Easy and Authentic Kung Pao Chicken

• 1 lb (450 g) boneless skinless chicken thigh cut into small pieces
• 3 tbsp oil divided
• 4 green onion (white to light green parts) chopped
• 2 garlic cloves minced
• 2 thin slices ginger minced, or 2 tsp of ginger paste
• 4-6 dried chili crushed (seed removed if needed) or use 1/2 tsp red chili flakes
• 2 celery sticks chopped
• 1 small red pepper chopped
• 1/2 cups (70 g) unsalted dry roasted peanuts or cashews

For Marinating Chicken

• 1 tbsp soy sauce
• 1 tbsp shaoxing wine (Chinese rice wine) or dry sherry
• 2 tsp Potato Starch or cornstarch
• 1/8 tsp salt

For Kung Pao Sauce

• 1-1/2 tbsp soy sauce
• 1 tsp dark soy sauce optional, or use regular soy sauce
• 1 tbsp shaoxing wine (Chinese rice wine) or dry sherry
• 1 tbsp Chinkiang vinegar or balsamic vinegar
• 1-1/2 tbsp honey
• 3 tbsp chicken stock low sodium
• 1 tsp sesame oil
• 2 tsp Potato Starch or cornstarch
• 1/2 tsp Sichuan peppercorn powder or freshly cracked black peppercorn