Directions

1. In a medium bowl, mix 1 tablespoon of the soy sauce, rice wine, and 2 teaspoons of the cornstarch.
2. Add chicken thighs and stir to coat. Let chicken sit for 10 minutes.
3. In another bowl, mix balsamic vinegar, remaining 1 teaspoon of soy sauce, hoisin sauce, sesame oil, remaining 1 teaspoon of cornstarch, and ground peppercorns, set aside.

4. Heat the Wok to 425°F. A drop of water should sizzle on contact. Add the peanut oil and coat the Wok.

5. Add red chilies and stir-fry for 20 seconds.
6. Add chicken and stir-fry until light brown, about 3 minutes.
7. Add scallions and garlic and stir-fry for 1 minute.
8. Pour the sauce mixture in, toss and coat the chicken, and then remove from heat. Serve.