In a medium mixing bowl, stir in salt, white pepper, dark soy sauce, chinese rice wine, sugar, sesame oil and corn starch until dissolved. Add the chicken and toss to coat. Put in the fridge for 20 minutes.
In a mixing bowl: add dark soy sauce, chinese wine, vinegar, chicken stock, sugar, sesame oil and corn starch until dissolved.
In a skillet pan or wok, heat over high heat. Heat 1 tablespoon oil until smoking, add chicken and cook until you see no pink (for about 3 minutes). Set aside.
Clean the wok/skillet and heat 2 tablespoons oil over high heat until smoking. Add bell peppers, stir for about 1 minute.
Add peanut and stir for 1 minute.
Add the remaining ingredients (garlic, ginger, green onions and dried chilies) and stir fry for 30 seconds.
Add the chicken back to the skillet and stir in the sauce. Keep stirring until the chicken is cooked through.
Turn of the heat and transfer to a plate. Serve with rice and enjoy.