Combine soy sauce, sriracha sauce, vinegar, sugar, cornflour and water in a bowl. Keep aside till required.
In the same wok, heat remaining oil and stir fry the bell peppers for a minute. Transfer them to a bowl and keep aside.
Add the chopped ginger, garlic, and dried red chilies. Stir fry until aromatic or 10 - 20 seconds.
Next, add the chopped celery or spring onion and quickly stir-fry for less than a minute.
Now, add the fried chicken pieces and mix nicely. Add the sauce mixture, salt, and stir-fry until the chicken pieces are nicely coated with the sauce. Allow the chicken to cook in the sauce for 5 - 10 minutes.
Add the bell peppers and stir to combine. Turn off the heat.
Garnish Kung Pao with roasted peanuts and spring onion greens.
Serve Kung Pao Chicken with steamed jasmine rice.