Kung Pao Chicken

Ingredients:

• 2lbs            chicken thighs
• 2 stalks      celery
• 6                 scallions (white)
• 2 tsps         grated ginger
• 2 cloves     garlic
• 1 tbsp        cornstarch
• 4 tsps         sesame oil (toasted)
• 1 ½ tbsps   brown sugar (dark)
• ½ cup         soy sauce
• 2 tbsps       red wine vinegar
• 1 tbsp         rice vinegar
• 10               Arbol chiles (dried/seeded)
• ½ cup         roasted peanuts
• 2 tbsps       vegetable oil
• ½ tsp          white pepper
• ½ tsp          red pepper flakes

Preparation:
Cut the chicken thighs into small pieces. Add the white pepper, cornstarch, rice vinegar and ¼ cup of soy sauce. Mix until well coated. In a separate dish combine the vegetable oil, ginger, garlic and red pepper flakes. Mix until well combined. In another bowl add the brown sugar, sesame oil, red wine vinegar and ¼ cup of soy sauce then mix well.
Using medium heat bring a frying pan to temperature then add the ginger and garlic oil.  Add the chiles and chicken then cook until your chicken is done. Add the celery and peanuts and cook for two minutes. Pour in the sauce and cook for an additional three minutes. Add the scallion and mix then it is ready to serve.