Chinese
✤1 tbsp water
✤1/4 tsp baking soda
✤1½ lbs boneless, skinless chicken thighs, cut into 1/2-in pieces
✤1/4 cup soy sauce, divided
✤1 tbsp (8g) cornstarch
✤1 tbsp Shaoxing wine
✤1/2 tsp white pepper
✤2 tbsp + 1 tsp vegetable oil, divided
✤3 cloves garlic, minced
✤2 tsp grated fresh ginger
✤1 tbsp Chinese black vinegar
✤1 tbsp (12g) dark brown sugar
✤2 tsp toasted sesame oil
✤1/2 cup (60g) dry-roasted peanuts
✤2-3 small dried Sichuan chiles, stemmed & seeded
✤1 tsp Sichuan peppercorns, coarsely ground
✤2 celery ribs, cut into 1/2-in pieces (~114g)
✤5 scallions, white & light green parts only, sliced thin (~36g)
❖Combine water & baking soda in a medium bowl. Add chicken and toss to coat; let sit for 5 min.
❖Add 2 tbsp soy sauce, cornstarch, Shaoxing wine & pepper to chicken and toss until well combined; let marinate 15 min.
❖In a small bowl, combine 1 tbsp vegetable oil, garlic & ginger; set aside. In a separate small bowl, whisk together black vinegar, sugar, sesame oil & remaining 2 tbsp soy sauce until sugar has dissolved; set aside.
❖In a 14-in flat bottomed wok, cook peanuts & 1 tsp vegetable oil over med-low heat, stirring constantly, until peanuts begin to darken, 3-5 min. Transfer peanuts to a plate to cool.
❖Return now empty wok to med-low heat. Add remaining 1 tbsp vegetable oil, chiles & peppercorns and cook, stirring constantly, until chiles begin to darken, 1-2 min. Add garlic mixture and cook, stirring constantly, until fragrant, about 30 sec.
❖Add chicken mix and spread into an even layer. Cover wok, increase heat to med-high, and cook without tossing for 1 min. Toss chicken and spread into even layer again. Cover and cook without tossing for 1 min.
❖Add celery and cook uncovered, tossing slowly but constantly, until chicken is cooked through, about 3 min.
❖Add reserved soy sauce mix and cook, tossing constantly, until sauce has thickened, 3-5 min.
❖Stir in scallions and peanuts. Serve.
