In a large mixing bowl, combine the chicken pieces with light soy sauce, Shaoxing wine, white pepper, cornstarch, and granulated sugar. Mix well until every piece is coated. Let the chicken marinate for at least 15 minutes.

While the chicken is marinating, in a small bowl, whisk together cornstarch, oyster sauce, light soy sauce, dark soy sauce, Chinese black vinegar, sugar, sesame oil, and chicken stock. Set it aside.

Heat 2 tablespoons of oil in a hot wok or large pan over medium-high heat. Add the marinated chicken in a single layer, cooking for about 2-3 minutes on each side or until golden brown and cooked through. Remove the chicken from the pan and set aside.

In the same wok, add an additional tablespoon of oil and toss in the minced garlic, ginger, and dried chili peppers. Stir-fry for about 30 seconds, until fragrant. Next, incorporate the zucchini, red bell pepper, and roasted peanuts. Cook for 2-3 minutes until the vegetables are tender yet vibrant.

Lower the heat and return the cooked chicken to the pan, pouring in the prepared sauce along with the sliced green onions. Toss everything together for about 2-3 minutes, allowing the sauce to thicken and coat the ingredients evenly.

Once everything is well-combined and heated through, serve your homemade Kung Pao Chicken over white rice.