Best Kung Pao Chicken

Step 1 -Heat a large cast-iron skillet or wok over medium heat.

Step 2 -Add the peanuts and 1 tablespoon of the peanut oil to the heated skillet and cook, stirring occasionally, until the peanuts are fragrant and golden-brown, about 5 minutes.

Step 3 -Transfer the toasted peanuts to a clean plate.

Step 4 -In a medium bowl, add 3 tablespoons of the soy sauce, the cornstarch, and the Shaoxing and whisk to combine.

Step 5 -Stir the chicken pieces into the soy sauce mixture and let them marinate at room temperature, about 5 minutes.

Step 6 -In a small bowl, add the Chinese black vinegar, the remaining soy sauce, the sesame oil, and the brown sugar and stir until the sugar has dissolved. Set the sauce mixture aside.

Step 7 -In the same cast-iron skillet over medium-high heat, add the remaining peanut oil.

Step 8 -Add the peppercorns and the chiles to the heated oil and cook, stirring frequently, until the chiles are blistered in places, about 1 minute.

Step 9 -Add the garlic to the chile mixture and cook, about 30 seconds.

Step 10 -Add the chicken mixture to the chile mixture and stir to coat. Spread the pieces out in an even layer.

Step 11 -Cover the cast-iron skillet and reduce the heat to medium. Cook the chicken mixture, undisturbed, until the chicken pieces begin to turn golden on the bottom but are not cooked through, about 2-3 minutes.

Step 12 -Add the sauce mixture and the celery to the chicken mixture and increase the heat to medium-high. Cook, stirring frequently, until the meat reaches an internal temperature of 165 degrees F and the sauce thickens and evenly coats the chicken pieces, about 3 minutes.

Step 13 -Transfer the skillet from the heat and stir the toasted peanuts and the scallions into the chicken mixture.

Step 14 -Serve the chicken mixture over the white rice.