• Heat 2 inches of vegetable oil in a wok to 350 degrees F. Preheat the oven to 200 degrees F.

Prepare the Chicken:

• Cut chicken breast into 1-inch pieces of equal size and thickness. Add to a large mixing bowl. Add cornstarch, pepper, salt, garlic, and ginger powder to the bowl and toss to coat.
• Carefully add chicken to the hot oil, careful not to overcrowd and working in batches.
• Fry the chicken for 4 minutes per batch. Place onto a wire rack lined baking sheet as you work.
• Once all the chicken pieces are fried, place the baking sheet into the oven to keep warm. Clean the wok and return to the stove over medium heat.

Make the Sauce:

• Prepare the sauce. Add vegetable oil to the pan.
• Next, add minced garlic, ginger, and shallot. Stir fry for 2 minutes to soften.
• Pour in the Shaoxing wine and stir. Cook for 2 minutes to reduce, then remove from heat. Pour the contents of the wok into a food processor and puree for 10 to 15 seconds.
• Return the wok to the stove over medium heat. Add the pureed shallot mix to the wok and combine with oyster sauce, rice wine vinegar, dark soy sauce, low sodium soy sauce, and black pepper. Whisk well, and cook until the liquid starts to boil. Once boiling, stir in the cornstarch slurry. Lower the heat to a simmer.
• Next, add chopped celery, chopped onions, and chicken. Toss to coat in sauce and cook for 5 minutes.
• Serve hot with rice.