Kathleen's Kung Pao Chicken

I made this last week and it tasted great! I used a heavy hand on the peanuts (probably a little more than 1/2 cup) because I love peanuts and a light hand on the red pepper flakes (more like 1/4 teaspoon) because I'm a big chicken. And it came out just right for me. I've never coated anything in cornstarch and/or fried anything in sesame oil before so I am not sure which caused this, but watch out because it splatters A LOT and it's LOUD!! Maybe the loudness made the splattering seem more violent, but it was definitely enough to take note of. Also, this was the first time I've ever used rice vinegar and I almost had a meltdown at the store because I didn't know if I was supposed to get regular rice vinegar or seasoned rice vinegar. A quick look at the ingredients list told me that the "seasoning" was just sugar and salt. So I decided to get the plain rice vinegar since the recipe already had sugar and salt in it. But when I got home and unpacked my groceries, I realized that I'd picked up the seasoned one after all. Gooooo me! The chicken tasted good though. And that's all that matters, right?