Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken) for Two

Ingredients

• 12 ounces boneless, skinless chicken thighs, trimmed and cut into ½-inch cubes
• 2 tablespoons soy sauce, divided
• 1 1/2 teaspoons cornstarch
• 1 1/2 teaspoons Chinese rice wine or dry sherry
• 1/4 teaspoon white pepper
• 1 1/2 teaspoons Chinese black vinegar
• 1 1/2 teaspoons packed dark brown sugar
• 1 teaspoon toasted sesame oil
• 1 1/2 teaspoons minced garlic
• 1 teaspoon grated fresh ginger
• 3 1/2 teaspoons vegetable oil, divided
• 1/4 cup dry-roasted peanuts
• 5-7 dried arbol chiles, halved lengthwise and seeded
• 1/2 teaspoon Sichuan peppercorns, ground coarse
• 1 celery rib, cut into ½-inch pieces
• 3 scallions, white and light green parts only, cut into ½-inch pieces