In a large bowl combine white pepper, corn starch, flour, egg, water, sesame oil, and garlic powder. Whisk until a smooth batter is formed. Add the chicken pieces and toss to coat.
Heat peanut oil in a deep-fryer for 375 degrees Fry the chicken pieces in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees F.). Drain on a plate lined with paper towels.
In a wok or medium skillet heat canola oil over medium-high heat. Add celery and carrots and stir-fry for 1 minute. Remove from the pan. In the same pan, add the garlic, crushed red pepper flakes, and powdered ginger. Stir-fry for 30 seconds. Add rice wine vinegar, soy sauce, and sugar. Bring to a boil. Stir in cornstarch and water mixture. Reduce heat and simmer until slightly thick. Add peanuts, cooked chicken pieces and the cooked celery and carrots and toss to mix everything together.