Prepare the Chicken:

o In a large bowl, toss the chicken pieces with 1½ tablespoons of corn starch, salt, and pepper until evenly coated. This helps create a light crust on the chicken when cooked.

Make the Sauce:

o In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, sugar, 1 tablespoon of corn starch, and ¼ cup of water until smooth. Set aside.

Cook the Chicken:

o Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

o Add the chicken to the skillet in a single layer.

o Sauté for 4 to 5 minutes, stirring intermittently, until the chicken turns a lovely golden hue and is thoroughly cooked.

o Once done, transfer the chicken to a plate and set it aside.

Stir-Fry the Vegetables:

o Add the remaining 1 tablespoon of oil to the skillet.

o Add the red and green bell peppers, and yellow onion. Stir-fry for 3-4 minutes, or until the vegetables start to soften but still retain some crunch.

Add the Aromatics:

o Add the minced garlic and dried red chilies to the skillet. Stir-fry for 1-2 minutes until fragrant, being careful not to burn the garlic.

Combine the Chicken and Sauce:

o Return the cooked chicken to the skillet.

o Drizzle the sauce over the chicken and vegetables, then toss thoroughly to ensure all ingredients are nicely coated.

o Let the sauce come to a simmer and cook for 2-3 minutes until it thickens slightly and everything is heated through.

Add the Peanuts:

o Stir in the roasted unsalted peanuts and cook for an additional 1 minute.

Serve:

o Remove the Kung Pao Chicken from the heat and serve immediately over steamed rice or noodles. Garnish with additional peanuts or sliced green onions, if desired.