Tangy Chicken and Peanuts (Gong Bao Chicken) - Fiery Foods & Barbecue Central

Ingredients

• 3 teaspoons sherry
• 1 1/2 teaspoons light soy sauce
• 2 teaspoons dark soy sauce
• 1/2 teaspoon salt
• 2 teaspoons cornstarch
• 1 teaspoon water
• 4 teaspoons sugar
• 1 1/2 teaspoons cornstarch
• 2 teaspoons light soy sauce
• 4 teaspoons vinegar
• 2 teaspoons sesame oil
• 2 teaspoons water
• 1 to 2 boneless chicken breasts, cubed (about 1/2 pound)
• 3 tablespoons peanut oil
• 24 small Japanese chiles, halved, most seeds discarded
• 2 teaspoons Sichuan peppercorns
• Chunk of ginger about the same size as the garlic, minced
• 4 medium cloves of garlic, minced
• 1 cup chopped celery (cut on a slant)1 bunch green onions or scallions, chopped in 1-inch sections (about 1/2 cup)
• 1/2 cup peanuts
• Cilantro or parsley, chopped, to garnish (optional)