Kung Pao Chicken

• 2 lbs chicken breast cut into 3/4-inch pieces
• 1 egg white
• 1 tsp soy sauce light
• 1/2 tsp dark soy sauce
• 1/2 tsp kosher salt
• 1/4 tsp white pepper (See Note 1)
• 4 green onions trimmed and cut into 2-inch pieces
• 4 celery sliced diagonally into 3/4-inch pieces, stalks
• 1 red bell pepper cut into 3/4-inch pieces
• 1 tbsp ginger minced, fresh
• 3 cloves garlic minced
• 1 cup peanuts roasted
• 12 dried red chili adjust according to your own tastes
• 3 tbsp vegetable oil
• 1/2 cup chicken stock
• 2 tbsp hoisin sauce
• 2 tbsp chili paste

Cornstarch mixture

• 1 tbsp water
• 1 tbsp cornstarch
• 1 tbsp Shaoxing wine or dry white wine
• 1 tbsp black vinegar (optional)
• 1 tsp sugar
• 1/2 tsp sesame oil