Kung Pao Chicken

Ingredients

• ½ cup unsalted raw peanuts
• 2 tablespoons vegetable oil, preferably peanut
• 5 tablespoons reduced-sodium soy sauce
• 1 tablespoon cornstarch
• 4 teaspoons Chinese rice wine (Shaoxing) or sherry vinegar
• 2 boneless, skinless chicken-breast halves (1 ¼ pounds total), cut into ¾-inch pieces
• 4 teaspoons Chinese black vinegar or sherry vinegar
• 2 teaspoons sesame oil
• 1 tablespoon brown sugar
• 2 teaspoons Szechuan peppercorns, coarsely crushed in a spice grinder or mortar and pestle
• 15 small dried chiles (about ¼ cup), such as Szechuan or árbol, broken in half, stems and seeds removed
• 1 tablespoon minced garlic (from 3 cloves)
• 2 celery stalks, sliced on the bias into ¼-inch-thick pieces (⅔ cup)
• 4 scallions, sliced into scant ½-inch-thick pieces (⅔ cup)
• Cooked white rice, such as jasmine, for serving

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