Cut chicken into bite-sized pieces.

In a glass bowl, mix egg white, cornstarch, white pepper, and soy sauce.

Add chicken to the mixture, ensuring it is well coated.

Cover the bowl and refrigerate for 30 minutes to marinate.

In a separate bowl, combine green pepper, onion, drained water chestnuts, and celery.

Mix soy sauce, dry sherry, rice vinegar, sugar, sesame oil, hoisin sauce and oyster sauce in small bowl.

Heat peanut oil in a wok or large frying pan over medium-high heat.

Stir-fry the dried Thai peppers until they are lightly browned.

Add the marinated chicken and stir-fry until almost cooked through.

Add the mixed vegetables to the wok and continue stir-frying for a few minutes.

Pour in the sauce and heat for a few minutes until the flavors combine.

Sprinkle the unsalted dry roasted peanuts over the chicken and vegetables.

Serve the Kung Pao Chicken over rice.

Optional: Sprinkle the peanuts over individual servings on rice.