back into the wok. Tip the chicken into a clean bowl and set aside. Remove all but 3 tablespoons of oil from the wok.
- Sauté the pickled chilies sauce: Heat the oil in the wok over medium heat. Add the pickled chilies sauce and sauté for 20 seconds.
- Stir-fry the aromatics: Add the spring onion white and light green parts, ginger, and garlic. Stir-fry for 20-30 seconds until fragrant.
- Add the chilies: Add the fresh red chilies and Chinese dried red chilies and stir-fry briefly to combine.
- Stir-fry the veggies: Add the bamboo shoots and snow peas and stir-fry for 1 minute until combined well and they start to soften.
- Add the chicken and sauce: Give the sauce a quick stir with a spoon to loosen up the potato starch that will have settled at the bottom. Add the partially cooked chicken back into the wok and pour the sauce over everything. Stir-fry for a minute until everything is coated well in the sauce it slightly thickens.
- Toss through spring onion: Toss through most of the spring onion dark green parts (reserve 1 tablespoon for garnish) then switch off the heat.
- To Serve: Transfer to a serving plate or dish and garnish with the remaining spring onion. Serve immediately with warm steamed rice.