Best Kung Pao Chicken | Recipes Direct

Name: 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

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You know we have to say it... this is the Best Kung Pao Chicken out there. Like, it's truly better than any takeout you can get anywhere! The juicy chunks of chicken, crunchy peanuts, and fresh...

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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