Best Kung Pao Chicken | Recipes Direct

Ingredients

• 1/2 cup unsalted raw peanuts
• 2 tablespoons peanut oil, divided
• 5 tablespoons reduced-sodium soy sauce, divided
• 1 tablespoon cornstarch
• 4 teaspoons Shaoxing (Chinese rice wine) or sherry vinegar
• 2 (1.25-pound) chicken breasts, boneless and skinless, halved and cut into 3/4-inch-thick pieces
• 4 teaspoons Chinese black vinegar or sherry vinegar
• 2 teaspoons sesame oil
• 1 tablespoon brown sugar
• 2 teaspoons Szechuan peppercorns, coarsely crushed
• 15 small dried chiles, such as Szechuan or Arbol, broken in half and stems and seeds discarded
• 1 tablespoon garlic, minced
• 2 stalks celery, sliced on the bias into 1/4-inch-thick pieces
• 4 scallions, sliced into 1/2-inch-long pieces
• white rice, to taste, cooked and warm, for serving