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Mix the sauce. In a small bowl, mix the cornstarch and water until the cornstarch is fully mixed in. Then add the soy sauce, brown sugar, dark soy sauce, and sesame oil. Mix until combined. Set aside.
Prepare the chicken. In another mixing bowl, coat the sliced chicken with Shaoxing wine. Then toss the chicken with the cornstarch until evenly coated. Shake off the excess and set aside.
Fry the chicken. In a wok or large skillet over medium-high heat, heat the vegetable oil until hot. Working in batches, gently lower the chicken, making sure that you don't crowd the pan. Fry until crispy and golden brown on both sides, about 6-8 minutes. Remove the chicken from the pan and place it on a paper towel-lined plate.
Cook the sauce. In the same pan over medium-high heat, heat 1 tablespoon of vegetable oil. Then add the minced ginger, minced garlic, and dried red chili peppers. Saute for about 30 seconds until fragrant. Then add in the sauce and bring to a simmer.
Add chicken and green onion. Then add the chicken and green onion and toss together until the chicken is evenly coated. Serve with rice and enjoy!