Name: Best Kung Pao Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
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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