Mix together the marinade ingredients. Drain and rinse the chickpeas. Marinate for at least 15 minutes or up to 30 minutes.
To make the sauce, combine the soy sauce, rice wine vinegar, sugar, cornstarch and salt. Set aside.
Prepare the garlic, ginger and green onions and set aside with the red pepper flakes and sesame oil.
Heat 2 Tbl of vegetable oil in a wok or skillet on high. Drain and add the marinated chickpeas. Cook, stirring occasionally until golden and caramelized.
Add the grated ginger, garlic, green onions and red pepper flakes, cook for 2 minutes more.
Stir the sauce mixture and add it to the hot pan. Cook for another minute, stirring often and then add the peanuts and sesame oil. Toss a few times and transfer to a serving platter.
Serve with white or brown rice and soy sauce, if desired.