Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken) for Two
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Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken) for Two

Source: americastestkitchen.com
Ingredients
Ingredient check listChicken and Sauce 12 ounces boneless, skinless chicken thighs, trimmed and cut into ½-inch cubes 2 tablespoons soy sauce, divided 1 ½ teaspoons cornstarch 1 ½ teaspoons Chinese rice wine or dry sherry ¼ teaspoon white pepper 1 ½ teaspoons Chinese black vinegar 1 ½ teaspoons packed dark brown sugar 1 teaspoon toasted sesame oil Ingredient check listStir-Fry 1 ½ teaspoons minced garlic 1 teaspoon grated fresh ginger 3 ½ teaspoons vegetable oil, divided ¼ cup dry-roasted peanuts 5-7 dried arbol chiles, halved lengthwise and seeded ½ 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
Directions
1
For the Chicken and Sauce: Combine chicken, 1 tablespoon soy sauce, cornstarch, rice wine, and white pepper in medium bowl and set aside. Stir vinegar, sugar, oil, and remaining 1 tablespoon soy sauce together in small bowl.
2
For the Stir-Fry: Stir garlic, ginger, and 1½ teaspoons oil together in second small bowl. Combine peanuts and ½ teaspoon oil in 10-inch nonstick skillet over medium-low heat. Cook, stirring constantly, until peanuts just begin to darken, 3 to 5 minutes. Transfer peanuts to plate and spread into even layer to cool. Return now-empty skillet to medium-low heat. Add remaining 1½ teaspoons oil, arbols, and peppercorns and cook, stirring constantly, until arbols just begin to darken, 1 to 2 minutes. Add garlic mixture and cook, stirring constantly, until all clumps are broken up and mixture is fragrant, about 30 seconds.
3
Add chicken and spread into even layer. Cover skillet, increase heat to medium-high, and cook, without stirring, for 1 minute. Stir chicken and spread into even layer. Cover and cook, without stirring, for 1 minute. Add celery and cook uncovered, stirring frequently, until chicken is cooked through, 2 to 3 minutes. Add soy sauce mixture and cook, stirring constantly, until sauce is thickened and shiny and coats chicken, about 2 minutes. Stir in scallions and peanuts. Transfer to platter and serve.