In a large bowl, mix together the ground chicken, egg, breadcrumbs, garlic, ginger, soy sauce, Sriracha, sesame oil, salt, pepper, and scallions just until evenly combined. Form and roll into twelve meatballs, placing them on a baking sheet or plate.

Set a large skillet over moderate heat with 1 tablespoon oil. Once hot, place the meatballs into the hot skillet in a single layer. Cook until browned on all sides and cooked through in the center, about 12 to 15 minutes. Transfer the meatballs onto a plate and set aside.

Return skillet to heat over high and add 1 tablespoon oil. Add the scallion, ginger, peppercorns, chiles and garlic. Cook, stirring often, until fragrant, about 30 seconds to 1 minute. Stir in vinegar, soy sauce, sugar, dark soy sauce, wine, and potato starch. Cook, stirring constantly until fragrant and just starting to thicken, about 1 minute. Return the meatballs to the skillet and add in the peanuts. Toss to combine and cook over low until the meatballs have warmed through. Remove from heat and serve immediately with cooked white rice and a garnish of sliced scallion. Enjoy!