Sichuan-Style Kung Pao Chicken

1. Marinate the Chicken

In a bowl, combine the chicken cubes with 2 tablespoons of soy sauce, cornstarch, Chinese rice wine, and white pepper. Mix well and set aside.

2. Prepare the Sauce

In a small bowl, stir together the black vinegar, dark brown sugar, sesame oil, and the remaining 2 tablespoons of soy sauce. Set aside.

3. Prepare the Aromatics

In another small bowl, combine the minced garlic, grated ginger, and 1 tablespoon of vegetable oil.

4. Toast the Peanuts

Heat a 12-inch nonstick skillet over medium-low heat. Add the peanuts and 1 teaspoon of vegetable oil. Cook for 3 to 5 minutes, stirring constantly until the peanuts just begin to darken. Remove the peanuts from the skillet and set aside.

5. Cook the Chiles and Peppercorns

In the same skillet, add the remaining 2 tablespoons of vegetable oil, halved arbol chiles, and coarsely ground Sichuan peppercorns. Cook for 1 to 2 minutes, stirring constantly until the chiles begin to darken.

6. Cook the Aromatics

Add the garlic and ginger mixture to the skillet and cook for about 30 seconds, stirring constantly until fragrant.

7. Cook the Chicken

Increase the heat to medium-high and add the marinated chicken. Spread the chicken into an even layer, cover the skillet, and cook for 1 minute without stirring. Then, stir the chicken, spread it out again, cover, and cook for another minute.

8. Add Celery

Uncover the skillet and add the celery. Cook for 2 to 3 minutes, stirring frequently until the chicken is cooked through.

9. Add Sauce

Pour in the prepared sauce and cook for another 3 to 5 minutes, stirring constantly until the sauce thickens and coats the chicken.

10. Finish and Serve

Stir in the scallions and toasted peanuts. Transfer the Kung Pao Chicken to a serving platter and enjoy.