1 lb chicken breast, cut into 1/2-inch by 1-inch pieces
1/2 lb (or more) matsutake, sliced 1/4-inch thin by 1-inch
3 celery stalks, diced into 1/2-inch pieces
1 heaping tbsp garlic, diced
1 heaping tbsp ginger, diced
2 tbsp chili bean sauce
2 scallions, thinly sliced
1 handful dried red chili peppers
1 1/2 cups peanut oil

Marinade
1 1/2 tsp Shaoxing rice wine
1/2 tsp salt

Batter
2 tbsp egg white
3 tbsp cornstarch

Sauce
1 1/2 tsp white sugar
2 tsp Chinese black vinegar
1/4 tsp salt
1 tsp Shaoxing rice wine
1 1/2 tsp cornstarch
3 tbsp chicken stock