Toss the chicken pieces with 2 tablespoons cornstarch and 1 tablespoon soy sauce in a bowl until evenly coated. Set aside for 10 minutes while you prep the other ingredients.

Whisk together all the Kung Pao sauce ingredients — soy sauce, rice vinegar, hoisin, honey, sesame oil, cornstarch, and water — in a small bowl. Set aside.

Heat 2 tablespoons vegetable oil in a large wok or skillet over high heat until the oil just begins to shimmer.

Add the coated chicken pieces in a single layer, working in batches if needed to avoid crowding. Cook without stirring for 2-3 minutes until the bottoms are golden and crispy, then flip and cook another 2 minutes until cooked through. Transfer to a plate.

In the same wok, add the dried red chilis and stir-fry for 30 seconds until they darken slightly and become fragrant. Be careful not to burn them.

Add the garlic, ginger, and white parts of the green onions. Stir-fry for 30 seconds until aromatic.

Add the diced red bell pepper and stir-fry for 2 minutes until slightly softened but still crisp.

Return the chicken to the wok and pour the sauce over everything. Toss and stir constantly for 1-2 minutes until the sauce thickens and coats every piece of chicken in a glossy glaze.

Remove from heat and fold in the roasted peanuts and green onion tops. Toss gently to combine.

Serve immediately over steamed white rice, garnished with extra peanuts and sliced green onions if desired.