Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken)

Steps

Chicken and Sauce

1. 1

   For the Chicken and Sauce: Combine chicken, 2 tablespoons soy sauce, cornstarch, rice wine, and white pepper in medium bowl and set aside.

2. 2

   Stir vinegar, sugar, oil, and remaining 2 tablespoons soy sauce together in small bowl and set aside.

Stir-Fry

3. 3

   For the Stir-Fry: Stir garlic, ginger, and 1 tablespoon oil together in second small bowl.

4. 4

   Combine peanuts and 1 teaspoon oil in 12-inch nonstick skillet over medium-low heat.

5. 5

   Cook, stirring constantly, until peanuts just begin to darken, 3 to 5 minutes.

   Start 5-minute timer
6. 6

   Transfer peanuts to plate and spread into even layer to cool.

7. 7

   Return now-empty skillet to medium-low heat.

8. 8

   Add remaining 1 tablespoon oil, arbols, and peppercorns and cook, stirring constantly, until arbols begin to darken, 1 to 2 minutes.

   Start 2-minute timer
9. 9

   Add garlic mixture and cook, stirring constantly, until all clumps are broken up and mixture is fragrant, about 30 seconds.

   Start 30-second timer
10. 10

    Add chicken and spread into even layer.

11. 11

    Cover skillet, increase heat to medium-high, and cook, without stirring, for 1 minute.

    Start 1-minute timer
12. 12

    Stir chicken and spread into even layer.

13. 13

    Cover and cook, without stirring, for 1 minute.

    Start 1-minute timer
14. 14

    Add celery and cook uncovered, stirring frequently, until chicken is cooked through, 2 to 3 minutes.

    Start 3-minute timer
15. 15

    Add soy sauce mixture and cook, stirring constantly, until sauce is thickened and shiny and coats chicken, 3 to 5 minutes.

    Start 5-minute timer
16. 16

    Stir in scallions and peanuts.

17. 17

    Transfer to platter and serve.