Dice chicken breast and marinate with 1 tbsp soy sauce and 1 tbsp cornstarch for 15 minutes.
Whisk together remaining soy sauce, vinegar, sugar, salt, and 2 tbsp water to create sauce.
Heat oil in a wok, stir-fry peanuts until light golden, then remove and set aside.
Add dry red chilies, ginger paste, and garlic paste to the wok, stir-frying until fragrant.
Add chicken pieces and stir-fry on high heat until fully cooked.
Pour in sauce mixture, stir until thickened, toss with roasted peanuts and spring onions.